Recipe: Cazuela (cake with sweet potatoes, pumpkin, and rice flour) (2) for Karen

I hope this is the recipe you were searching. The first one is from the Internet & the second is from one of my favorite local books, with my personal translation. Both recipes are almost the same. There is also a cake made up of YUCA or CASSAVA, but it is not very common in our celebrations for special occassions. Let me know if you remember some of the ingredients or some description of the cake.

Cazuela
Posted to RecipeLu by Horton Family on Oct 12, 1998.

2 c sweet potatoes; cooked and mashed
2 c canned pumpkin
1/2 c rice flour
3/4 c sugar
1/2 tsp salt
2 tsp cinnamon
3/4 tsp ground cloves
4 beaten eggs
1 c coconut milk; (coco lopez)

Mix sweet potatoes and pumpkin; strain to eliminate fiber. Add all other ingredients. Cook in oven at 350 degrees for 1 hour or until done.

CAZUELA
From "Cocinando en Grande" New Printing Corp., MAYO 1991
(Translation from the original Spanish)

2 cups mashed sweet potatoes (boiled & mashed)
2 cups mashed pumpkin (boiled & mashed)
1/2 cup rice flour
3/4 cup sugar
1/2 tsp salt
2 tsp ground cinnamon
3/4 tsp ground cloves (the spice)
2 slices of fresh ginger crushed or mashed in the mortar
4 beaten eggs
1 cup coconut milk (not the sweet Coco Lopez)
2 tb. melted butter or margarine

Mix in a bowl the mashed sweet potatoes and the mashed pumpkin. Add all the other ingredients in the order listed. Put in a cazuela or glass bowl oven ready. Bake in a 350 F oven for 50 minutes or an hour. If the mix for the cazuela before baking is too dry, you might add some milk until it achieves the proper consistency.