Sweet Potato Cake/Pudding

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Sweet potato cake/pudding.

As a subscriber to NYT Cooking, I regularly receive recommended recipes to try.  With Thanksgiving coming up this was suggested as a substitute for pumpkin pie.  I like sweet potatoes, and this is much easier to make than a pie. It mimics Bebinca a traditional dessert from the Indian state of Goa.  This is a trial run before deciding whether to use it at Thanksgiving. 

o    Ingredients:

2    2 to 3 medium to large sweet potatoes (1 1/4 pounds total) 1/2/3 pureed potatoes

·        6 tablespoons/85 grams unsalted butter, melted, plus more for the pan

·        6 large eggs

·        1 cup/200 grams dark brown sugar

·        ¼ cup/60 milliliters maple syrup

·        1 teaspoon freshly grated nutmeg

·        ½ teaspoon ground turmeric

·        ¼ teaspoon fine sea salt

·        1 (13.5-ounce/400-milliliter) can full-fat coconut milk

1 cup/130 grams all-purpose flour

Directions:

1.  In a 400 degree oven bake the sweet potatoes until tender.  Cool and discard the skins.  Puree the flesh in a blender or food processor. Measure out 1 2/3 cups /400 grams).  Save the rest for another purpose.  Turn the oven temperature down to 350 degrees. 

2.  Line the bottom of a 9-inch round baking pan with 2-in sides with parchment paper and grease lightly with butter.   Put the pan on a baking sheet.

Puree the sweet potatoes. 

Add sugar to pureed sweet potatoes. 

3.  Add sugar to pureed potatoes and mix well.  

4.  Add all the other ingredients except the flour. 

Add all other ingredients and mix thoroughly. 

5.  Add the flour.

Mix in the flour. 

6.  Mix the flour until it is well incorporated into mixture.

Ready for the oven. 

Pour the batter into the prepared pan and bake in a 350 degree oven for 55 to 60 minutes.  The pudding should be firm to the touch in the center and light golden brown around the edges. 

7.  Let it cool completely on a wire rack,  and then cover with plastic wrap and refrigerate overnight, or at least for 6 hours.  

Cool on a wire rack. 

8.  When the pudding has set, run a sharp knife around the sides of the pan, flip the pan onto a plate lined with parchment paper and tap gently to release.  Peel the parchment off the top (actually the bottom).  Invert over another dish and remove the second sheet of parchment paper.  

Ready to serve. 

Ready to eat.  Yum!

I think I will make this for Thanksgiving this year.  It's texture is reminiscent of a cheesecake,yet it is dairy free.  And it will be a change from pumpkin pie.