Brazilian recipe
Sweet Potato Cake (Bolo de batata doce)
This classic Brazilian sweet potato cake is cherished for its comforting, dense texture and deep, earthy sweetness.
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Ingredients
1 kg sweet potatoes
100 g unsalted butter
3 large eggs
100 g desiccated coconut
3 tbsp granulated sugar
1 can (300 ml) sweetened condensed milk
1 tbsp baking powder
Butter for greasing the pan
Icing sugar for dusting
100 g unsalted butter
3 large eggs
100 g desiccated coconut
3 tbsp granulated sugar
1 can (300 ml) sweetened condensed milk
1 tbsp baking powder
Butter for greasing the pan
Icing sugar for dusting
Where to find ingredients
You can find sweet potatoes in the produce section of any Canadian supermarket. Desiccated coconut and condensed milk are typically stocked in the international or baking aisles. If you cannot find a potato ricer, a standard hand masher works perfectly fine for the texture.
Preparation method
- Boil 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 or mash thoroughly while still hot.
- Add the butter to the potato mash and mix until fully combined.
- Crack in the eggs and incorporate them gently into the mixture.
- Stir in the shredded coconut and granulated sugar until well blended.
- Pour in the condensed milk and keep stirring until you achieve a smooth, uniform batter.
- Fold in the baking powder as the final step.
- Transfer the batter into a greased medium-sized rectangular baking pan.
- Bake in a preheated oven at 180°C (350°F) for about 45 minutes.
- Allow the cake to cool down completely on a wire rack.
- Dust with icing sugar before slicing into squares to serve.
Observations
This recipe yields a moist and flavorful cake, perfect for enjoying with an afternoon coffee. The sweet potato creates a naturally smooth and dense consistency, beautifully balanced by the tropical notes of shredded coconut and the richness of condensed milk.
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