Sweet Potato Tea Cake. Puréed, boiled sweet potatoes give the cake its earthy sweetness and rich orange color, but we also tested the recipe with canned pumpkin purée, which can Had a fun experience with this cake: since I substituted the sweet potato with purple yam, the batter turned a funky grey color after adding the. Meanwhile, make the meringue: In a stand mixer fitted with the whisk attachment. Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women An outstanding low-fat sweet potato cake.

The roasted, puréed sweet potato is a nice change from pumpkin, the subtle difference in flavor not overpowered by spice. Purple Sweet Potato and Cranberry Tea Cakes. Meet the perfect sweet to have with your cup of tea. You can have Sweet Potato Tea Cake using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Sweet Potato Tea Cake

You need 1 cup of flour.
It's 1 of sweet cooked and pureed.
You need of Sugar as per taste.
It's 2 of eggs.
Prepare 1/4 of th tsp vanilla bean extract.
It's Pinch of baking powder.
It's 100 gms of butter.
It's 1 tbsp of yogurt (optional).

Take a bowl, add sugar, butter and mix it, then add egg and keep mixing it. "Potato" cakes are done! Perhaps, it is impossible to find a person who is indifferent about "Potato" tea cakes. Tomato and sweet pepper cream soup. This sweet potato cake is inspired by the bakery's pumpkin tea cake, and it has all flavors of fall, as well as a cooked meringue that looks striking on top and adds a welcomed layer of texture on the final dessert.

Sweet Potato Tea Cake step by step

Place all wet ingredients in a blender and blend along with sugar,.
Now add flour and baking powder and blist a few times until amalgamated.
Set a side, prepare baking tray by coating with butter, pour the mixture into baking tray.
Place in a pre heated oven at 180 degrees and bake for 30 minutes or until done.
Alternatively bake in the air fryer for 15 minutes, let it rest for 10 minutes before serving.
Enjoy!!!!.

You could use canned or freshly cooked pumpkin instead of pureed sweet potato, but either. I had sweet potatoes and coconut milk left over from last week's canela buns, and decided to use coconut oil rather than butter in the batter. This tea cake works any time of day; breakfast, lunch, or, well, tea time. Enjoy plain, or with a smear of cream cheese, creme fraiche or greek yogurt. These Sweet Potato Cakes are soft on the inside, super crispy on the outside and truly appealing to kids and adults alike.