tapioca cake

Baked Sweet Potato Cake

CategoryCooking MethodTagsDifficultyBeginner
Yields5 Servings
Yields5 Servings

A quick, simple, and easy recipe that results in a deliciously moist cake. Perfect as a tea time treat or after meal dessert, this cake is filled with all the sweetness and flavour found in sweet potatoes.


 350 g orange sweet potato (peeled and cut into chunks)
 100 g coconut milk
 50 g sugar
 60 g butter
 10 g tapioca starch
 40 g green pea starch
 1 tbsp self-rising flour
 1 egg



Blend the sweet potato until smooth, then strain to separate pulp and juice. Keep 150 g pulp and 180 g juice.


Preheat oven to 180ºC.


Place the juice, pulp, coconut milk, water, butter, egg, starches and salt into a blender, blend until combined.


Prepare a 6×6 inch baking pan with removable base, line with parchment paper.


Pour in the blended sweet potato mixture and immediately place in oven to bake for 40 minutes or until cooked.

This recipe uses Blenders

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