Of which 9 g sugars and 8.6 g saturated fat.
No-added-sugar version: 195 kcal and 2 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin A (sweet potato) · Fiber (sweet potato) · Complete protein (egg)
Allergens egg
Sweet potato coconut cake
Sweet potato purée keeping a sweet coconut batter moist.
Ingredients
- 245 g (8½ oz) sweet potato, cooked and puréed
- 158 g (5½ oz) rice flour
- 80 g (2¾ oz) unsweetened shredded coconut
- 70 g (2½ oz) sugar — no added sugar: 100 g erythritol
- 1 tbsp baking powder (14 g)
- 3 eggs (150 g / 5½ oz)
- 120 ml (½ cup) coconut milk
- 3 tbsp coconut oil (41 g / 1½ oz)
- coconut oil, for greasing
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease a cake pan. Use sweet potato that's already cooked and mashed into a purée — you can cook it the day before.
- In a bowl, mix the sweet potato purée, eggs, coconut milk and oil.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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