Bolo de Batata Doce (Sweet Potato Cake)
A moist and flavorful cake made with sweet potato, offering a delightful balance of sweetness and earthy notes. This cake is a popular dessert or snack, showcasing the island's abundant sweet potato harvest.
🧂 Ingredients
- 500 g Sweet potatoes(peeled and cubed)
- 250 g All-purpose flour
- 200 g Sugar(granulated or brown sugar)
- 3 large Eggs
- 100 g Butter(softened)
- 100 ml Milk(or coconut milk)
- 1 tbsp Baking powder
- 1 tsp Cinnamon powder
- 1/4 tsp Salt
- 1 tsp Vanilla extract
👨🍳 Instructions
- 1
Boil the cubed sweet potatoes in water until very tender. Drain well and mash them into a smooth purée. Set aside to cool slightly.
- 2
Preheat your oven to 180°C (350°F). Grease and flour a cake pan (approx. 22-24 cm diameter).
- 3
In a large bowl, cream together the softened butter and sugar until light and fluffy.
- 4
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5
Add the cooled sweet potato purée to the butter mixture and mix until well combined.
- 6
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- 7
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined; do not overmix.
- 8
Pour the batter into the prepared cake pan and spread evenly.
- 9
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
- 10
Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
💡 Pro Tips
- ✓Ensure sweet potatoes are well-drained to avoid a soggy cake.
- ✓Using brown sugar will add a deeper caramel flavor.
- ✓For a richer flavor, use coconut milk instead of regular milk.
🔄 Variations
- Add a handful of shredded coconut or chopped nuts to the batter.
- A drizzle of condensed milk or a light glaze can be added after cooling.