This is another of our breakfast over the last week.I baked this Sweet Potato Loaf Cake based on a recipe from “The Australian Women's Weekly - Quick Mix Cakes”. I was so happy when I found this recipe that uses sweet potato. Sweet potato has full of nutritional values and natural sweetness so I always like to find ways of cooking with this root vegetable, other than sweet potato dessert soup.
This cake is moist with a nice texture to bite, thanks to the desiccated coconut and chocolate chips hidden in the cake. The natural sweetness from the sweet potatoes also sweetened the cake even though I have reduced the amount of sugar added into the cake.
I will definitely make this cake again, and will try using purple-fresh sweet potatoes; I am sure the purplish cake will look very much prettier than this orange one. J
Sweet Potato Loaf Cake Recipe:
Ingredients
- 200g butter, softened
- 100g light brown sugar (original recipe: 165g)
- 2 eggs
- 90g pecan, chopped coarsely (I omitted this, added 2 handfuls of mini chocolate chips instead)
- 40g desiccated coconut
- 1 cup mashed sweet potato
- 225g self raising flour
- 150 ml milk (original recipe: 125 ml, I added more as I find the mixture a bit too dry)
Baking Steps
- Peel and cut sweet potatoes into small pieces, steam them over high heat until they become soft, about 30 minutes (I used Japanese orange fresh sweet potatoes)
- Mash the soften sweet potatoes and leave to cool
- Preheat oven to 160 degree C. Grease a loaf tin, line base and long sides with baking paper, extending paper over sides
- Beat butter, eggs and sugar with mixer until just combined
- Fold in coconut and sweet potato; stir in sifted flour and milk over 2 batches
- Fold in the chocolate chips
- Spread mixture into tin (the mixture is rather thick, unlike banana cake's watery batter); bake for 1hr 15 mins - 1 hr 40 mins.
- Stand loaf 10 mins in the tin before turn it out to cool on wire rack
it look soft, moist and yummy! (:
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