SWEET POTATO BEBINCA

Serves: 8-9 (9-inch/23-cm bebinca)

2 to 3 large sweet potatoes (1 1/4 lb/565 g total)

6 tbsp (90 mL) butter, melted, plus more for the baking pan

6 large eggs

1 cup (250 mL) jaggery or muscovado sugar

1/4 cup (60 mL) maple syrup

1 tsp (5 mL) freshly grated nutmeg

1/2 tsp (2.5 mL) ground turmeric

1/4 tsp (1 mL) fine sea salt 13 1/2-oz (385 mL) can full-fat coconut milk

1 cup (250 mL) all-purpose flour

1. Preheat the oven to 400 F (200 C). Rinse the sweet potatoes to remove any dirt, pat them dry with paper towels and poke several holes in them with a fork for the steam to escape.

2. Put the potatoes in a baking dish or on a baking sheet lined with aluminum foil. Roast until completely tender, 35 to 45 minutes. Cool completely before handling. 3. Peel the sweet potatoes, discard the skins and purée the flesh in a food processor. Measure out 1 2/3 cups (400 mL) and set aside, saving the rest for another purpose. (The sweet potatoes may be roasted 1 day ahead and stored in an airtight container in the refrigerator.)

4. Reduce the oven temperature to 350 F (175 C). 5. Line the bottom of a 9-inch (23-cm) round baking pan with 2-inch (5-cm) sides with parchment paper and grease lightly with butter. Put the pan on a baking sheet.

6. In a large bowl, whisk together the cooled roasted sweet potato purée, eggs, jaggery, maple syrup, 6 tbsp (90 mL) butter, nutmeg, turmeric and salt until smooth. 7. Add the coconut milk and flour and whisk until the mixture is smooth, with no visible streaks of flour. 8. Pour the batter into the prepared cake pan and put the pan, still on the baking sheet, in the oven. Bake for 55 to 60 minutes, rotating the baking sheet halfway through.

9. The pudding should be firm to the touch in the centre and light golden brown around the edges. 10. Remove from the oven and cool completely in the pan on a wire rack. Wrap the pan with plastic wrap and refrigerate for at least 6 hours, and preferably overnight, to set.

11. Once the bebinca has set, run a sharp knife around the sides of the pan, flip the pan onto a baking sheet lined with parchment paper and tap gently to release.

12. Peel the parchment off the top. Invert onto a serving dish and peel off the second sheet of parchment paper. To serve, with a sharp, serrated knife, cut the chilled bebinca into wedges. 13. Store the leftover bebinca, wrapped in plastic wrap, in an airtight container in the refrigerator for up to 1 week.