Description
A delightful dessert that combines the creamy texture of sweet potatoes with a traditional tres leches soak, creating a melt-in-your-mouth experience.
Ingredients
- 🍠 Sweet Potatoes: 2 medium, peeled and cubed
- 🥛 Evaporated Milk: 1 cup
- 🥫 Condensed Milk: 1 cup
- 🥥 Coconut Milk: 1 cup
- 🥃 Dark Rum: 1/4 cup
- 🥚 Eggs: 3 large
- 🍬 Sugar: 1/2 cup
- 🍦 Vanilla Extract: 1 teaspoon
- 🌿 Ground Cinnamon: 1 teaspoon (plus extra for garnish)
- 🍦 Whipped Cream: for topping
Instructions
- Prepare the sweet potatoes by boiling them in a large pot of water for 15-20 minutes until tender.
- Mash the sweet potatoes into a smooth puree and set aside.
- In a mixing bowl, whisk together eggs, sugar, evaporated milk, condensed milk, coconut milk, dark rum, vanilla extract, and ground cinnamon.
- Fold the mashed sweet potatoes into the wet mixture until fully incorporated.
- Pour the mixture into a greased 9×13 inch baking dish and bake at 350°F (175°C) for 30-35 minutes.
- Prepare the tres leches mixture by combining the remaining evaporated milk, condensed milk, and coconut milk in a separate bowl.
- Once the cake is baked, poke holes in it and pour the tres leches mixture over the top.
- Let the cake soak for at least 1 hour at room temperature or refrigerate for a few hours.
- Whip the cream until soft peaks form and add a touch of sugar.
- Spread the whipped cream over the soaked cake and garnish with cinnamon and sweet potato shavings if desired.
Notes
- Choose firm, blemish-free sweet potatoes for the best results.
- Allow the cake to soak for at least an hour for optimal flavor.
- Adjust the sweetness to your preference by reducing sugar if desired.
- Experiment with flavors by adding extracts like orange or almond.
- Serve chilled for the best flavor experience.
- Garnish with fresh fruit or chocolate for added flair.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: sweet potato, tres leches, dessert, baking, Latin American