Brazilian recipe
Sweet Potato Cake (Bolo de batata doce)
This sweet potato cake is a Brazilian classic, cherished for its comforting texture and straightforward preparation.
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Ingredients
1 kg sweet potatoes
100 g butter
3 eggs
100 g desiccated coconut
3 tablespoons sugar
1 can sweetened condensed milk
1 tablespoon baking powder
Butter for greasing
Confectioner's sugar for dusting
100 g butter
3 eggs
100 g desiccated coconut
3 tablespoons sugar
1 can sweetened condensed milk
1 tablespoon baking powder
Butter for greasing
Confectioner's sugar for dusting
Where to find ingredients
You can find fresh sweet potatoes, eggs, and dairy products at local Barbados supermarkets or community markets. Desiccated coconut and condensed milk are pantry staples available in the baking aisle of most grocery stores.
Preparation method
- Cook the sweet potatoes in a pressure cooker with 500 ml of water for approximately 20 minutes.
- Peel the potatoes and pass them through a potato ricer while they are still hot.
- Add the butter to the potato mash and mix well.
- Add the eggs and incorporate them gently.
- Fold in the desiccated coconut and sugar, mixing thoroughly.
- Add the sweetened condensed milk and continue stirring until you obtain a homogeneous batter.
- Finish by folding in the baking powder.
- Transfer the batter into a medium rectangular baking pan that has been previously greased.
- Bake in a preheated oven at 180°C for about 45 minutes.
- Allow the cake to cool completely before removing it from the pan.
- Dust with confectioner's sugar before slicing into squares to serve.
Observations
This recipe yields a dense and flavorful cake that is perfect for pairing with afternoon tea or coffee. Using sweet potato ensures a moist, naturally sweet consistency, which is beautifully complemented by the subtle touch of coconut.
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