Brazilian recipe
Sweet Potato Cake (Bolo de batata doce)
A beloved staple in Brazilian home cooking, this sweet potato cake is cherished for its comforting, dense texture and straightforward preparation.
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Ingredients
1 kg sweet potatoes
100 g butter
3 eggs
100 g desiccated coconut
3 tbsp sugar
1 tin condensed milk
1 tbsp baking powder
Butter for greasing
Icing sugar for dusting
100 g butter
3 eggs
100 g desiccated coconut
3 tbsp sugar
1 tin condensed milk
1 tbsp baking powder
Butter for greasing
Icing sugar for dusting
Where to find ingredients
You can source these ingredients at any local supermarket like Dunnes Stores, Tesco, or SuperValu. Look for 'desiccated coconut' in the baking aisle and sweet potatoes in the fresh produce section. Condensed milk can typically be found near the tinned fruits or long-life milk.
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 masher while they are still hot.
- Add the butter to the mashed sweet potato and mix thoroughly.
- Whisk in the eggs and gently incorporate them into the mixture.
- Add the desiccated coconut and sugar, stirring until well combined.
- Stir in the condensed milk and continue mixing until the batter is smooth and homogeneous.
- Finish by folding in the baking powder.
- Transfer the mixture into a medium rectangular baking tin that has been greased beforehand.
- Bake in a preheated oven at 180°C for about 45 minutes.
- Allow the cake to cool down completely.
- Dust with icing sugar before slicing into squares to serve.
Observations
This recipe yields a flavourful and dense cake that is perfect for pairing with a hot cup of tea or coffee. Using sweet potatoes provides a naturally moist consistency, which is beautifully complemented by the subtle sweetness and texture of desiccated coconut.
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