Brazilian recipe
Sweet Potato Cake (Bolo de batata doce)
The sweet potato cake is a classic of Brazilian cuisine, valued for its comforting texture and straightforward preparation.
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Ingredients
1 kg sweet potatoes
100 g butter
3 eggs
100 g shredded dried coconut
3 tablespoons sugar
1 can sweetened condensed milk
1 tablespoon baking powder
Butter for greasing
Confectioners' sugar for decorating
100 g butter
3 eggs
100 g shredded dried coconut
3 tablespoons sugar
1 can sweetened condensed milk
1 tablespoon baking powder
Butter for greasing
Confectioners' sugar for decorating
Where to find ingredients
You can find fresh sweet potatoes at local vegetable markets or supermarkets. Standard dairy products, coconut, and condensed milk are available at general grocery stores. If desired, you may substitute fresh grated coconut for dried coconut, although the texture will differ.
Preparation method
- Cook 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 potato mash and mix well.
- Add the eggs and incorporate them gently.
- Add the shredded coconut and sugar, mixing well.
- Add the condensed milk and continue stirring until you obtain a homogeneous batter.
- Finish by incorporating the baking powder.
- Transfer the batter to a medium rectangular pan previously greased.
- Place in a preheated oven at 180°C for about 45 minutes.
- Wait for the cake to cool completely.
- Dust with confectioners' sugar before cutting into squares to serve.
Observations
This recipe results in a dense and flavorful cake, perfect for pairing with afternoon coffee. The use of sweet potato provides a moist consistency and a natural sweetness, beautifully complemented by the subtle touch of coconut.
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