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Coconut and ginger flavor our cakier version of a classic dessert from Macau

Macanese Sweet Potato Cake (Batatada)

3 hours 20 minutes active

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.

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