Dessert
Seychellois Sweet Potato Cake
- Preparation time
- 1 h 5
- Servings
- 6 servings
Ingredients
6 servings
- Sweet potato — to buy400 g
- Flour — to buy150 g
- Sugar — to buy100 g
- Egg — to buy2
- Butter — to buy60 g (melted)
- Baking powder — to buy1 tsp
- Cinnamon — to buy1/2 tsp
- Grated coconut — to buy50 g
Preparation
Peel the sweet potatoes, cut them into chunks and steam or boil them for 15-20 minutes until a knife slides in easily.
Mash them into a smooth purée while still hot and let cool slightly.
Preheat the oven to 180°C and butter a loaf tin.
Whisk the eggs with the sugar for 2 minutes until pale, add the melted butter and the warm sweet potato purée, and mix well.
Fold in the sifted flour, baking powder, cinnamon and shredded coconut, mixing gently until you get a smooth batter.
Pour into the tin and bake for 40-45 minutes, until a knife inserted in the centre comes out clean.
Let cool for 10 minutes before turning out and letting it cool completely on a rack.