Description
This decadent dessert celebrates the natural caramelization of roasted sweet potatoes to create a velvety, custard-like crumb. It is a simple yet sophisticated bake that stays remarkably moist, offering a comforting flavor profile that feels like a warm hug in every bite.
Ingredients
- 900g (about 2 lbs) Sweet Potatoes
- 50g (3.5 tbsp) Unsalted Butter
- 100 ml (0.4 cup) Single Cream or Full Fat Milk
- Large Eggs
- Plain Flour
- Baking Powder
Instructions
- Preheat your oven to 220°C (425°F) and line a baking tin with baking paper on both the base and sides.
- Poke holes into the sweet potatoes with a knife or fork and roast for 50 minutes until soft and puffed.
- Once cool enough to touch, peel the potatoes and mash the vibrant flesh in a bowl until perfectly smooth.
- Reduce the oven temperature to 180°C (350°F).
- In a bowl, combine the butter, cream, mashed sweet potato, and eggs, then beat with a hand whisk until smooth.
- Gently fold in the plain flour and baking powder until just combined.
- Spoon the mixture into the prepared tin, level the surface, and bake for 45 to 60 minutes until the top is caramelized.
Notes
For the smoothest texture, ensure your sweet potatoes are roasted until they are very soft and beginning to release their natural syrups. If you prefer a firmer slice, allow the cake to cool completely at room temperature and then chill it in the refrigerator for several hours before serving to let the starches set.
- Prep Time: 20 mins
- Cook Time: 1 hour 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: Fusion