Brazilian recipe
Sweet Potato Cake (Bolo de batata doce)
Sweet potato cake is a comforting classic, with a simple method and a texture that feels warm and satisfying.
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Ingredients
1 kg sweet potatoes
100 g butter
3 eggs
100 g desiccated coconut
3 tablespoons sugar
1 tin condensed milk
1 tablespoon baking powder
Butter for greasing
Icing sugar for decorating
100 g butter
3 eggs
100 g desiccated coconut
3 tablespoons sugar
1 tin condensed milk
1 tablespoon baking powder
Butter for greasing
Icing sugar for decorating
Where to find ingredients
Look for sweet potatoes, butter, eggs, desiccated coconut, sugar, condensed milk, and baking powder at supermarkets, grocery shops, and market produce stalls. For the finishing touch, use icing sugar from the baking aisle; if needed, substitute with powdered sugar sold locally.
Preparation method
- Cook the sweet potato in a pressure cooker with 500 ml water for about 20 minutes
- Peel the potatoes and mash them while still hot
- Add the butter to the sweet potato mixture and mix well
- Add the eggs and fold in gently
- Add the desiccated coconut and sugar, mixing well
- Add the condensed milk and keep stirring until you get a smooth batter
- Finally, fold in the baking powder
- Transfer the batter to a medium rectangular pan that has been greased beforehand
- Bake in a preheated oven at 180°C for about 45 minutes
- Let the cake cool completely
- Dust the icing sugar over the top before cutting into squares to serve
Observations
This recipe makes a dense, flavourful cake, ideal for serving with afternoon tea or coffee. The sweet potato gives it a moist, naturally sweet crumb, rounded out by the coconut.
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