Name: Sweet potato pudding cake
Prep time: 25 minutes
Cook time: 2 hours 15 minutes
Yield: 8
Ingredients: 900g sweet potatoes, peeled and chopped; 25g butter; 100g soft dark-brown sugar; grated zest and juice 1 lime; 4 eggs; 4 tbsp skimmed milk; half tsp ground cinnamon; half tsp ground nutmeg; 2 tsp baking powder; 75g raisins

This is a delicious recipe that's great served as a dessert, maybe with a little yogurt or custard.

Serves

Prep

25 minutes

Cook

2 hours 15 minutes

Nutritional Information:

Each 176g serving contains (excludes serving suggestion)

KCal: 249
Carbs: 41.8g
Fibre: 3.8g
Protein: 5.7g
Fat: 5.7g
(Medium)
Saturates: 2.5g
(Low)
Sugars: 24.7g
(Medium)
Salt: 0.61g
(Medium)

What makes a healthy, balanced diet?

Ingredients

900g sweet potatoes, peeled and chopped
25g butter
100g soft dark-brown sugar
grated zest and juice 1 lime
4 eggs
4 tbsp skimmed milk
half tsp ground cinnamon
half tsp ground nutmeg
2 tsp baking powder
75g raisins

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Method

Step 1

Preheat the oven to 180ºC/gas 4. Place the sweet potatoes in a large pan, cover with water and cook for 20–25 minutes, until tender. Drain and mash well, cool a little then stir through the butter, sugar and lime zest and juice.

Step 2

In a separate dish, beat together the remaining ingredients, and stir into the sweet potato mixture.

Step 3

Grease and line a 900g (18cm x 8cm deep) loaf tin. Turn mixture into the tin and bake for approx 1½–1¾ hours until firm.

Step 4

Check the firmness by inserting a skewer – it should come out clean when the dish is cooked.

Recipe tips

You could also put the mixture into individual ramekins/dishes and bake for around 45 mins.
Keeps in the fridge for up to 5 days. Warm up a slice and serve with reduced-fat crème fraiche or yogurt.
If you don't want to use rum, use 3 tbsp lemon juice instead.

Sweet potato pudding cake

Nutritional Information:

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

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