Brazilian recipe
Sweet Potato Cake
This sweet potato cake is a beloved Brazilian staple, 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 dried shredded coconut
3 tablespoons sugar
1 can condensed milk
1 tablespoon baking powder
Butter for greasing
Confectioners' sugar for dusting
100 g butter
3 eggs
100 g dried shredded coconut
3 tablespoons sugar
1 can condensed milk
1 tablespoon baking powder
Butter for greasing
Confectioners' sugar for dusting
Where to find ingredients
You can find fresh sweet potatoes, eggs, and butter at local markets or produce stalls. Canned condensed milk and baking supplies are readily available at general grocery stores or smaller village shops.
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 warm.
- Add the butter to the mashed potatoes and mix thoroughly.
- Whisk in the eggs and combine gently until incorporated.
- Fold in the shredded coconut and sugar, mixing well.
- Pour in the condensed milk and stir until the batter reaches a smooth consistency.
- Finish by gently folding in the baking powder.
- Transfer the batter to a medium-sized, rectangular baking dish that has been previously greased.
- Bake in a preheated oven at 180°C for about 45 minutes.
- Allow the cake to cool down completely.
- Dust with confectioners' sugar before cutting into squares to serve.
Observations
This recipe produces a hearty and flavorful cake, perfectly suited for an afternoon tea or coffee break. The sweet potato provides a uniquely moist consistency and a natural sweetness, beautifully complemented by the subtle richness of shredded coconut.
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