Peruvian sweet potato cake is a homemade loaf with a moist crumb, warm spice aroma, and gentle sweetness. It is made with cooked sweet potato, flour, eggs, butter or oil, sugar, and spices such as cinnamon and cloves. Sweet potato contributes color, flavor, and a tender texture that helps the cake stay soft for several days.
Sweet potatoes have been part of everyday Peruvian food culture since ancient times and appear in both savory dishes and desserts. This cake is commonly prepared for breakfast, packed lunches, afternoon snacks, or family gatherings, especially when leftover cooked sweet potatoes are available.
The most representative version uses yellow- or orange-fleshed sweet potato, which has a naturally sweet, creamy texture. The cake may be served plain, lightly dusted with powdered sugar, or paired with a warm beverage.
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Peruvian Sweet Potato Cake
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 12
- Category: Dessert
- Cuisine: Peruvian
Ingredients
- 500g cooked and mashed yellow sweet potato (2 cups)
- 300g all-purpose flour (2 1/2 cups)
- 200g brown sugar (1 cup)
- 150g unsalted butter, at room temperature (1/2 cup)
- 4 large eggs
- 180ml evaporated milk (1/4 cup)
- 10g baking powder (2 tsp)
- 3g baking soda (1/2 tsp)
- 4g ground cinnamon (2 tsp)
- 1g ground cloves (1/2 tsp)
- 2g salt (1/2 tsp)
- 5ml vanilla extract (1 tsp)
- 80g raisins (1/2 cup, optional)
- 50g chopped pecans (1/2 cup, optional)
- 15g butter (1 tbsp, for greasing the pan)
- 20g all-purpose flour (2 tbsp, for dusting the pan)
- 20g powdered sugar (2 tbsp, for dusting) Decorate
Preparation
- Prepare the sweet potato, and the baking pan. Cook the whole sweet potatoes in water until very soft. Let them cool slightly, peel them, and mash them until you have a smooth puree. Measure out 500 g and let it cool completely. Grease and flour a rectangular baking pan approximately 24 x 12 cm and preheat the oven to 175 °C (350 °F).
- Mix the dry ingredients, sift the flour with the baking powder, baking soda, cinnamon, cloves, and salt. Set this mixture aside to incorporate later without overmixing.
- Cream the butter and sugar, place the softened butter and brown sugar in a large bowl. Beat for 4 to 5 minutes, until you have a creamy and slightly airy mixture. Add the eggs one at a time, beating well after each addition.
- Add the sweet potato, then the cooled puree and vanilla. Mix until you have a smooth batter. Gradually pour in the evaporated milk and continue beating at low speed until combined.
- Complete the batter, by adding the dry ingredients in two or three additions, mixing with a spatula or at the lowest speed just until the flour is no longer visible. If using raisins and pecans, add them at the end and fold them in gently.
- Bake the cake, by pouring the batter into the pan and smoothing the surface. Bake for 50 to 60 minutes, until the center is firm and a toothpick inserted comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with aluminum foil for the last few minutes of baking.
- Cool and serve, let the cake rest in the pan for 15 minutes. Carefully remove it from the pan and place it on a wire rack to cool completely. Dust with powdered sugar before cutting into slices.
Chef’s Tips
- Choose a ripe yellow- or orange-fleshed sweet potato with natural sweetness.
- Cool the purée before adding it so it does not melt the butter and change the batter’s structure.
- Do not blend the sweet potato with excessive milk; overly wet purée can make the cake heavy.
- Mix the flour only until combined to preserve a soft crumb.
- Lightly coat the raisins with flour if you want to prevent them from sinking.
- Let the cake cool before slicing because the crumb continues setting as it rests.
Traditional Variations
Some home recipes replace the butter with vegetable oil, producing a moister cake with less dairy flavor. Raisins, pecans, or walnuts may also be included. These additions are common in Peruvian home baking, although they can be omitted to emphasize the sweet potato.
Some families use whole milk instead of evaporated milk or add a small amount of orange zest. Both variations preserve the cake’s identity as long as sweet potato remains the principal ingredient.
Traditional Serving Style
Serve sweet potato cake at room temperature, cut into medium slices. Present it plain or with a light dusting of powdered sugar.
It is suitable for breakfast, packed lunches, and afternoon snacks. It can also be served as a simple family dessert with coffee, milk, or herbal tea.
Recommended Pairings
- Peruvian-style brewed coffee
- Milk
- Hot chocolate
- Cinnamon or anise tea
- Fresh cheese
- Butter
- The cake may also be enjoyed on its own.
Did You Know?
Sweet potatoes have been cultivated in Peruvian territory since pre-Hispanic times and remain an important part of the country’s food culture. Their natural sweetness makes them suitable for breads, cakes, puddings, and other homemade desserts.
Sweet potato purée also holds moisture inside the batter. As a result, this cake usually remains tender longer than cakes made only with flour.
Frequently Asked Questions
Yellow- or orange-fleshed sweet potatoes are the best choice because they are creamy, naturally sweet, and visually appealing. Avoid overly fibrous or watery varieties, which can create an uneven texture or require a longer baking time.
Yes. Bake it whole at 375 °F until tender. This method concentrates its flavor and prevents it from absorbing water. Let it cool, remove the peel, and mash it before measuring the required amount.
This can happen when the purée contains excessive water, the loaf pan is too small, or the cake is removed from the oven too early. Check the center carefully and allow the cake to rest before unmolding. The crumb should be moist but not pasty.
Yes. Use 120 ml of neutral vegetable oil. The cake will be moister and remain soft longer, although it will have less of the characteristic buttery flavor.
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. Let refrigerated slices stand briefly at room temperature before serving so they soften.
