Brazilian recipe
Sweet Potato Cake
This sweet potato cake is a Brazilian culinary classic, cherished for its comforting texture and simple preparation.
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Ingredients
1 kg sweet potato
500 ml water (for boiling)
100 g butter (plus extra for greasing)
3 eggs
100 g dried shredded coconut
3 tablespoons sugar
1 can sweetened condensed milk
1 tablespoon baking powder
Powdered sugar (for decoration)
500 ml water (for boiling)
100 g butter (plus extra for greasing)
3 eggs
100 g dried shredded coconut
3 tablespoons sugar
1 can sweetened condensed milk
1 tablespoon baking powder
Powdered sugar (for decoration)
Where to find ingredients
You can find sweet potatoes, coconut, and baking staples in the produce and baking aisles of most local supermarkets or farmers' markets.
Preparation
- Cook the sweet potatoes in a pressure cooker with 500 ml of water for approximately 20 minutes
- Peel the potatoes
- Mash them through a potato ricer while they are still hot
- Add the butter to the mashed potato and mix well
- Add the eggs and incorporate gently
- Add the shredded coconut and sugar
- Mix 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 greased medium rectangular baking pan
- Place in a preheated oven at 180°C for about 45 minutes
- Wait for the cake to cool completely
- Dust with powdered sugar before cutting into squares to serve
Notes
This recipe results in a dense and flavorful cake, perfect for pairing with afternoon coffee. The use of sweet potato ensures a moist, naturally sweet consistency, complemented by a hint of coconut.
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