Sweet Potato Tres Leches Cake

A delicious twist on the classic tres leches cake, featuring sweet potato for added flavor and moisture.

By @ericklabra

Original recipe source

Cook time: 30 minutes

Servings: 8

Ingredients

• 1.5 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• 0.5 cup whole milk
• 0.33 cup oil
• 1 teaspoon vanilla extract
• 1 cup mashed cooked sweet potato
• 1 can evaporated milk
• 1 can sweetened condensed milk
• 1 cup heavy cream
• 1 cup cold heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 0 for dusting cinnamon
• 0 for topping chopped pecans

Instructions

1. Preheat the oven to 350°F. Grease an 8x8 inch baking pan.
2. In a bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix together the eggs, whole milk, oil, vanilla extract, and mashed cooked sweet potato until smooth.
4. Combine the wet and dry ingredients. Mix just until smooth.
5. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool for 10–15 minutes, then poke holes all over the cake with a fork.
7. Whisk together the evaporated milk, sweetened condensed milk, and heavy cream. Pour this mixture evenly over the cake.
8. Chill the cake overnight in the refrigerator for best results.
9. Add cold heavy whipping cream to a bowl. Whip on medium speed until slightly thickened. Add powdered sugar and vanilla extract, and continue whipping until it forms a soft whipped cream.
10. Spread the whipped cream over the chilled tres leches cake. Dust with cinnamon and top with chopped pecans.