Brazilian recipe
Sweet Potato Cake
This Brazilian-style sweet potato cake is cherished for its comforting, dense texture and simple, rustic preparation.
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Ingredients
1 kg sweet potatoes
100 g butter
3 eggs
100 g desiccated coconut
3 tbsp caster sugar
397 g condensed milk
1 tbsp baking powder
Butter for greasing
Icing sugar for dusting
100 g butter
3 eggs
100 g desiccated coconut
3 tbsp caster sugar
397 g condensed milk
1 tbsp baking powder
Butter for greasing
Icing sugar for dusting
Where to find ingredients
Find fresh sweet potatoes in the vegetable aisle of any major supermarket. Desiccated coconut and condensed milk are typically stocked in the baking supplies or international foods section. If unable to find standard sweet potatoes, yam is a common, though slightly different, root vegetable substitute.
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 they are still warm.
- Add the butter to the sweet potato mash and mix until well combined.
- Crack in the eggs and incorporate them gently into the mixture.
- Stir in the shredded coconut and caster sugar, ensuring everything is well integrated.
- Add the condensed milk and continue stirring until you achieve a smooth, homogeneous batter.
- Finish by folding in the baking powder.
- Transfer the batter into a greased medium-sized rectangular baking tin.
- Bake in a preheated oven at 180°C for about 45 minutes.
- Allow the cake to cool completely in the tin before turning it out.
- Dust the top with icing sugar and cut into squares to serve.
Observations
This recipe yields a flavourful, hearty cake, perfectly suited for an afternoon tea or coffee break. The sweet potato base ensures a moist, naturally sweet consistency, which is beautifully balanced by the tropical hint of shredded coconut.
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