Gâteau à la patate douce

Name: Gâteau à la patate douce
Total time: 90 min
Yield: Serves 8
Cuisine: French Guiana
Ingredients: 600 g (1⅓ lb) sweet potatoes; 100 g (½ cup) cane sugar; 3 eggs; 400 ml (1⅔ cups) coconut milk; 80 g (⅔ cup) flour; 50 g (3½ tbsp) butter; 1 tsp vanilla powder; 1 pinch of grated nutmeg

Sweet potato cake

⏱ 90 minServes 8Easy320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

600 g (21 oz)sweet potatoes
100 g (3½ oz)cane sugar
3eggs
400 ml (1⅔ cups)coconut milk
80 g (3 oz)flour
50 g (2 oz)butter
1 tspvanilla powder
1 pinchgrated nutmeg

600 g (21 oz) sweet potatoes
100 g (3½ oz) cane sugar
3 eggs
400 ml (1⅔ cups) coconut milk
80 g (3 oz) flour
50 g (2 oz) butter
1 tsp vanilla powder
1 pinch grated nutmeg

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cake pan (24 cm / 9½ in)

1 bowl (3 L / 3 qt)

1 whisk

1 oven

03 — Method

Peel the sweet potatoes, cut into pieces and boil 20 min until very tender, then drain and mash.
Preheat the oven to 180 °C (350 °F) and butter the cake pan well.
Mash the still-warm sweet potato in the bowl, then stir in the melted butter, cane sugar, vanilla powder and a good pinch of grated nutmeg.
Whisk in the eggs one at a time, then drizzle in the coconut milk while mixing until smooth.
Finally sprinkle in the sifted flour, mix gently to avoid lumps, pour into the buttered pan and smooth the top with the whisk.
Bake 45 min until set and golden, let cool slightly before unmolding, and serve in slices with a drizzle of sweetened coconut milk.