Cazuela
- Total Time
- 2½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:10 servings
- 1 to 2large banana leaves, trimmed of stiff edges (optional)
- 3½tablespoons salted butter, softened
- 2star anise pods
- 2teaspoons coarse kosher salt
- 1½pounds/680 grams white sweet potatoes (Korean or Dominican), peeled and chopped into 2-inch chunks (about 4 heaping cups) (see Tip)
- 1½pounds/680 grams calabaza or pumpkin, seeded, peeled and chopped into 2-inch chunks (about 4 heaping cups)
- 1large very ripe plantain, peeled and sliced into 2-inch rounds (about 1 to 2 cups)
- 1cup/240 milliliters full-fat coconut milk, stirred very well
- 3large eggs
- 2tablespoons brandy
- 1teaspoon vanilla extract
- 1teaspoon ground cinnamon
- 1teaspoon ground ginger
- ½teaspoon ground cloves
- 1cup/220 grams dark brown sugar
- ½cup/78 grams rice flour or all-purpose flour
- ½cup/72 grams golden raisins
- Lightly sweetened whipped cream, toasted grated coconut, dark chocolate shavings, for topping (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
374 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 66 grams carbohydrates; 4 grams dietary fiber; 38 grams sugars; 6 grams protein; 481 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.
Powered byPreparation
- Step 1
If using banana leaves, soften them by gently heating each side, turning continuously, over an open gas burner until pliable, about 1 or 2 minutes. (If your banana leaves are already soft and pliable, you can skip this step.) Tuck leaves into a 2.5-liter baking dish, overlapping as needed to cover the bottom and sides, and trimming any pieces that go over the edge of the dish with a sharp pair of scissors. Grease the banana leaves, or 10 (8-ounce) ramekins with ½ tablespoon of softened butter. If using ramekins, arrange on a rimmed baking sheet.
- Step 2
Bring 3 quarts of water to a boil over high heat in a large pot. Add the anise pods and 1 teaspoon salt, then add the sweet potato and boil for 10 minutes. Add the pumpkin and plantain, and boil for another 15 to 20 minutes, until everything is fork tender. (Adding these ingredients in batches ensures they cook evenly, and that the pumpkin, in particular, doesn’t fall apart.) Transfer to a large mesh strainer, discard the anise pods, rinse with cold water and let drain fully.
- Step 3
While the sweet potatoes boil, heat the oven to 400 degrees. In a small bowl, combine the coconut milk, eggs, brandy, and vanilla. In a medium bowl, combine the cinnamon, ginger, cloves, sugar, flour and remaining 1 teaspoon salt.
- Step 4
Transfer sweet potato, pumpkin and plantain to the bowl of a stand mixer fitted with a whisk attachment, or a large mixing bowl if using a handheld electric mixer. Let cool for 5 to 10 minutes, then add remaining 3 tablespoons of softened butter and blend on medium speed until smooth, about 3 minutes. Add wet ingredients and blend to fully incorporate. Add dry ingredients and blend until mixture is silky smooth and resembles a loose pudding, about 2 minutes.
- Step 5
Fold in raisins using a spatula, then pour the mixture into the prepared baking dish or ramekins, and bake for 45 minutes to 1 hour (40 to 50 minutes if using ramekins). Test by poking the center with a toothpick or skewer; if it doesn’t come out clean, bake for 5 to 10 more minutes. The cazuela should be firm with a golden top.
- Step 6
Remove from the oven and place on a wire rack to fully cool, about 30 minutes. Cazuela should separate easily from banana leaves or buttered ramekins, and either be eaten directly from the container, or flipped onto a plate. If you plan to unmold, turn the cazuela out onto a large rectangular platter, then peel off and discard the banana leaves, if using. Serve topped with whipped cream and toasted coconut or dark chocolate shavings, or a combination.
Tips
- You can substitute canned for fresh ingredients by using one 15-ounce can each of pumpkin and sweet potato purée, omitting the plantain and anise, and reducing the coconut milk to ¾ cup and the sugar to ½ cup. It’ll serve 6 instead of 10, and the flavor and texture will be slightly different, but still very delicious. Use good quality canned pumpkin and sweet potato purée for best results. Sweet potatoes in light syrup can also be used, but reduce additional sugar to taste.
- Cazuela can be enjoyed warm, at room temperature or cold from the fridge, and can be prepared up to 2 days in advance. Cazuela batter can be prepared the day before and baked when ready. Baked cazuela can stay out at room temperature, covered, for up to 2 days. To keep longer, cover with a lid or plastic wrap and store in the fridge.
Private Notes
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Cooking Notes
Susan H
It's unlikely parchment was used in the 1800's and before then. The banana leaves undoubtedly served the same purpose, and while they may impart some flavor, some people have said they can leave a trace of bitterness. I would absolutely use parchment.
Sue
When I lived in Jamaica, WI, I learned to cook a similar version of this. I didn't have a conventional oven - or a kitchen really. I grated the sweet potatoes and pumpkin, mixed it with most of the ingredients in this recipe, and baked it in coals from an open fire. It was a hit. No precooking necessary.
Marta
It is my opinion, but as I have been making cazuela for a very long time, I think I can have a say. Raisins have no place in cazuela. I think it will distract from the flavors you want to enjoy in cazuela: batata, calabaza and spices. The addition of plantain may be interesting, but I have not tried this. The pumpkin has to be firm so the cazuela is not watery. In case the pumpkin is not firm you may bake the pumpkin instead of boiling it. In fact that's what I do most of the time.
Cathy
i can't think of any reason why not. but also, you could substitute butternut or other wither squahes for the fresh pumpkin.
Ann in Long Beach
If you live where you can find kabocha squash, a.k.a. Japanese pumpkin, that is the pumpkin substitute I'd recommend. It's a dense, heavy squash, drier than butternut, a bit sweet with a lot of flavor.
Heather
Can anyone think of a reason why you couldn't combine canned pumpkin with fresh sweet potatoes and plantains in this recipe? White sweet potatoes and plantains are easy to find at the supermarket but fresh pumpkin vanishes after Halloween. I would reduce the brown sugar to 3/4 cup and taste, but I'd probably do that anyway.
Sarat
Christina, for vegan use egg substitute or cornstarch as the eggs are for thickening.
Marta
You can try it. Cazuela is very forgiving in terms of ingredients. As long as you have the basics in it you may go with variations. I suggest increasing the spices to compensate for the coconut flavor.
Su
Coconut milk is much fattier than cow milk, so you'd be best off replacing the coconut milk with evaporated (not sweetened condensed!) milk if you want to retain the rich, dense texture of the original.
JD
Was a hit, I made mini cazuelas which I thought were better presentation and less intimidating for the newbies. I didn't use the banana leaves and just buttered the mini ball jars. I used pumpkin puree, dark rum, (one barrel) instead of brandy and skipped the raisins so my husband wouldn't freak out. It was wonderfully smooth, fluffy and flavorful. Actually, now that I think about it, I may make it again soon, perhaps cut the recipe in half since it won't be thanksgiving.
Su
Cooking pumpkins in the US (unlike those in many other countries; different varieties entirely) are bland, watery, and rarely worth eating. Canned is fine, but I invariably use either kabocha or hubbard squash for any recipe asking for pumpkin; better flavor and texture, and better availability.
Diana
Wow! Yum! I made this and don't understand why it only received 3 stars. My neighbor in Portland Oregon has banana trees, and he lets me cut leaves for cooking. It does make a difference in flavour. Instead of using pumpkin, I recommend butternut squash, but I also recommend to adjust to taste and adjust brown sugar, as Butternut squash is sweet, the maduro plantain is also sweet, and so are white potatoes. I love this recipe.
peter
tasty
Juani
Use parchment instead of bananas leaves. Omit raisins. Reduce sugar to 3/4 cup. Can subst evap for coconut milk. Can you subst coconut flavoring for coconut milk?
Vanras
Happy Thanksgiving
Meg McAlister
Isn't this essentially sweet potato pie without a crust? I sometimes add persimmon pulp from our Hachiya tree to the sweet potato and pumpkin puree for a slightly different flavor and use dark brown sugar instead of white sugar. Looking forward to using banana leaves to make this. I buy them at the local ethnic food stores to make various Mexican and Caribbean dishes. They add a nice citrusy floral flavor.
Diana
Not really - although both share some common ingredients, sweet potato pie does not have coconut milk, maduros, brandy, cloves, or use banana leaves. It is a dessert we had quite often in Cuba, too. It may be popular in the South because Africans introduced the dish there too, The ingredients may differ due to different ingredients available in the Caribbean. I love your idea of adding persimmon pulp to the cazuela - I will try in November, as I have a prolific persimmon tree in my yard.
JD
Was a hit, I made mini cazuelas which I thought were better presentation and less intimidating for the newbies. I didn't use the banana leaves and just buttered the mini ball jars. I used pumpkin puree, dark rum, (one barrel) instead of brandy and skipped the raisins so my husband wouldn't freak out. It was wonderfully smooth, fluffy and flavorful. Actually, now that I think about it, I may make it again soon, perhaps cut the recipe in half since it won't be thanksgiving.
Marta
It is my opinion, but as I have been making cazuela for a very long time, I think I can have a say. Raisins have no place in cazuela. I think it will distract from the flavors you want to enjoy in cazuela: batata, calabaza and spices. The addition of plantain may be interesting, but I have not tried this. The pumpkin has to be firm so the cazuela is not watery. In case the pumpkin is not firm you may bake the pumpkin instead of boiling it. In fact that's what I do most of the time.
TheDice
I have a real problem with coconut milk. My body doesn't process it. I know the flavor is probably important, but do you think this can be done with regular milk?
Marta
You can try it. Cazuela is very forgiving in terms of ingredients. As long as you have the basics in it you may go with variations. I suggest increasing the spices to compensate for the coconut flavor.
Su
Coconut milk is much fattier than cow milk, so you'd be best off replacing the coconut milk with evaporated (not sweetened condensed!) milk if you want to retain the rich, dense texture of the original.
Sarat
Christina, for vegan use egg substitute or cornstarch as the eggs are for thickening.
Christina
Does anyone have thoughts on how to make this vegan?
Brian
The only thing you need to replace are the 3 eggs, which are being used as a binding agent. Google "vegan egg substitute for baking" and you'll find several options — go with what you can find in your local stores.
Sue
When I lived in Jamaica, WI, I learned to cook a similar version of this. I didn't have a conventional oven - or a kitchen really. I grated the sweet potatoes and pumpkin, mixed it with most of the ingredients in this recipe, and baked it in coals from an open fire. It was a hit. No precooking necessary.
C. G.
Could this be done with parchment instead of banana leaves?
Susan H
It's unlikely parchment was used in the 1800's and before then. The banana leaves undoubtedly served the same purpose, and while they may impart some flavor, some people have said they can leave a trace of bitterness. I would absolutely use parchment.
Heather
Can anyone think of a reason why you couldn't combine canned pumpkin with fresh sweet potatoes and plantains in this recipe? White sweet potatoes and plantains are easy to find at the supermarket but fresh pumpkin vanishes after Halloween. I would reduce the brown sugar to 3/4 cup and taste, but I'd probably do that anyway.
DokieArtieChokie
Heather, I agree that it would work fine. I have made pumpkin pies with both fresh pumpkin and canned and can barely discern the difference.
Cathy
i can't think of any reason why not. but also, you could substitute butternut or other wither squahes for the fresh pumpkin.
Ann in Long Beach
If you live where you can find kabocha squash, a.k.a. Japanese pumpkin, that is the pumpkin substitute I'd recommend. It's a dense, heavy squash, drier than butternut, a bit sweet with a lot of flavor.
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