Reunion Sweet Potato Cake
Reunion Sweet Potato Cake is a medium Reunion recipe that serves 8. 287 calories per serving. Recipe by Hervé Cuisine on YouTube.
Prep: 25 min | Cook: 1 hr 35 min | Total: 2 hrs 15 min
Cost: $7.00 total, $0.88 per serving
Ingredients
- 1,5 kg Sweet potatoes (peeled, cut into pieces)
- 3 pcs Eggs (at room temperature)
- 100 g Sugar (white or brown)
- 20 cl Milk (whole milk or coconut milk for an exotic note)
- 1 pcs Vanilla bean (seeds scraped)
- 30 g Butter (softened, for greasing the pan)
- 100 ml Water (syrup) (for the syrup)
- 2 c. à soupe Rum (optional) (to flavor the syrup)
Instructions
Cooking the sweet potatoes
Peel the sweet potatoes, cut them into pieces about 2 cm and place them in a pot of boiling water. Cook for 45 minutes until they are firm but tender.
Time: PT45M
Temperature: boiling water
Prepare the vanilla
Split the vanilla bean lengthwise and scrape the seeds with the back of a knife.
Time: PT5M
Blend the batter
Drain the cooked sweet potatoes, place them in the blender bowl. Add the milk, eggs, sugar and vanilla seeds. Blend until a smooth and creamy texture is achieved.
Time: PT5M
Prepare the pan
Generously butter a 26 cm diameter pan. Pour the batter into the pan and smooth the surface with a spatula.
Time: PT5M
Bake
Bake the cake at 175 °C for 40 minutes. Check doneness by inserting the tip of a knife: it should come out clean.
Time: PT40M
Temperature: 175°C
Prepare the syrup
In a small saucepan, bring to a boil 100 g of sugar with 100 ml of water, the remaining vanilla seeds and the rum (if used). Let reduce a few minutes until slightly thickened.
Time: PT10M
Temperature: boiling
Glaze the cake
Allow the cake to cool for 10 minutes, then glaze evenly with the warm syrup using a kitchen brush.
Time: PT10M
Chill
Refrigerate the cake for at least 1 hour before serving, so it firms up and the flavors develop.
Time: PT1H
Nutrition Facts
- Calories
- 287
- Protein
- 4 g
- Carbohydrates
- 45 g
- Fat
- 8 g
- Fiber
- 3 g
Dietary info: vegetarian, gluten-free, low-calorie, low-fat
Allergens: eggs, milk, butter, rum
Ingredient Substitutions
- Instead of Sweet potatoes: yam, butternut squash
- Instead of Eggs: apple sauce (1/4 cup)
- Instead of Sugar: coconut sugar, honey
- Instead of Milk: almond milk
- Instead of Vanilla bean: vanilla extract (1 tsp)
- Instead of Butter: vegetable oil
- Instead of Rum (optional): orange juice + zest
Equipment Needed
- Pot for cooking sweet potatoes
- Colander
- Chef's knife
- Cutting board
- Blender or immersion blender
- Mixing bowl
- Silicone spatula
- 26 cm diameter cake pan
- Oven
- Saucepan for the syrup
- Kitchen brush (optional)
- Fork (for decoration) (optional)
Critical Steps — Do Not Skip
- Cooking the sweet potatoes until firm
- Achieving a smooth and creamy batter in the blender
- Baking the cake at 175 °C for 40 minutes
- Glazing the cake with warm syrup for a glossy finish
Chef Tips from the Video
- Use a high‑quality vanilla bean: it provides an incomparable fragrance to the cake.
- For a tropical touch, replace the milk with coconut milk and add a teaspoon of lime zest to the syrup.
Troubleshooting
The cake is too dense
Make sure the sweet potatoes are well cooked and fully blended; add 1‑2 tbsp of milk if the batter seems too thick.
The syrup does not glaze well
Reheat the syrup slightly before applying or add a little water to thin it.
The cake sticks to the pan
Butter the pan generously and, if needed, lightly dust with sugar before pouring the batter.
Storage
Refrigerator: Store in an airtight container for 3 to 4 days.
Freezer: Wrap well and freeze up to 1 month. Defrost in the refrigerator before serving.
Room temperature: At room temperature, the cake keeps up to 1 day, but it is best refrigerated.
Make-Ahead Tips
- The syrup can be prepared 1 day ahead and kept in the refrigerator.
- The cake stores well and can be sliced in advance for quick serving.
Last updated: August 24, 2026
