Recipe(tried): Two CAZUELA Recipes (Puertorican pumpkin dessert)

Cazuela

2 cups sweet potatoes; cooked and mashed
2 cups canned pumpkin
1/2 cup rice flour
3/4 cup sugar
1/2 tsp salt
2 tsp cinnamon
3/4 tsp ground cloves
4 beaten eggs
1 cupsweet 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.