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Welcome to My Hungry Boys where I share what I love to cook for my husband and our four sons.   I've made a lot of food over the years and I've learned a lot in the process. 

High Altitude Sweet Potato Lime Snack Cake

High Altitude Sweet Potato Lime Snack Cake

Adapted from a recipe by Erika Bruce of Milk Street Cafe, who adapted it from a traditional Macanese dessert called Batatada, this flavorful cake excels at any time of day. The sweet potato and ground coconut flakes add moisture, richness, and incredible flavor, while the lime juice’s tartness balances it out. Honestly, I could eat it for breakfast and as an afternoon snack, and still not get enough of it.

Erika Bruce’s version calls for a microwaved and chopped sweet potato, but I personally prefer baking a large sweet potato and scraping out the flesh. This results in a softer sweet potato, which not only makes it easier to puree and combine with the other ingredients, but also adds more moisture to the cake.

The Milk Street recipe calls for a food processor to combine all of the ingredients. Many food processors, however, can’t handle such a high amount of liquid without leaking, so I instead prefer to combine the processed ingredients in a large bowl. If you don’t have a food processor, use a blender to grind the coconut, and a potato masher to mash the sweet potato flesh.

Finally, one quick note about the coconut: the easiest way to measure coconut oil is by weight. If you don’t have a scale, I recommend melting the coconut oil and then measuring out ⅓ cup. Also, unrefined/virgin coconut oil is preferable to the refined version because the prominent coconut taste is more desirable for this particular recipe, but either type works.

High Altitude Sweet Potato Lime Snack Cake

Makes one 9” square snack cake—scroll down for a larger 9”x13” rectangle version

Adapted from an Erika Bruce Milk Street Cafe recipe

  • 1 large sweet potato (~14-15 ounce), baked until soft

  • ½ cup less 1 tablespoon finely shredded unsweetened coconut—1.3 ounces

  • 1 cup + 2 tablespoons all-purpose flour—4.8 ounces—see note on accurately measuring flour here

  • 1½ teaspoons ground ginger

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • ¾ teaspoon kosher salt

  • ½ cup dark brown sugar, packed—3.8 ounces

  • ½ tablespoon lime zest

  • 2 large eggs

  • ⅓ cup unrefined coconut oil, melted and cooled slightly—2.3 ounces—plus more for greasing pan

  • ½ cup whole milk —4 ounces

  • 1½ tablespoons fresh squeezed lime juice—¾ ounce

  • 2 teaspoons vanilla extract

Lime Glaze:

  • 1½ tablespoons fresh squeezed lime juice—¾ ounce

  • ½ cup confectioners sugar—2 ounces

Preheat oven to 350°F. Grease a 9” square pan with coconut oil.

Scoop out the soft flesh from the baked sweet potato and reserve 1 cup of the mashed mixture (~8.3 ounces).

Add the shredded coconut (unsweetened!), flour, ginger, baking powder, baking soda and salt to a food processor, and process until the coconut is finely ground (~2 minutes). Transfer puree to a small bowl. Add the lime zest and the brown sugar to the processor and whirl it just long enough to infuse the brown sugar with the lime zest. Add the sweet potato flesh and process until smooth, scraping down the sides as needed.

In a large bowl, whisk together the eggs. Add the milk and the aforementioned puree, then stir with a rubber spatula until combined. Stir in the lime juice, coconut oil, and vanilla. When combined stir in the dry ingredients. Scrape the mixture (it will be thick) into the prepared pan and spread the top flat. Bake 30-35 minutes in a 350°F oven until it passes the toothpick test (~190°F-200°F). While the cake bakes, prepare the glaze by whisking together the lime juice and confectioners sugar (don’t worry if it’s a little lumpy; the hot cake will melt the lumps). Spread the glaze evenly over the cake as soon as it comes out of the oven.

High Altitude Sweet Potato Lime Snack Cake

Makes one 9”x13” rectangle snack cake

Adapted from an Erika Bruce Milk Street Cafe recipe

  • ~1 pound 6 ounces sweet potatoes, baked until soft

  • ⅔ cup finely shredded unsweetened coconut—2 ounces

  • 1 ⅔ cups all-purpose flour—7.1 ounces—see note on accurately measuring flour here

  • 2 teaspoons ground ginger

  • 1½ teaspoons baking powder

  • ⅓ teaspoon baking soda

  • 1 teaspoon kosher salt

  • ¾ cup dark brown sugar, packed—5.7 ounces

  • ¾ tablespoon lime zest

  • 3 large eggs

  • ½ cup unrefined coconut oil, melted and cooled slightly—3.5 ounces—plus more for greasing pan

  • ¾ cup whole milk—6 ounces

  • 2¼ tablespoons fresh squeezed lime juice—1.1 ounces

  • 1 tablespoon vanilla extract

Lime Glaze:

  • 2¼ tablespoons fresh squeezed lime juice—1.1 ounces

  • ¾ cup confectioners sugar—3 ounces

Preheat oven to 350°F. Grease a 9”x13” rectangular pan with coconut oil.

Scoop out the soft flesh from the baked sweet potatoes and reserve 1½ cups of the mashed mixture (~12.5 ounces).

Add the shredded coconut (unsweetened!), flour, ginger, baking powder, baking soda and salt to a food processor, and process until the coconut is finely ground (~2 minutes). Transfer puree to a small bowl. Add the lime zest and the brown sugar to the processor and whirl it just long enough to infuse the brown sugar with the lime zest. Add the sweet potato flesh and process until smooth, scraping down the sides as needed.

In a large bowl, whisk together the eggs. Add the milk and the aforementioned puree, then stir with a rubber spatula until combined. Stir in the lime juice, coconut oil, and vanilla. When combined stir in the dry ingredients. Scrape the mixture (it will be thick) into the prepared pan and spread the top flat. Bake 35-40 minutes in a 350°F oven until it passes the toothpick test (~190°F-200°F). While the cake bakes, prepare the glaze by whisking together the lime juice and confectioners sugar (don’t worry if it’s a little lumpy; the hot cake will melt the lumps). Spread the glaze evenly over the cake as soon as it comes out of the oven.

High Altitude Baking

High Altitude Baking

High Altitude Vanilla Cake

High Altitude Vanilla Cake