Portuguese Sweet Potato Cake

A dense, melting texture reminiscent of marzipan. The natural sweetness of the sweet potato is enhanced by lemon zest and the warm scent of cinnamon.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Easy
• Calories: 375
• Protein: 7 g
• Carbs: 61 g
• Fat: 10 g

Ingredients

• 333.3 g Sweet potato ( cooked and mashed )
• 133.3 g Brown sugar
• 2.7 piece Egg
• 33.3 g Minimum butter sweet ( melted )
• 66.7 g Wheat flour
• 0.7 tsp Baking powder
• 0.7 tsp Cinnamon powder
• 0.7 piece Citrus limon (L.) Burm. f. ( zest only )
• 0.7 pinch Gray sea salt

Instructions

1. Base preparation

   Cook the sweet potatoes in boiling water. The flesh should be tender under the tip of a knife. Drain thoroughly and mash with a fork until you get a smooth purée, without any lumps.

2. Making the batter

   In a mixing bowl, combine the purée with the brown sugar, eggs, melted butter, lemon zest, and cinnamon. The batter should be glossy and smooth. Finally, stir in the flour and baking powder.

3. Baking

   Pour into a lined mold. Bake at 180°C. The crust should brown slightly and the cake should be firm to the touch. A knife blade should come out clean from the center.

Chef's tips

• Use orange-fleshed sweet potatoes for a more vibrant color and creamier texture.
• Do not overmix the batter once the flour is added to maintain the cake's softness.
• Let it cool completely before slicing, the cake sets better as it cools.

Storage

Store for 3 to 4 days at room temperature, wrapped in a clean cloth or aluminum foil.