Macanese Sweet Potato Cake (Batatada)
Sweet potatoes give this simple cake a rich, yet still light flavor and crumb. Yellow sweet potatoes are the traditional choice, but we preferred it with orange-fleshed sweet potatoes. Both unrefined and refined coconut oil work; the former has a richer, more intense flavor and aroma that accentuate the shredded coconut in the cake. You'll need a food processor with at least an 11-cup capacity to accommodate the sweet potato puree.
ounces orange-fleshed sweet potatoes, peeled and cut into 1-inch chunks
grams (1½ cups) all-purpose flour
01Heat the oven to 350°F with a rack in the middle position. Coat a 9-by-13-inch metal baking pan with coconut oil. Place the sweet potatoes in a microwave-safe medium bowl, cover and microwave on high for about 5 minutes, stirring once halfway though, until the potatoes are completely tender. Carefully uncover and set aside to cool slightly.
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