Caribbean Sweet Potato Cake


  • 2 lbs sweet potatoes
  • 1 1/4 cups sugar
  • 4 tbs unsalted butter
  • 2 cups coconut cream
  • 2 tsp cinnamon
  • pinch of kosher salt
  • 3 eggs, well beaten
  • 2 tbs dark rum, optional
  • Peel and slice the sweet potatoes and put to cook with enough cold water to cover in a large sauce pan.
  • Cooked, covered until the sweet potatoes are tender, about 20 minutes.
  • Drain thoroughly and return to the sauce pan and mash with the sugar, butter, coconut cream, salt and cinnamon.
  • Beat in the eggs , then pour into a buttered 9 inch round cake pan and bake in a 400 degree oven until a cake tester comes out clean, about 2 hours.
  • Remove from the oven and pour the rum over the cake. Optional.
  • Allow to stand about 5 minutes in the cake pan then turn out to cool.

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