Sweet Potato Bebinca Recipe (2024)

Who puts turmeric into bebinca? Mr Sharma does. The whole point is that Mr Sharma is being creative with the traditional recipes of his youth and homeland. If you prefer the original, by all means, use the traditional recipe.

I successfully made this recipe today in a 9-inch springform pan. Since I considered it a test drive for Thanksgiving I added a 1/2 tsp cinnamon. The turmeric is hardly detectable so it's probably more for colour. I may also add cardamom and ginger next time because I think it'll work well as a fun replacement for traditional pumpkin pie. Less pastry means more time and room for other desserts! The texture is a firm custard, not unlike that of Far Breton. Absolutely delicious!

I’ve made this recipe 3 times in the last month.First time with honey-nut squash and regular flour.Second time with butternut squash and gluten free flour.Third incarnation garnet sweet potato/honey nut squash combo and gluten free flour.All 3 incarnations came out perfect!I added cinnamon, nutmeg, and a pinch of Allspice.9" spring form pan works beautifully.Served as a sweet/savory component to B&B breakfast.Huge hit, polished of in mere minutes!

Exquisite comfort food, suggesting a cross between cheesecake and pumpkin pie. Paired beautifully with a Gewurtztraminer dessert wine, and great for breakfast.

My new Thanksgiving favorite! I made just a few modifications;1) used a spring form pan, 2) skipped the tumeric (didn't think it would add much other than color which wasn't needed), 3) added a broiled pecan crunch topping as described here: https://www.splendidtable.org/recipes/pumpkin-pie-with-pecan-crunch. I have to say, adding the pecan crunch topping really took it to another level! 4) added cinnamon as described by other reviewers. Delicious!

Who puts turmeric into bebinca?!! The original Goan dish is made in layers, 7 is the norm but you could do twice that. Each is cooked a little like a pancake then stacked. It's time-consuming and super-rich with both coconut milk and a thin layer of ghee between each cooked layer. The flavor comes from sugar/jaggery, maybe nutmeg (Goa was a Portuguese colony for 500 years), perhaps cardamom. But never turmeric!

Basic courtesy is to eat what's put in front of you, to at least taste what's being offered! That's what Thanks-Giving should be all about . If your guests don't like the flavor, there's no need for them to broadcast that information, in fact it's rude. If I were you, I would take the risk~ offer this delicious cake to them, no need to discuss ingredients~ chances are they will absolutely love it! If they don't like it, that's their problem, not yours.

Cut down proportions by 25% as when I broiled the sweet potato I ended up with left than expected, the outcome was plentiful enough. I added a shot of Rhum Agricole, the white rum from the French Caribbean, as last step before cooking, to great success. I didn’t have the patience to left it in the fridge for 6 hours, it must have been there for half that time and the result was perfect!

Using plain milk would probably produce a rather watery mixture -- milk has MUCH less fat than coconut milk. If you don't want to use coconut milk, a better bet might be to use a mix of heavy cream and half-and-half, in roughly a 3;1 ration. You may also want to add a little extra sugar...and maybe some coconut extract or vanilla.

I substituted gluten free flour mix for the regular flour, but otherwise made this according to the recipe. I'm never sure what to expect when doing these substitutions-- but it was amazing and everyone loved it!

Make sure sweet potato is really puréed. Try some of the other suggested spices. Add rum.

I had my doubts but this is really excellent. I used an 8" springform which just worked; added cardamom, cinnamon & ground ginger as this was a dry run for Thanksgiving, and will increase amounts next time; used dark muscovado sugar. Also, I blended the coconut milk in the processor with the sweet potatoes -- which cooled them down & pureed at the same time -- after weighing first of course.

The Bebinka or the Gewurtztraminer for breakfast???

This was a success. Since it is just two of us, I made half the recipe. Also not a fan of sweet, so cut the brown sugar by half (1/4 cup, 1/2 for full recipe). Used a small parchment paper lined springform pan that is 6.5" wide and 3" high. Needed that height for how much it puffed up, but sunk down with cooling.Very yummy. A bit of yogurt, sour cream of lightly sweetened whip cream would be good.

I would think that pumpkin/squash would be much more watery and would need to sit (or even be pressed) to get that water out before continuing with the recipe. How about telling a white lie and claiming it is made with pumpkin but still using the sweet potatoes? I doubt they'll be able to taste the difference.

Like a sweet firm custard, ok but if there is a next time 1/2 the recipe

Gluten Free & Made with Pumpkin! We made this with Libby Pumpkin in lieu of sweet potato (a LOT less work) and used a Springform pan. It was a smash hit. We liked adollop of a nice thick plain yogurt with it.One note: This is fabulous warm. Cold, it is not as special. Microwave works for leftovers. We were talking about this for days.

I’ve made this with both sweet potatoes and honey nut squash. Both renditions have been excellent, playing around with warm spices in each. With the potatoes, I forgot to add the 6 TB of butter that I left in the microwave — it was still declicious! We tried it with a cardamom whipped cream; it was yummy but we preferred this plain, showcasing the decadent, dense texture.

I made this for Thanksgiving - I was afraid from reading the comments that it might not be ‘dressy’ enough for the holiday, so I served it with a pomegranate sauce, whipped cream, and sprinkled some chopped candied hazelnuts over the top. It was outstanding! I have to say though, that it makes a fine simple dessert on its own. I’ll definitely put it on the holiday menu again.

Why on earth did I buy and bake three sweet potatoes in order to only use 400g?

Would this work in a 9in pie plate?

Made with gfJules gluten free all purpose flour and panela since I didn’t have time to seek out jaggery and I had a cone of panela on hand. I didn’t get to taste the edges where it was firmer (I had made in a 9” springform and took it to a work potluck) but it seems like it would be nice to make it in smaller pans (muffin tins or ramekins?) so each portion would be firm. I tasted the middle which was a little goopy even though it cooked for the full time and had even split on the top.

Good exactly as is (although I did lower both sugar and syrup amounts by a third). This is denser than the filling for pie, and extremely filling. Would be good with whipped cream.

Made this for Canadian Thanksgiving. Not a lot of work to put together which appeals to lazy me and delicious which appeals to greedy me. The flavour was subtle and the texture was divine.

Add cardamon and ginger

Definitely looking forward to making this! Having read through a lot of reviewers comments I expect the only change I will make is using good coconut oil instead of butter - cow milk allergy. Since the recipe already uses coconut milk the difference in taste should be neutral rather than jarring, as it might have been if cream had been called for and I subbed with coconut milk. I am looking forward to tasting this as close to the given recipe as possible.

Has anyone tried to freeze this? I have an abundance of sweet potatoes from the garden and would love to make a few of these and put away for a later date.

Has anyone tried this with almond flour alone?

I wonder if I could replace the coconut milk with evaporated milk, because coconut products don't agree with me.

I transformed this into a sugar free VEGAN dessert and the results were fantastic. I used a sugar free brown sugar substitute. I replaced the eggs with 6 oz of vegan greek yogurt. I also used a 9 inch spring form pan. I am so proud of the results.