Puerto Rican Dishes, From the Spicy to the Sweet Ca

Name: Puerto Rican Dishes, From the Spicy to the Sweet Cazuela
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2 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

Servings: persons

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 1/2 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

1
Preheat oven to 400 degrees.
2
Line the bottom and sides of a 9 1/2-inch springform pan with greased waxed paper or parchment paper.
3
In a small pot, combine 3/4 cup water, ginger, cinnamon, star anise and cloves.
4
Boil for 5 minutes, strain and reserve liquid.
5
Discard spices.
6
In a large saucepan, bring three quarts of water to a boil.
7
Add sweet potatoes and boil for 10 minutes.
8
Add taro and boil for 5 minutes, then add pumpkin and boil for 20 minutes.
9
Drain and press through a food mill.
10
Using an electric mixer, beat together coconut milk, eggs, sugar, salt, flour and reserved liquid.
11
Combine with pureed vegetables and mix well by hand.
12
Pour into pan and bake for 1 1/2 hours.
13
Cool for 20 minutes in pan.
14
Serve warm.

887

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Puerto Rican Dishes, From the Spicy to the Sweet Cazuela falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Puerto Rican Dishes, From the Spicy to the Sweet Cazuela

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions