Once again we have my wonderful mother to thank for this loaf. She’s grown quite an inclination towards baking in the hopes that it will become an activity that we can do together (although I don’t know how long this will last seeing as we’re both very strong-willed). Regardless, this loaf was a fun one as she left the actually baking to me while she claimed total control over the sweet potato.
We used Korean sweet potato here which tends to be a little sweeter and white in colour. You can of course use regular sweet potato and it’ll turn out just as delightful.
I must admit I was initially apprehensive about this cake. Chunks of sweet potato dotted around a loaf cake, it could be gorgeous or it could be horrible. Thankfully, the loaf turned out perfectly and there is a weirdly addictive quality to it I must warn you.
Caramelizing the sweet potato is what packs the punch, the deep caramel tones bring out all the flavours embedded in the sweet potato and trust me, it’s fantastic. Enjoy!
- 250g flour
- 220g heavy cream
- 50g whole milk
- 120g + 50g sugar
- 2 large eggs
- 1 1/2 tsp baking powder
- 300g sweet potato (peeled & diced)
- Set oven to 190ºC (375ºF) and spray a loaf tin with non-stick spray
- Over medium heat caramelize the 50g sugar and sweet potato chunks together until just soft
- In another bowl, whisk the eggs before adding the 120g sugar and whisking together again
- Whisk until the batter thickens before adding the cream
- Sift over the baking powder and flour and mix until incorporated
- Add the milk and mix together
- Fold in the sweet potato and mix through the batter by hand, careful not to break up the chunks
- Pour the batter into the loaf tin and bake for 10 minutes at 190ºC (375ºF) and then 25 minutes at 170ºC (335ºF)