Vanilla sweet potato cake
A dense, soft sweet potato cake flavoured with vanilla and rum.
Active time20 min
Cooking1 h 45 min
Total7 hResting : 5 h
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Ingredients
- 1500 g sweet potatoes
- 100 g unsalted butter
- 200 ml whole milk
- 3 eggs
- 1 tsp ground cinnamon — optional
- 1 vanilla pod
- 1 tbsp rum
- 100 g caster sugar
Preparation
Peel and dice the sweet potatoes. Cook in a saucepan of boiling water for about 45 minutes, until easily mashed. Drain thoroughly and let the steam escape.
1500 g sweet potatoes- saucepan
- knife
- chopping board
- vegetable peeler
- colander
While the potatoes cook, split the vanilla pod and scrape out its seeds. Beat the eggs with the sugar and vanilla seeds in a bowl. Add the optional cinnamon if desired, followed by the milk and rum. Process the cooled sweet potatoes with this mixture and the soft butter until smooth.
100 g unsalted butter200 ml whole milk3 eggs1 tsp ground cinnamon — optional1 vanilla pod1 tbsp rum100 g caster sugar- knife
- chopping board
- mixing bowl
- whisk
- food processor
Preheat the oven to 175 °C. Line a cake tin with baking paper and add the mixture. Bake for about 60 minutes, until lightly golden and set in the centre, with no liquid batter remaining. Remove with oven gloves.
- oven
- cake tin
- baking paper
- oven gloves
Cool for about 60 minutes, then refrigerate for at least 4 hours. Turn out once cold and firm enough to hold its shape.
- cake tin
- refrigerator
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration