Description

This elegant Sweet Potato Cake transforms humble root vegetables into a sophisticated dessert with a silky, refined crumb. By roasting the potatoes to enhance their natural sugars, this recipe achieves a deep, caramelized flavor profile that is both grounded and luxurious.

Ingredients

900g sweet potatoes (approx. 2 large)
3 large eggs, room temperature
100 ml single cream or full-fat milk
50g unsalted butter, melted
150g plain flour, sifted
1 tsp baking powder

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 220°C (428°F) and line a baking tin with baking paper.
Pierce sweet potatoes with a fork and roast for 50 minutes until soft; then cool, peel, and mash until smooth.
Lower oven temperature to 180°C (350°F).
Whisk together the mashed sweet potato, eggs, cream, and melted butter until the batter is glossy and emulsified.
Sift in the flour and baking powder, then gently fold with a spatula until just combined.
Pour batter into the prepared tin, level the top, and bake for 45 to 60 minutes until golden.
Cool completely and refrigerate to set before serving.

Notes

For the smoothest texture, ensure your sweet potato mash is completely free of lumps before adding the liquids. If the cake feels very soft when it comes out of the oven, don’t worry—the high moisture content requires a full cooling and chilling period in the refrigerator to develop its signature fudge-like consistency.

Prep Time: 20 mins
Cook Time: 1 hour 50 mins
Category: Dessert
Method: Baking
Cuisine: French