The sweet potato cake, or Sweet Potato Custard Pie, is a delicious soft and spiced cake, easy to prepare without flour and yeast.
It is the lighter version of the Sweet Potato Pie, an American-origin cake, differing from it by the absence of the shortcrust shell that the latter contains. It is especially popular in the southern United States and a must on Thanksgiving and festive days (as an alternative to pumpkin pie, more common in the northern states of the USA). It is an autumnal soft, spiced, and velvety cake based on sweet potatoes or yams, simple to make and very delicious, definitely worth trying.
Read how to make the sweet potato cake with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Thanksgiving, Fall, Winter
Ingredients
- 1.1 lbs sweet potatoes (weight already peeled)
- 1/2 cup brown sugar
- 2 eggs (large)
- 1 cup milk
- 3.5 tbsp butter
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- nutmeg
- salt
Preparation of the Sweet Potato Cake
Melt the butter in a saucepan over low heat or in the microwave and let it cool.
Peel the potatoes, cut them into cubes and place them in a saucepan.
Cover them with cold water and bring to the heat.
Let them cook for five minutes from the boiling point, or until they can be easily pierced with a fork.Drain them and blend them with an immersion mixer until you get a smooth and homogeneous puree.
Let it cool, then transfer it to a bowl.
Add the sugar, melted butter, and eggs, incorporating them with a whisk.
Also add the milk, vanilla extract, ground cinnamon, a grating of nutmeg, and a pinch of salt, and work everything with the whisk until you get a smooth and homogeneous mixture.Butter a 9.5-inch diameter cake pan.
Pour in the prepared mixture and bake in a preheated static oven, at 350°F for 55 – 65 minutes, until inserting a toothpick in the center of the cake, it comes out dry even if the cake will appear soft (once cold it will have a consistency similar to that of a pudding).Remove from oven and let cool completely before transferring your sweet potato cake to the refrigerator for at least two hours.
Serve cold or at room temperature, with some whipped cream sprinkled with ground cinnamon, or with toasted pecans or a bit of maple syrup.
Notes
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