Bebinca de Batata




  1. Preheat oven to 400°F
  2. Rinse sweet potatoes, pat dry, and poke several holes in them with a fork to allow steam to escape
  3. Roast sweet potatoes until completely tender **(~45 minutes)**
  4. Peel cooked sweet potatoes, discarding skin, and puree the flesh in a food processor
  5. Measure out 400 grams **(1.66 cups)** for use in remainder of recipe
  6. Reduce oven temperature to 350°F
  7. Line the bottom of a 9 inch round baking pan with 2 inch sides with parchment paper and grease lightly with butter
  8. In a large bowl, whisk together the cooled roasted sweet potato puree, eggs, jaggery, maple syrup, 6 tablespoons butter, nutmeg, tumeric, and salt until smooth
  9. Add coconut milk and flour, whisking until the mixture is smooth, with no visible streaks of flour
  10. Pour the batter into the prepared cake pan, and put into preheated oven
  11. Bake for 55 - 60 minutes, rotating halfway through
  12. The bebinca should be firm to the touch in the center, and light golden brown around the edges when done
  13. Remove from the oven and cool completely
  14. Refrigerate overnight to set
  15. Once set, run a sharp knife around the sides of the pan, flip and tap to release, then invert (making the bebinca right side up again) onto a serving dish
  16. To serve, with a sharp serrated knife, cut the chilled bebinca into wedges


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