Caramelized Sweet Potato Skillet Cake Recipe
Caramelized Sweet Potato Skillet Cake Recipe—a delightful dessert featuring tender sweet potatoes caramelized to perfection and baked into a soft, golden cake. This easy, homemade skillet recipe is perfect for cozy gatherings, afternoon tea, or a warm, sweet treat any time of the day.
Caramelized Sweet Potato Skillet Cake Recipe—a delightful fusion of soft, fluffy cake and golden, caramelized sweet potatoes. This rustic treat combines the natural sweetness of tender sweet potatoes with a rich, buttery batter, lightly crisped in a skillet for the perfect golden crust. The caramelized layer adds a beautiful depth of flavor, balancing the earthiness of whole meal flour with hints of sugar and creamy milk. Ideal for cozy mornings, afternoon tea, or as a heartwarming dessert, this cake brings homestyle comfort with every bite.
Ingredients
- 2 sweet potatoes (150 grams total)
- 2 eggs
- 50 grams sugar
- 1 gram salt
- 30 grams rice bran oil (or substitute with butter or cooking oil)
- 135 grams whole meal flour
- 4 grams baking powder
- 120 ml milk
Nutritional Information
- Calories: 210
- Protein: 5g
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Sugar: 10g
- Fiber: 3g
- Sodium: 120mg
- Cholesterol: 50mg
Directions
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Cut one sweet potato in half and divide it into two pieces. Boil 150 grams of sweet potato until tender. Dice the remaining sweet potato into small pieces. Peel all the sweet potatoes and place them in a bowl. Mash the boiled sweet potato thoroughly using a slotted spoon until smooth.
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In a mixing bowl, crack the eggs and whisk them together with the sugar and salt until combined. Add the rice bran oil (or substitute) and mix well. Sift the whole meal flour and baking powder into the bowl, mixing until smooth. Add the mashed sweet potato and milk, stirring to ensure the batter is smooth and has a consistent texture. Adjust the milk if needed to achieve the right consistency.
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Lightly grease a pan with rice bran oil and sprinkle a small amount of sugar. Arrange the diced sweet potato pieces evenly in the pan, ensuring they are coated with the sugar. Pour the batter over the arranged sweet potatoes and spread it evenly. Cover the pan with a lid and cook over low heat for 15 minutes. After 15 minutes, remove the lid, carefully flip the pie, and reshape if necessary. Cook uncovered for another 10 minutes on low heat until fully cooked and golden.
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