zoete-aardappelcake
Sweet Potato Pound Cake with Mascarpone Frosting

Ingredients

500 gr sweet potatoes, peeled and cut into 2-inch chunks
3 eggs
150 gr sugar
50 gr brown caster sugar
150 ml sunflower oil
180 gr self-raising flour
pinch of salt
1 tsp cinnamon
1 tl mixed spice
1 tsp vanilla extract
100 gr chopped walnuts

Frosting
75 gr butter (room temperature)
100 gr mascarpone (room temperature)
50 gr powdered sugar

Surprise! Sweet potato makes a great cake. This cake will be a resounding success on every occasion!

Preparation

  • 1
    Preheat the oven to 700C.
  • 2
    Peel the sweet potatoes and cut them into large chunks. Set a steamer basket* in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, approx. 15 minutes. Mash the potatoes with a fork and set aside.
  • 3
    Mix the eggs with the sugar. Pour in the oil and stir well. Fold the mashed sweet potatoes into the batter.
  • 4
    Sift the dry ingredients and add bit by bit to the batter. Beat until you get a well blended batter. Stir in the chopped walnuts with a spoon.
  • 5
    Pour batter, evenly into a greased loaf pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Flip the cake over onto a wire rack and cool completely.
  • 6
    Combine butter, mascarpone and powdered sugar for the frosting. Wisk together until well blended.
  • 7
    Cut the cake lenghtwise in half. Now divide the frosting evenly over the bottom half, with a spoon or knife. Put the top half back on.
  • 8
    Bon appetite!
  • 9
    *If you don’t have a steaming basket: you can steam sweet potatoes in the microwave. Puncture the unpeeled sweet potatoes a few time with a fork. Place the potatoes in the microwave and cook on high for 5-7 minutes. Ready when soft. Cut the potatoes and scoop out the flesh.
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