- With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour an 11 x 8-inch (28 x 20 cm) rectangular baking dish.
- In a bowl, combine the brown sugar, flour, baking powder, salt and spices. Set aside.
- In a large pot of boiling water, cook the potatoes for 15 minutes or until tender. Drain. Return the potatoes to the pot.
- Using a potato masher, purée the hot potatoes with the butter and shortening until smooth. Add the evaporated milk, coconut milk and vanilla. Using a spatula, fold in the dry ingredients, then the raisins.
- Over medium heat, cook the potato mixture for 10 minutes, stirring constantly with a wooden spoon. The mixture will now be shiny and sticky like a choux paste. Spread the mixture out in the prepared dish.
- Bake the bread for 1 hour until the bottom is amber and caramelized. Let cool completely before cutting into squares.
For this recipe, we used a white sweet potato with purple skin, which is a variety commonly used in Haiti. It is firmer, less sweet and starchier than the regular orange-fleshed sweet potato. They are available in specialty fruit shops and sold under the names kumara, murasaki and boniato.
If you are unable to find white sweet potatoes, use orange-fleshed sweet potatoes, keeping in mind that they contain more moisture and less starch.