Description
A unique twist on the classic tres leches cake, combining sweet potatoes, three types of milk, and dark rum for a moist and flavorful dessert.
Ingredients
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/4 cup dark rum
- Whipped cream (for topping)
- Ground cinnamon (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a bowl, mix the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat together the sugar, vegetable oil, and eggs until light and fluffy. Stir in the vanilla extract and mashed sweet potatoes.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until everything is well combined.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
- While the cake is baking, mix the sweetened condensed milk, evaporated milk, and dark rum in a bowl.
- Once the cake is done, let it cool for about 10 minutes, then poke holes all over the top with a fork.
- Slowly pour the milk mixture over the warm cake, allowing it to soak in. Let it cool completely.
- Before serving, top with whipped cream and a sprinkle of ground cinnamon. Enjoy!
Notes
For best flavor, allow the cake to soak in the milk mixture for a few hours or overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American