Sweet Potato Cinnamon Cake
A tender cake with a crumbly base and spiced filling made from sweet potato. Soft, buttery, with warm cinnamon and nutmeg flavors.
- Time
- 1 h 30 min
- Serving
- 649 kcal
- Ingredients
- ≈ $0.64
- Protein
- 10 g
Ingredients
- 1 Wheat flour 45 g
- 2 Butterpack 180 g ≈ $1.58 35 g
- 3 Sweet potatoes≈ $2.00 per kgNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 120 g
- 4 Eggspack 10 pcs ≈ $1.93 0.3 pcs
- 5 Sugar 20 g
- 6 Milk 2.5%pack 930 ml ≈ $0.88 30 ml
- 7 Cinnamon to taste
- 8 Nutmeg to taste
- 9 Vanilla sugar 2 g
- 10 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel, chop, and boil sweet3 potato until tender (15–18 minutes), then mash into a smooth purée.
Mix flour, 22 g cold butter2, salt, and 1–2 tbsp cold water to form a dough.
Press dough into a pan and chill for 10 minutes.
Preheat oven to 180 °C (350 °F). Stir sweet3 potato purée with egg, milk6, sugar, remaining butter2, cinnamon, nutmeg, and vanilla sugar.
Pour filling over the base and spread evenly.
Bake 45–50 minutes until edges are set and center springs back lightly.
Cool cake before slicing.
Tips
- Why it works
- Make the dough with cold butter and cold water so it doesn't spread while baking. If the butter melts, the crust will turn out runny.
- Substitutions
- Use regular sweet potato in place of the batata, 80 g, but increase the boiling time to 20 minutes. Instead of vanilla sugar, add 1 tsp of vanilla extract.
- Common mistakes
- If the middle of the pie stays wet while the edges burn, the oven was too hot or you baked it too long. Check after 40 minutes.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in the microwave for 1–1.5 minutes, covering the plate. Don't freeze, the filling will turn soft.
- Serve with
- Serve with tea or coffee after lunch. You can also cut it into pieces and add to yogurt or oatmeal for breakfast.
Comments 0
Sign in to leave a comment.
No comments yet.