A dense, fragrant dessert cake made from mashed sweet potato, coconut, vanilla, and warming spices, traditionally baked until deeply caramelized.
Ingredients
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1kg sweet potatoes, peeled and cubed
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200g sugar
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100g butter, melted
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100g desiccated coconut
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3 eggs, beaten
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1 tsp vanilla extract
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1 tsp ground cinnamon
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1 tsp ground nutmeg
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100ml coconut milk
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Pinch of salt
Instructions
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1
Boil sweet potato cubes until very tender, about twenty minutes. Drain well and mash until completely smooth.
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2
Mix mashed sweet potato with sugar, melted butter, coconut, eggs, vanilla, cinnamon, nutmeg, coconut milk, and salt.
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3
Pour the mixture into a greased baking tin and smooth the top with a spatula.
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4
Bake at 180C for forty-five minutes until the top is deeply caramelized and a skewer comes out clean.
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5
Let cool completely in the tin before slicing. The cake firms up as it cools and is best served at room temperature.
Did You Know?
Gateau patate is often sold at Mauritian markets wrapped in banana leaves, giving it an extra layer of tropical aroma.