A moist cake made with sweet potatoes.

We present here four versions of Batatada, a moist cake made with sweet or ordinary potatoes.

Batatada from Noreen Sousa via Yolanda Guterres

2 lb | 900g sweet potatoes or ordinary potatoes
8 ozs | 225g butter or margarine
½ tsp yellow food colouring
14 ozs | 390g sugar
2½ oz | 70g plain flour
1¼ cups | 310ml coconut juice
2½ oz | 70g corn flour
10 (6 yolks + 4 whole) eggs
1 tsp vanilla essence

Wash potatoes and boil until done. Peel. Mash potatoes while still hot and add in the butter, mixing thoroughly.

Melt sugar with the coconut juice over medium to low fire. Cool slightly.

Mix the 4 whole eggs with the 6 egg yolks with fork until just blended, adding in the Vanilla Essence and Yellow Food colouring.

Sift part of the flour and corn flour into the mashed potatoes, alternating it with the melted sugar/coconut milk mixture. Add in the eggs, mixing well until mixture is well blended and smooth.

Pour into tinfoil lined pan, and bake in moderate oven until done (approx. 1½ hours). When cooled, chill in fridge and serve cold.

Batatada from Laura Maria Yvanovich Alves

1100g sweet potatoes
6 eggs
170g desiccated coconut
1 cup self-raising flour
1 tsp vanilla essence
400g sugar
230g butter
pinch of salt

Boil and mash the sweet potatoes.
Beat the sugar and softened butter, add the eggs and then the rest of the ingredients.
Preheat oven to 160° and bake for about 30 minutes.
When cooked, remove from oven and dust with icing sugar.

Batatada from Marie Dos Remedios Guterres, courtesy of Therese Alonço and Yvonne Husband

560g | 1¼ lb sweet potato
225g | ½ lb butter
2 cups sugar
6 eggs beaten lightly
½ pkt | 125g desiccated coconut
1 tsp salt
1 cup self-raising flour

Note: This cake can be frozen.

Pre-heat oven to 150°C (350°F)

Cook the sweet potato with the salt until soft, mash and set aside to cool.

Cream the sugar and the butter until light in colour. Slowly add the beaten eggs and the flour alternatingly to the butter mixture.

Lastly, add the mashed potato and the coconut. Continue to beat until the mixture is thoroughly mixed.

Place cake in heated oven and bake for 1 hour and 10mins without opening the door. After this period of time, open to check if the cake is cooked. If it is not cooked continue to cook until done. It should not take more than 1 hour and 30 mins in total.

Batatada from Alina Luiz

600g potatoes
100g tin of condensed milk
200g flour
250g butter
500g sugar
12 egg yolks
100g coconut cream

Cook the potatoes and mash with butter and the condensed milk.

Beat the egg yolks with the sugar and mix in the potatoes

Finally, add the flour and the coconut cream and bake.

Variation When cooked, brush the top with butter and sprinkle with roasted sesame seeds.
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