Sweet Potato Batatada
1 hour 30 minutes
serves: 12-16 people
This dessert has the best name! Batatada! It is so much fun to say, and it is a delicious and moist cake that can be made almost a week in advance. It keeps so well! The sweet potato and coconut give the cake a lot of nuance and moisture, and 12 egg whites lighten the cake and prevent it from feeling dense light you might expect from a vegetable based cake (this is no carrot cake….no offence to carrot cakes, which I also love!) It can be presented as is, but I wanted to elevate my Batatada with a red berry sauce. Simply take some fresh berries and cook for 10 minutes with a bit of lemon and as much sugar as you like.
I originally created this recipe for our Macao Dinner last year (find all of our Mecanese recipes in Chez Nous: Communal Dinners)! I brought the recipe back for the book launch of my first cookbook Chez Nous: Communal Dinners this past Saturday.
Generally, we serve sit-down dinners, but for this reception, I wanted to feature recipes from the book that could be made in advance and served buffet style so I did not have to worry about anything being too cold or losing its texture throughout the event. I focused on appetizers and desserts. I served five different appetizers from the book including Baba Ganoush, Cilantro Chutney, Hummus, with Buttered Naan as well as Sardele in Saor Crostini and Fresh Mozzarella Pesto Crostini. Our desserts included a beautiful Tiramisu from our Venice Chapter, a Sweet Potato Batatada from our Macao Chapter, A Sweet Cheese Martabak from Jerusalem, and a Victoria Sandwich Cake from the High Tea Guide.
I will be posting the rest of these recipes later in the week, so stay tuned for more!
- 2 pounds (900 g) sweet potato
boiled and pureed
- 32 tablespoons unsalted butter
- 2 cups (400 g) sugar + 2 tablespoon
- 5 cups (450 g) coconut powder
- 2/3 cup (160 mL) coconut milk
- 1 1/2 cup (180 g) cake flour
- 1 1/2 teaspoon salt
- 2 tablespoons ground coriander
- 12 eggs. separated
- confectioners sugar
- 2 cups (100 g) red berries
- 1/2 cup (100 g) or so sugar
- juice of 1/2 lemon
- Preheat oven to 375°F (190°C). Line large pan with some butter and 2 tablespoons sugar.
- Combine coconut milk and powder. Separately, mix flour, baking powder, salt and coriander.
- Whip egg whites until firm peaks form. Separately, cream butter and sugar together. Add egg yolks one at a time. Add flour mixture.Add sweet potato and the coconut mixture. Very carefully, fold in egg whites.
- Pour into pan and bake for 75 minutes or so. Cool. Dust with confectioners sugar.