A dense, warmly spiced cake made from mashed sweet potato, coconut, vanilla, and cinnamon, a treasured Seychellois dessert with African roots.
Ingredients
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500g sweet potato, peeled and cubed
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100g grated coconut
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150g sugar
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50g butter, melted
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2 eggs
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1 tsp vanilla extract
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1 tsp cinnamon
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1 tsp nutmeg
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100ml coconut milk
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Pinch of salt
Instructions
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1
Boil sweet potato until very tender, about twenty minutes. Drain and mash until smooth.
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2
Mix mashed sweet potato with sugar, melted butter, eggs, and vanilla.
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3
Add grated coconut, coconut milk, cinnamon, nutmeg, and salt. Stir until well combined.
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4
Pour into a greased baking tin and smooth the top.
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5
Bake at 170C for forty minutes until firm and golden on top.
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6
Cool in the tin before slicing. Serve at room temperature.
Did You Know?
Gâteau patate is traditionally made for All Saints Day in the Seychelles, when families visit cemeteries and share food in remembrance.