Brazilian recipe
Sweet Potato Cake (Bolo de batata doce)
This sweet potato cake is a classic Brazilian treat, cherished for its comforting texture and straightforward preparation.
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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 dusting
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 dusting
Where to find ingredients
You can find sweet potatoes at any local market or grocery store fresh produce section. Desiccated coconut, condensed milk, and baking powder are readily available in the baking aisles of standard supermarkets.
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 mashed potato and mix well.
- Add the eggs and incorporate gently.
- Stir in the desiccated coconut and sugar, mixing thoroughly.
- Pour in the condensed milk and continue stirring until you have a smooth, homogeneous 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.
- Allow the cake to cool completely before removing from the tin.
- Dust with icing sugar before cutting into squares to serve.
Observations
This recipe produces a dense, flavourful cake, making it the perfect partner for an afternoon tea. Using sweet potatoes provides a naturally moist and sweet consistency, beautifully complemented by the subtle touch of coconut.
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