Rum and Vanilla Sweet Potato Cake

Ingredients

• 800 g Orange sweet potatoes (Peeled, cut into pieces and cooked, then roughly mashed)
• 1 cuillère à soupe White or amber rum (About 15 ml, preferably an aromatic rum)
• 0.5 gousse Vanilla bean (half) (Split, scrape the seeds; the pod can be reused to infuse milk or sugar)
• 150 g Granulated sugar (Granulated, adjustable to taste)
• 100 g Unsalted butter (Melted then slightly cooled)
• 2 Eggs (Medium size, at room temperature)
• 80 g All‑purpose flour (About 10 % of the sweet potato weight, sifted)
• 20 g Butter for the pan (To grease the pan before pouring the batter)

Instructions

1. Cooking the sweet potatoes

   Peel the sweet potatoes, cut them into uniformly sized pieces and place them in a pot of boiling water. Cook 15‑20 minutes until they are very tender.

   Time: PT20M

2. Drain and cool slightly

   Drain the cooked sweet potatoes, let them warm for 5 minutes so you can handle them without burning.

   Time: PT5M

3. Mash the flesh

   Transfer the potatoes to a large bowl and mash using a potato masher or a fork, leaving a few small pieces to retain texture.

   Time: PT5M

4. Add sugar, butter, rum, vanilla and eggs

   Add the sugar, melted butter, rum, the seeds from the half vanilla bean and the beaten eggs. Mix until you obtain a homogeneous batter.

   Time: PT5M

5. Add the flour

   Sift 80 g of flour over the batter and gently fold with a spatula until no flour traces remain.

   Time: PT3M

6. Prepare the pan

   Generously butter the cake pan and lightly dust with flour or semolina to prevent the cake from sticking.

   Time: PT2M

7. Pour the batter into the pan

   Transfer the batter into the prepared pan, smoothing the top with the spatula.

   Time: PT2M

8. Bake

   Bake the cake at 180°C for 45‑50 minutes. The cake is done when a knife tip comes out clean and the top is lightly golden.

   Time: PT45M

   Temperature: 180°C

9. Cooling and chilling

   Let the cake cool at room temperature for 30 minutes, then place it in the refrigerator for 4‑8 hours before unmolding to achieve a perfect texture.

   Time: PT30M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

4 g