Creole Sweet Potato Pie with Coquimol

A cake recipe for all foodies:

For the dessert sauce (coquimol), bring water and sugar to a boil over medium heat and make a syrup over high heat, stirring frequently. The syrup is ready when a drop of syrup, drizzled into cold water, solidifies on the spot into an elastic ball. Pull the saucepan off the heat and gradually stir in the coconut cream.

Beat the egg yolks in a baking bowl until creamy and fold in 3 tbsp of the coconut cream-syrup mixture. Stir the egg mixture into the remaining coconut cream syrup in the saucepan and simmer over low heat for 4 minutes until the sauce thickens. Stir in rum and vanilla, sprinkle with nutmeg and refrigerate.

Sweet potato pie (Batatenbrot – Pain patate douce) Preheat stove to 180 degrees. Grease a loaf pan with 15 g of butter. Cook the sweet potatoes in salted water until just tender. Strain and put in a hand mixer with the banana, mix through, fold in the remaining ingredients. Fill the batter into the loaf pan and bake for 1 ½ hrs. Rest in the pan for 10 min, then transfer to a cooling rack and cool completely.

Bring to the table with the sauce.

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