Sweet Potato Bebinca
- Total Time
- 2½ hours, plus at least 6 hours' cooling
- Rating
- Comments
- Read comments
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Ingredients
- 2 to 3medium to large sweet potatoes (1¼ pounds total)
- 6tablespoons/85 grams unsalted butter, melted, plus more for the pan
- 6large eggs
- 1cup/200 grams grated jaggery, muscovado, panela or dark brown sugar
- ¼cup/60 milliliters maple syrup
- 1teaspoon freshly grated nutmeg
- ½teaspoon ground turmeric
- ¼teaspoon fine sea salt
- 1(13.5-ounce/400-milliliter) can full-fat coconut milk
- 1cup/130 grams all-purpose flour
Nutritional analysis per serving (8 servings)
450 calories; 23 grams fat; 16 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 33 grams sugars; 8 grams protein; 170 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Rinse the sweet potatoes to remove any dirt, pat them dry with paper towels and poke several holes in them with a fork. Put the potatoes in a baking dish or on baking sheet lined with aluminum foil. Roast until completely tender, 35 to 45 minutes. Cool completely before handling. Peel the sweet potatoes, discard the skins, and purée the flesh in a food processor. Measure out 1⅔ cups/400 grams 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.)
- Step 2
Reduce the oven temperature to 350 degrees.
- Step 3
Line the bottom of a 9-inch round baking pan with 2-inch sides with parchment paper and grease lightly with butter. Put the pan on a baking sheet. In a large bowl, whisk together the cooled sweet potato purée, melted butter, eggs, sugar, maple syrup, nutmeg, turmeric and salt until smooth. Add the coconut milk and flour and whisk until the mixture is smooth, with no visible streaks of flour.
- Step 4
Pour the batter into the prepared 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. The pudding should be firm to the touch in the center and light golden brown around the edges. Remove from the oven and cool completely in the pan on a wire rack. Wrap the pan with plastic wrap and refrigerate to set for at least 6 hours, preferably overnight.
- Step 5
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. Peel the parchment off the top. Invert onto a serving dish, and peel off the second sheet of parchment paper.
- Step 6
To serve, use a sharp serrated knife to cut the chilled bebinca into wedges. Store the leftover bebinca, wrapped in plastic wrap, in an airtight container in the refrigerator for up to 1 week.
Private Notes
Comments
Who puts turmeric into bebinca? Mr Sharma does. The whole point is that Mr Sharma is being creative with the traditional recipes of his youth and homeland. If you prefer the original, by all means, use the traditional recipe.
I successfully made this recipe today in a 9-inch springform pan. Since I considered it a test drive for Thanksgiving I added a 1/2 tsp cinnamon. The turmeric is hardly detectable so it's probably more for colour. I may also add cardamom and ginger next time because I think it'll work well as a fun replacement for traditional pumpkin pie. Less pastry means more time and room for other desserts! The texture is a firm custard, not unlike that of Far Breton. Absolutely delicious!
I’ve made this recipe 3 times in the last month. First time with honey-nut squash and regular flour. Second time with butternut squash and gluten free flour. Third incarnation garnet sweet potato/honey nut squash combo and gluten free flour. All 3 incarnations came out perfect! I added cinnamon, nutmeg, and a pinch of Allspice. 9" spring form pan works beautifully. Served as a sweet/savory component to B&B breakfast. Huge hit, polished of in mere minutes!
Great, unusual, somewhat healthy dessert! -I 1.5x the recipe because I had some extra sweet potato. To avoid having to use a half can of coconut milk, I used supplemented the one can of coconut milk with some oat milk. This all fit (but barely) in my coconut dish. -I used brown coconut sugar. -This dish needs a topping. I did whipped cream with shaved nutmeg. -This dish tasted better the next day. I found the sweet potato flavor wasn't as pronounced same day.
I was searching for something different than the traditional pies for Thanksgiving, and this turned out to be the perfect (and easier to prepare) option. I used brown sugar and honey in place of the maple syrup, and went a little lighter on the honey than called for out of concern it might be too sweet. Super easy to make, and the texture and flavor are something remarkable! Can’t wait to try it again for Christmas, perhaps trying some different spices.
I used this as a base recipe but changed it based on what I had on hand and it was amazing! I'm sure if you stay true to the recipe it's amazing too, but here's what I did: I used 2 honeynut squashes, roasted and mashed, brown sugar, heavy cream instead of coconut milk, and added cardamom, cinnamon, and vanilla extract in addition to the nutmeg and cut the turmeric. It took a long time to cook through the middle, but the texture was great after I let it set in the fridge.