A press-in crust, gluten-free, a lightly ripened filling and the option of a crunchy ginger topping are just some of the reasons why you might appreciate this very simple cake.
The cover, by the way, can cover any cracks that may develop on the surface of the cake. To give the sweet potatoes an edge, you can throw them on the bottom grill of the oven while the crust cooks.
Go ahead: sweet potatoes can be cooked, peeled and chilled several days in advance. The cake can be prepared 2 days in advance; store without gasket, cover and store at room temperature.
1cupsliced almonds (skin-on)
1/2cupsweetened shredded coconut
4tablespoons(1/2 stick) unsalted butter, melted
1/4teaspoongood sea salt
2sweet and medium potatoes, skewered a couple of times with a knife and each wrapped in aluminum foil (about 18 ounces in total)
3/4cupmilk in coconut box (full of fat, shaken well)
3/4cuplight brown sugar
1/4teaspoongood sea salt
For the optional contour
Unsweetened unsweetened coconut
1/4cupcrystallized ginger, thinly sliced
For the crust: preheat the oven to 350 degrees.
Combine the almonds, the grated coconut, the melted butter and the salt in a food processor; pulsate only until it is evenly coated and incorporated; the mixture should be coarsely structured. Transfer to a 9-inch plate and press evenly on the bottom and sides to the edge of the edge. Cook (central grill) for about 12 minutes, or just until golden (watch carefully, the crust darkens further when the cake is cooking). If desired, let it cool.
For filling: increase the oven temperature to 400 degrees. Roast the wrapped potatoes (central grill) for a total of 45 minutes (about 10 minutes less if you give them an initial edge, see the note), or until they feel soft.
Reduce the oven temperature to 350 degrees.
Discard the potatoes and discard the peels. Place the sweet potato pulp in the food processor and adjust it pulses until smooth. Leave them to rest for a few minutes, then add the coconut milk, eggs, brown sugar, cinnamon, nutmeg and salt; puree until smooth. Pour into the cooled pie crust. Cook (central grill) for about 45 minutes, or until the center of the cake is just set.
While the cake cools, make the optional cover: toast the coconut tossed in a small dry pan over medium-low heat for several minutes, until lightly browned in spots, stirring the pan to avoid burns. Allow to cool, then mix with the crystallized ginger in a bowl. Use the mixture to decorate the cake.
Adapted from a recipe on MyJewishLearning.com (The Nosher).
Tested by Bonnie S. Benwick; send an email to email@example.com.
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For a version of this easy to print and scalable recipe, view it here.
The nutritional analysis is based on 10 servings.
Calories: 210; Total fat: 15 g; Saturated fat: 8 g; Cholesterol: 70 mg; Sodium: 160 mg; Carbohydrates: 15 g; Dietary fiber: 3 g; Sugars: 3 g; Protein: 5 g.