Odd right? Tasted darn good though.
I’m a bit of a sweet potato fiend, (must be my American roots) so I was interested to find out that sweet potato cakes do indeed exist. For ages I’ve wanted to make a vegetable cake, carrot of course had been done many-a time, beetroot I’m still debating over but sweet potato, now that sounds promising.
One particular recipe caught my eye amongst the surprising array of potato recipes floating about in the blogosphere.
I adapted it slightly (for some reason was set on making cupcakes.) Here’s my interpretation but do check out the original recipe at foodaphila – which looks bloody gorgeous.
- 1 cup butter, softened
- 2/3 cup white sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups self-rasing flour
- 1 cup plain flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/3 cups milk
- 1/3 cup golden syrup
- 1 medium sweet potato, peeled, cubed, boiled, and mashed.
- Mix together the butter and sugars until light and fully combined. Add vanilla and eggs, one at a time. Blend the egg and butter mixture until light in colour, for about four minutes.
- In a separate bowl mix the flours, baking powder, and salt.
- In a large measuring cup, measure the milk, add the mashed sweet potato and golden syrup and stir to combine.
- When the butter mixture is light and fluffy, add half of the flour mixture and mix well. Add half of the liquid ingredients and stir. Repeat with remaining flour mixture and liquid mixture. Make sure to scrape down the bowl when giving it a final mix.
- Pour the batter into cupcakes. Bake in a 250c for 15 minutes, or until a toothpick/fork inserted in the center comes out clean.
- Cool cakes for a few minutes. I’m a big fan of eating them when there’ll still a bit hot.
- When cakes are cooled a bit, spread on some white icing. (I literally just mixed together caster sugar and a few drops of water.)
Taste: Great result, make sure you have some kind of topping so there’s something moist to compliment the sponge. The mixture works really well though, the added potato and syrup has made the texture really light and airy. You can also kid yourself it’s healthy.
Tips: Definitely think about experimenting with the topping, the original recipe used walnuts to top it and a creme-cheese frosting– sounds yum.
Conclusion: sweet potato all the way.