Brazilian recipe
Creamy Sweet Potato Cake (Bolo de batata doce)
This sweet potato cake is a Brazilian culinary classic, cherished for its comforting texture and simple preparation.
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Ingredients
Butter for greasing
1 tin condensed milk
100 g butter
100 g desiccated coconut
1 kg sweet potatoes
Icing sugar for dusting
3 eggs
3 tablespoons sugar
1 tablespoon baking powder
1 tin condensed milk
100 g butter
100 g desiccated coconut
1 kg sweet potatoes
Icing sugar for dusting
3 eggs
3 tablespoons sugar
1 tablespoon baking powder
Where to find ingredients
You can find sweet potatoes, butter, eggs, shredded coconut, sugar, condensed milk, and baking powder at any local grocery store or supermarket in the produce, baking, or dairy aisles.
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 while they are still hot
- Add the butter to the mashed potato and mix well
- Add the eggs and fold them in gently
- Stir in the desiccated coconut and sugar, mixing thoroughly
- Add the condensed milk and keep stirring until you have a smooth batter
- Finish by folding in the baking powder
- Transfer the batter into a greased medium rectangular baking tin
- Bake in a preheated oven at 180°C for about 45 minutes
- Wait for the cake to cool down completely
- Dust with icing sugar before slicing into squares to serve
Observations
This recipe results in a dense and flavorful cake, perfect for pairing with afternoon coffee. Using sweet potato ensures a moist, naturally sweet consistency, complemented by the flavor of coconut.
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