If you love sweet potatoes, you cannot miss this recipe. It’s so tender, warmly spiced, and loaded with full of flavor. You can try this in your holiday season and I’m sure everyone is going to love this one.
Course Dessert
Cuisine American
Keyword American Food
Prep Time 1 hourhour30 minutesminutes
Cook Time 10 minutesminutes
Servings 5
Calories 206kcal
Equipment
Oven
Bowl
Serving Platter
Ingredients
1poundof sweet potatoes
2tbspof liquid cream
4eggs
1 ½cupsof g caster sugar
1/2teaspoons ground cinnamon
1teaspoonvanilla powder
1cupof potato starch
To grease the mould:
1knob of butter
Instructions
Turn on the oven at 420°F
Wash the sweet potatoes and wrap them in aluminum foil. Slide them into the oven and cook for about 1 hour, until the vegetables are soft under finger pressure.
Lower the oven heat to 360°F. Butter a spring form baking pan.
Peel the sweet potatoes, let them cool then put them in the bowl of a food processor. Add the cream, eggs, sugar, cinnamon, and vanilla, and mix for 2 minutes. Add the cornstarch and mix for another 1 minute.
Pour the mixture into the mold and slide it into the oven. Cook for about 30 minutes, then lower to 350°F and cook for another 20 minutes. Leave to cool for 15 minutes.
Invert the cake onto a serving platter and serve warm.
Serve and enjoy your dish!
Notes
NUTRITIONAL FACTSCalories 206g / Fats 9g / Cholesterol 32mg / Total Carbohydrate 30g / Protein 2.6g