Puerto Rican Dishes, From the Spicy to the Sweet Cazuela

Recipe from Jose Olmo

Adapted by Elaine Louie

Published January 11, 1994

Total Time
2 hours 15 minutes
Rating
4(26)
Comments
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—Elaine Louie

Featured in: From One Island, a Savory Blend of Three Cultures

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Ingredients

Yield:16 servings

  • oil for greasing pan

  • 1 knob ginger root, about 1-inch long, peeled and sliced

  • 1 large cinnamon stick, split lengthwise

  • 1 teaspoon star anise pods, broken into pieces

  • 10 cloves

  • 2 pounds sweet potatoes, peeled and cut in 2-inch chunks

  • 1 ½ pounds taro root, peeled and cut in 2-inch chunks

  • 2 pounds Caribbean pumpkin, peeled and cut in 2-inch chunks

  • 1 can Asian-style coconut milk, unsweetened

  • 3 large eggs

  • 2 cups sugar

  • 1 teaspoon salt

  • 4 tablespoons flour

Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

54 grams carbs; 35 milligrams cholesterol; 309 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 10 grams fat; 4 grams fiber; 199 milligrams sodium; 4 grams protein; 29 grams sugar

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

  1. Step 1

    Preheat oven to 400 degrees. Line the bottom and sides of a 9 ½-inch springform pan with greased waxed paper or parchment paper.

  2. Step 2

    In a small pot, combine ¾ cup water, ginger, cinnamon, star anise and cloves. Boil for 5 minutes, strain and reserve liquid. Discard spices.

  3. Step 3

    In a large saucepan, bring three quarts of water to a boil. Add sweet potatoes and boil for 10 minutes. Add taro and boil for 5 minutes, then add pumpkin and boil for 20 minutes. Drain and press through a food mill.

  4. Step 4

    Using an electric mixer, beat together coconut milk, eggs, sugar, salt, flour and reserved liquid. Combine with pureed vegetables and mix well by hand. Pour into pan and bake for 1 ½ hours. Cool for 20 minutes in pan. Serve warm.

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4 out of 5
26 user ratings
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Comments

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ysenta

The taste is very good and lasts lang. It also keeps you off any hunger feeling for hours. The difficulty is to reduce the volume of ingredients from 16 to 2 Persons, we usually need only.

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Credits

Adapted from Jose Olmo

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