Description
A delicious and moist tres leches cake made with sweet potatoes and rum, perfect for any occasion.
Ingredients
- 2 medium sweet potatoes (about 1 pound)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/4 cup dark rum
- 1 teaspoon ground cinnamon
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Peel and cube the sweet potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and mash until smooth. Allow to cool slightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix in the mashed sweet potatoes until well combined. Gradually add the dry ingredients, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
- In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, dark rum, and ground cinnamon. Once the cake has cooled, poke holes all over the top with a fork and pour the milk mixture evenly over the cake. Allow it to soak for at least 1 hour, or preferably overnight in the refrigerator.
- For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a bowl until soft peaks form.
- Serve slices of the tres leches cake topped with a generous dollop of whipped cream.
Notes
- For a spicier flavor, add a pinch of nutmeg or ginger to the milk mixture.
- Substitute the dark rum with coconut rum for a tropical twist.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg