Brazilian recipe
Sweet Potato Cake
Sweet potato cake is a beloved staple in Brazilian home cooking, cherished for its comforting texture and straightforward preparation.
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Ingredients
1 kg sweet potatoes
100 g butter
3 eggs
100 g dried shredded coconut
3 tbsp sugar
1 can sweetened condensed milk
1 tbsp baking powder
Butter for greasing the pan
Icing sugar for decoration
100 g butter
3 eggs
100 g dried shredded coconut
3 tbsp sugar
1 can sweetened condensed milk
1 tbsp baking powder
Butter for greasing the pan
Icing sugar for decoration
Where to find ingredients
Find fresh sweet potatoes in the produce aisle of your local market. Coconut and pantry staples like sugar, baking powder, and condensed milk are available at any general grocery store or neighborhood provision shop. For butter and eggs, visit the dairy and chilled sections of local retailers.
Preparation method
- Boil the sweet potatoes in a pressure cooker with 500 ml of water for approximately 20 minutes.
- Peel the potatoes and mash them while they are still hot.
- Add the butter to the mashed sweet potato and mix thoroughly.
- Crack the eggs into the mixture and fold them in gently.
- Stir in the shredded coconut and sugar until well combined.
- Pour in the sweetened condensed milk and continue stirring until you achieve a smooth, consistent batter.
- Finish by folding in the baking powder.
- Transfer the batter into a pre-greased medium rectangular cake tin.
- 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 dense, flavorful cake that is perfect paired with an afternoon coffee. The inclusion of sweet potato provides a moist, naturally sweet consistency, which is beautifully rounded out by the flavor of coconut.
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