This could come as a surprise to some to see sweet potatoes used in a dessert but it does work quite well just like the butternut squash cheesecake I did last autumn. This recipe comes from Titbebte, another member of the French forum Supertoinette, and it is her contribution to the monthly recipe challenge. Titbebete lives in the beautiful island of Réunion, situated near Madagascar and Mauritius. This cake is therefore very much inspired by the local food over there as not only is there sweet potato in it but also vanilla and rum. In fact, it’s the latter 2 ingredients that give this cake all its flavours, the sweet potato bringing it a lovely moist texture. I served it with a vanilla custard but a fruit coulis or chocolate sauce would work just as well! You can check out Titbebete other recipes in her blog: Titbebete’s kitchen.
500g sweet potatoes (2 sweet potatoes)
80g sugar (I used demerara)
1/2 vanilla pod, seeds only
10g rum (dark rum not the white type) or about 2 tbsp
50g melted butter
- Peel the sweet potato and cut in chunks.
- Place in the TM bowl and cover with 1L water.
- Cook for 20 min/100C/speed 1. Drain well and set aside.
- Preheat the oven at 180C
- Place the eggs, sugar and vanilla in the empty TM bowl.
- Cook 5 min/37C/speed 3. The mixture should thicken.
- Add the cooked sweet potatoes and mix 20 sec/speed 5. Scrape down the sides of the bowl.
- Add the melted butter and rum and mix 20 sec/speed 8.
- Pour into a dish about 22cm in diameter (I used silicone individual muffin moulds). With a fork, make a stripy pattern and bake for 20 minutes for individual cakes or 45 min for a single cake.