From the story: It’s Time for a Reunion.
I noticed that certain sweet cake recipes from Madagascar leave out baking soda and baking powder. As a result, these cakes are denser and do not rise the way cakes usually do. This particular recipe also leaves out the leavening agents, and in addition leaves out flour! For this reason the final result is a cross between a pudding and a cake. Even though it is called sweet potato cake, to me it seems more like a loose pudding. The dish can be eaten hot or cold, with or without the whipped cream. Either way, it melts in your mouth!
Sweet Potato Cake a la Reunion Island
Servings 12 pieces
Ingredients
- 3½ pounds sweet potatoes
- ½ cup coconut or brown sugar can adjust amount to taste
- 7 tablespoons butter
- 6½ ounces whole or 2% milk, your choice can use cow, goat, oat, or almond milk
- 4 medium eggs can substitute 3 large eggs
- 1 teaspoon vanilla extract
- 1 bean vanilla can reduce pods and increase vanilla extract
- 1 teaspoon cinnamon optional
- ½ teaspoon nutmeg optional
- 2 tablespoons rum
Optional Coconut Whipped Cream.
- 13.5 ounce can coconut milk or cream I prefer Native Forest brand
- 1-2 drops liquid stevia can adjust to taste
- 1 teaspoon vanilla extract
Instructions
- Peel sweet potatoes and cut into medium sized pieces; boil in water until soft, approximately 30-45 minutes. When ready, drain water and set aside to cool.
- While potatoes are boiling, take butter out of refrigerator and leave it set to soften.
- Preheat oven at 350°F.
- In a bowl add eggs, milk, rum, vanilla extract, sugar, and optional cinnamon and nutmeg (if using). Mix. Set aside.
- Put sweet potatoes into blender. Add egg, milk, vanilla extract, sugar, cinnamon and nutmeg mixture. Mix.
- Add softened butter to the blender. Mix so that everything is blended together and smooth. To this add the inside of the vanilla bean and fold in with fork or spoon.
- Butter a baking pan. Add the mixture.
- Bake in preheated oven at 350°F for 45 minutes to 1 hour, until golden brown on top. When ready remove from oven. If watery, can drain excess liquid into the sink by holding the pan at an angle carefully, so not to burn your hands or to allow the sweet potato cake to move.
- Can be eaten hot or warm or cold. If cold, allow it to chill in the refrigerator for approximately 4 to 5 hours.
Optional Coconut Whipped Cream Topping.
- Chill one can of coconut cream until the cream becomes hard and separates from the liquid. Empty the hard cream into a bowl (if using an electric hand mixer), or a blender or NutriBullet. Add one teaspoon vanilla extract and 1-2 drops liquid stevia. Mix/blend until it is a creamy consistency. It is now ready to scoop onto your piece of pie. If you have remainder leftover, can store in refrigerator but blend again when ready to eat in order for it to become creamy again.
Notes
There are some Sweet Potato Cake recipes from Reunion that add flour, so the consistency is firmer. I've tried several of the different ways to make it, and ended up with this alternative because everyone who tasted it loved it. This traditional Creole dish is served in some of the finest restaurants. The first time I made it, I ate so much I felt sick afterward--it's that good! This pudding cake makes a great dessert, but it can also be eaten as a side dish.
2 Comments
This cake is exactly like she said it would be, it’s very pudding like. The taste is very good but I think i personally would like a firmer cake. It has a weird texture but other than that it’s not bad. It tastes like I’m just eating sweet potatoes.
Hi Hannah, yes, I agree it’s very pudding-like. It’s a recipe from the country of Reunion, and this is how they like it! I also prefer firmer cakes, but I’m trying to keep the recipes from each country authentic. I still do love it though, especially with the coconut whipped cream on top! Thank you for your comment!