Reunion Sweet Potato Cake

Ingredients

• 1,5 kg Sweet potatoes (peeled, cut into pieces)
• 3 pcs Eggs (at room temperature)
• 100 g Sugar (white or brown)
• 20 cl Milk (whole milk or coconut milk for an exotic note)
• 1 pcs Vanilla bean (seeds scraped)
• 30 g Butter (softened, for greasing the pan)
• 100 ml Water (syrup) (for the syrup)
• 2 c. à soupe Rum (optional) (to flavor the syrup)

Instructions

1. Cooking the sweet potatoes

   Peel the sweet potatoes, cut them into pieces about 2 cm and place them in a pot of boiling water. Cook for 45 minutes until they are firm but tender.

   Time: PT45M

   Temperature: boiling water

2. Prepare the vanilla

   Split the vanilla bean lengthwise and scrape the seeds with the back of a knife.

   Time: PT5M

3. Blend the batter

   Drain the cooked sweet potatoes, place them in the blender bowl. Add the milk, eggs, sugar and vanilla seeds. Blend until a smooth and creamy texture is achieved.

   Time: PT5M

4. Prepare the pan

   Generously butter a 26 cm diameter pan. Pour the batter into the pan and smooth the surface with a spatula.

   Time: PT5M

5. Bake

   Bake the cake at 175 °C for 40 minutes. Check doneness by inserting the tip of a knife: it should come out clean.

   Time: PT40M

   Temperature: 175°C

6. Prepare the syrup

   In a small saucepan, bring to a boil 100 g of sugar with 100 ml of water, the remaining vanilla seeds and the rum (if used). Let reduce a few minutes until slightly thickened.

   Time: PT10M

   Temperature: boiling

7. Glaze the cake

   Allow the cake to cool for 10 minutes, then glaze evenly with the warm syrup using a kitchen brush.

   Time: PT10M

8. Chill

   Refrigerate the cake for at least 1 hour before serving, so it firms up and the flavors develop.

   Time: PT1H

Nutrition Facts

Calories

287

Protein

4 g

Carbohydrates

45 g

Fat

8 g

Fiber

3 g