O bolo de batata-doce é um clássico da doçaria portuguesa, especialmente popular em épocas festivas como o São Martinho e o Natal. É uma receita que celebra os ingredientes simples da terra, transformando a humilde batata-doce num bolo incrivelmente húmido, denso e aromático. A canela adiciona um calor reconfortante que complementa na perfeição a doçura natural da batata, resultando numa sobremesa rústica e cheia de alma.

Ingredientes (6 Pessoas)

  • 500 gr de açúcar
  • 500 gr de farinha
  • 500 gr de batata-doce crua, descascada e ralada
  • 8 ovos
  • 1 colher de sopa de canela em pó
  • 1 colher de sopa de fermento em pó
  • açúcar em pó
  • manteiga para a forma
  • farinha para a forma

Preparação

  1. Numa tigela grande bata os ovos com o açúcar, até obter um creme esbranquiçado.
  2. Junte a farinha, a canela e o fermento.
  3. Bata muito bem.
  4. Depois da massa estar homogénea, junte a batata-doce ralada.
  5. Unte uma forma grande redonda com manteiga e polvilhe-a com farinha.
  6. Coloque a massa na forma.
  7. Leve ao forno, pré-aquecido a 170º C, durante 1 hora.
  8. Desenforme morno.
  9. Sirva polvilhado com açúcar em pó.

I know you enjoy exploring Portuguese desserts, especially those with a festive connection, so here is the English version of this wonderful sweet potato cake.

Portuguese Sweet Potato Cake

This classic Portuguese Sweet Potato Cake is a beloved traditional bake, particularly associated with autumn and winter celebrations like St. Martin’s Day and Christmas. Similar to how pumpkin is used in American baking, sweet potato provides incredible moisture and a subtle, earthy sweetness to cakes and pastries. This recipe is wonderfully simple, relying on raw, grated sweet potato which melts into the batter as it bakes, creating a dense, moist, and utterly delicious crumb.

The warm spice of cinnamon is the perfect partner for the sweet potato, making this a truly comforting cake. While this version is beautifully straightforward, many traditional variations exist. Some recipes, particularly for the smaller cakes known as Broas Castelares, incorporate almond flour, coconut, and citrus zest for added flavour and texture.

Given your interest in Portuguese holiday recipes, this cake is a perfect addition to your repertoire. For a festive touch, you could add a handful of chopped walnuts or pecans to the batter for extra texture. A light dusting of icing sugar is all it needs, but a simple lemon glaze would also complement the flavours beautifully. It’s a wonderfully rustic cake that pairs perfectly with a cup of tea or coffee.

Ingredients (Serves 6-8)

  • 500g caster sugar
  • 500g plain flour
  • 500g raw sweet potato, peeled and grated
  • 8 large eggs
  • 1 tbsp ground cinnamon
  • 1 tbsp baking powder
  • Icing sugar, for dusting
  • Butter, for greasing the tin
  • Flour, for dusting the tin

Method

  1. In a large bowl, beat the eggs with the sugar until the mixture is pale and creamy.
  2. Add the flour, cinnamon, and baking powder.
  3. Mix very well until fully combined.
  4. Once the batter is smooth, stir in the grated sweet potato.
  5. Grease a large round cake tin with butter and dust it with flour.
  6. Pour the batter into the prepared tin.
  7. Bake in a preheated oven at 170°C (150°C Fan / Gas Mark 3) for about 1 hour, or until a skewer inserted into the centre comes out clean.
  8. Allow the cake to cool in the tin for a few minutes before turning it out onto a wire rack to cool completely.
  9. Serve dusted with icing sugar.