Step 1: Prepare the Sweet Potato
Cook the Sweet Potato: Peel and cube the sweet potato. Place it in a pot and cover with water. Bring it to a boil and cook until tender (about 15-20 minutes). You can also bake it at 400°F (200°C) for about 45 minutes until soft.
Drain and Mash: Once cooked, drain and mash the sweet potato until smooth. You can use a fork, potato masher, or food processor.
Step 2: Make the Batter
Mix Ingredients: In a mixing bowl, combine the mashed sweet potato with 1 tablespoon of sugar. Gradually add flour (starting with 1/2 cup) and mix until you get a thick, spreadable batter. The amount of flour may vary based on the sweet potato’s moisture.
Adjust Consistency: If the batter is too wet, add more flour until it holds together well.
Step 3: Bake
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Pan: Grease a mini cake pan or line it with parchment paper.
Pour and Smooth: Pour the batter into the pan and smooth the top with a spatula.
Bake: Bake for 20-25 minutes, or until a toothpick comes out clean from the center.
Step 4: Cool and Serve
Cool: Let the mini cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve: Enjoy the cake as is, or dust it with powdered sugar. It pairs beautifully with tea or coffee.
Nutritional Information (Approximate per serving, assuming 4 servings):
Calories: 120 kcal
Protein: 2g
Fat: 1g
Carbohydrates: 27g
Fiber: 2g
Sugar: 8g
Sodium: 50mg
Cooking Tips:
Sweet Potato Texture: Ensure the sweet potato is thoroughly cooked and mashed to avoid lumps in the batter.
Flour Adjustment: Start with less flour and gradually add more until the batter has the right consistency.
Flavor Add-Ins: Add a pinch of cinnamon, nutmeg, or vanilla extract for extra flavor. You could also fold in raisins, walnuts, or even chocolate chips for added texture.
Storage Tips:
Refrigerate: Store any leftover mini cake in an airtight container in the fridge for up to 3 days.
Freeze: Wrap the mini cake tightly in plastic wrap and then aluminum foil to freeze for up to 1 month. Thaw at room temperature before serving.
FAQs:
Q: Can I use a different sweetener?
Yes! You can substitute sugar with honey, maple syrup, or your preferred sweetener. If using a liquid sweetener, adjust the amount of flour accordingly.
Q: Can this recipe be made gluten-free?
Absolutely! Substitute the flour with a gluten-free flour blend.
Q: Can I add extra flavors to the batter?
Yes, feel free to enhance the cake with vanilla extract, cocoa powder, or citrus zest for a unique twist.
Conclusion:
This Sweet Potato Mini Cake is a delightful combination of natural flavors and ease of preparation. It’s a wonderfully moist cake with a mild sweetness that makes it perfect for breakfast, dessert, or a snack. The recipe requires minimal ingredients and steps, making it a great option when you want something homemade and delicious in a short amount of time. The sweet potato provides a subtle richness that balances perfectly with the light cake texture, creating a memorable treat you can easily whip up whenever you want to impress your family or friends.
Enjoy this simple yet elegant cake with a cup of tea or coffee, or just savor it on its own!