- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 250 kcal
Quick summary
“Delicious and versatile, this sweet potato cake is a great option for those who like to prepare homemade desserts. Mild and nutritious, it can be customized with different ingredients.”
What you need to know
- Versatile and nutritious, it can be adjusted with different substances according to personal preferences and needs.
- Easy to prepare in just 20 minutes, making it a practical option for home meals.
- Has several variations to adapt according to the consumer's preference.
- It has a shelf life of about 2-3 days.
- Cake can be served with lemon sugar glaze to give it a special touch.
Ingredients
Main
- 2 cups of cooked and mashed sweet potato
- 1 cup of brown sugar
- 1/2 cup of vegetable oil
- 3 eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon of ground cinnamon
- 1 pinch of salt
- Add pieces of bittersweet chocolate for a special touch.
- Use purple sweet potato for a different look.
- The cake can be served with a simple sugar and lemon glaze.
- For a lighter cake, substitute part of the flour with oat flour.
- Keep the cake in a closed container to keep it fresh for longer.
Instructions
Principal
- In a large bowl, beat the eggs with the brown sugar until you get a homogeneous mixture.
- Add the oil and mashed sweet potato, mixing well.
- In another bowl, combine the wheat flour, baking powder, cinnamon, and salt.
- Gradually, add the dry ingredients to the sweet potato mixture, stirring until incorporated.
- Pour the batter into the greased and floured pan.
- Place in the oven and bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool before unmolding.
Chef's tips
- For a lighter cake, replace part of the flour with oat flour.
- Add pieces of bittersweet chocolate to give it a special touch.
- For a different look, use purple sweet potato.
Variations
- Replace part of the flour with oat flour for a lighter cake.
- Add pieces of semi-sweet chocolate for a special touch.
- Substitute part of the sweet potato with purple sweet potato for a different look.
Substitutions
- Replace part of the flour with oat flour for a lighter cake.
- Add pieces of semi-sweet chocolate for a special touch.
- Substitute part of the sweet potato with purple sweet potato for a different look.
How to store
Generally, the cake should be stored in a closed container to be kept fresh for longer.
Can it be frozen?
- Can be frozen.
- The cake can be frozen in an airtight container before freezing.
- When defrosted, the cake can be heated in a bain-marie at room temperature for 15-20 minutes.
What to serve with
- The cake can be served with a sugar and lemon glaze to give it a special touch.
- The cake can be served with fresh fruit like watermelon or guava to complement it.
Frequently asked questions
What do I need to make this cake?
You will need cooked and mashed sweet potato, brown sugar, vegetable oil, eggs, wheat flour, baking powder, cinnamon powder, salt, and pieces of semi-sweet chocolate.
How can I customize the cake?
We can replace part of the flour with oat flour for a lighter cake, add pieces of semi-sweet chocolate or use purple sweet potato for a different look.
What is the shelf life of the cake?
The cake should be kept in a closed container to be kept fresh for longer, usually for about 2-3 days.
Can the cake be frozen?
No, the cake cannot be frozen. It can be frozen in an airtight container before freezing, but it must be heated in a double boiler at room temperature.
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