Puerto Rican Dishes, From the Spicy to the Sweet Cazuela

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    297 calories; 6 grams fat; 5 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 57 grams carbohydrates; 5 grams dietary fiber; 29 grams sugars; 4 grams protein; 34 milligrams cholesterol; 206 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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16 servings

Preparation

1. Preheat oven to 400 degrees. Line the bottom and sides of a 9 1/2-inch springform pan with greased waxed paper or parchment paper.
2. In a small pot, combine 3/4 cup water, ginger, cinnamon, star anise and cloves. Boil for 5 minutes, strain and reserve liquid. Discard spices.
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. 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 1/2 hours. Cool for 20 minutes in pan. Serve warm.