Today we will prepare a very interesting recipe with American potatoes (known as sweet potatoes). Erroneously, many of us think that American potatoes are a variety of common potatoes: in reality, they are tuberized roots that are distinguished by the high content of simple carbohydrates (sugars). Today, therefore, we will use this characteristic to prepare a cake. delicious!
Video of the Recipe
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Identity Card of the Recipe
- 161 KCal Calories per serving
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Ingrediants
- 700 g (4 medium) of sweet potatoes
- 1 pinch of salt
- 1 sachet of baking powder
- 60 ml of corn oil
- 150 g of white flour of type 00
- 200 ml of milk
- 200 g of apples
- Untreated lemon juice and zest
- 120 g of eggs
- 120 g of sultanas
- 50 g of sugar
Materials Needed
- Casserole
- Bowl
- Potato masher
- Knife
- Vegetable slicer (optional)
- Scale weighs food
- Hinged pan with a diameter of 24 cm
Preparation
- Rinse the sweet potatoes (yellow or red) in running water, brushing them thoroughly to remove all traces of soil.
- Bring a saucepan with plenty of water to a boil, then add the sweet potatoes (with the peel) and cook for about 30 minutes, until soft.
The advice ok
The cooking times of sweet potatoes depend on their size: the larger the potatoes, the longer they take to cook.
For homogeneous cooking, it is advisable to prefer sweet potatoes of similar size.
To understand when they are cooked, simply insert a stick into the heart of the sweet potato.- Drain the sweet potatoes from the cooking water, cut them into pieces and purée them with a potato masher. To facilitate the procedure, you can rub the sweet potatoes with a knife to remove the skin.
- Combine the sweet potato puree in a bowl and flavor with lemon juice and zest. Add a pinch of salt.
- Soak the sultanas in lukewarm water to make them soft.
- Peel an apple, cut it into thin slices (you can use a mandolin) and add it to the mashed potatoes.
- At this point, add the sugar, the eggs, the milk and the seed oil. Now add the raisins squeezed by the soaking water. Mix the ingredients and slowly add the white flour and the yeast slowly and little by little.
- Preheat the oven to 180 ° C.
- Line a 24 cm diameter springform pan with parchment paper. Pour the mixture into the pan and level.
- Bake the cake at 180 ° C for 60 minutes: at the end of cooking, the inside should appear very creamy (not dry).
- Remove from the oven, allow to cool or cool and serve. Sweet potato pie is delicious when accompanied by a delicate custard!
Alice's comment - PersonalCooker
This cake was a very pleasant surprise for my taste. I tasted a freshly baked slice: it was so creamy it seemed to be stuffed with custard. When cold, however, the cake is a little more compact, but equally soft. I highly recommend it because it tastes very different from the classic cakes!Nutritional values and Health Comment on the recipe
The American Potato Cake is a sweet not too caloric, with an energy prevalence borne by sugars, followed by lipids and finally by proteins. The most numerous fatty acids are unsaturated, cholesterol seems moderate and fibers are well present.
Sweet Potato Cake is a food however not recommended in case of type 2 diabetes mellitus and hypertriglyceridemia. It should be consumed in moderation in overweight conditions and should be avoided in conditions of celiac disease and severe gluten intolerance.
The average portion corresponds to about 50g (80kcal).
