Cakes & Cupcakes
Sweet Potato Loaf with Brown Butter Maple Frosting
A moist, spiced sweet potato loaf, sandwiched with a brown butter maple frosting and topped with toasted meringue.
This post is sponsored by McCain.
How do I like my vegetables, you ask? In cake, of course! You can then imagine how excited I was when McCain approached me to team up with them to create a few exciting recipes.
I grew up eating McCain – being a family of five with a working mum meant quick freezer-to-table dinners. Whilst my mum used them in dinners, I prefer my vegetables in cake! It can sometimes be a schlep to buy vegetables on demand, peel them and prep them only to then start to bake with them.
I used McCain sweet potato chunks to create this sweet potato cake with a brown butter maple frosting and my veg was prepped in under 10 minutes, in the microwave! I love the convenience of McCain. Even I love a bit of a shortcut now and then. The McCain sweet potato chunks make this cake moist, with a close crumb structure.
The recipe
Sweet Potato Loaf with Brown Butter Maple Frosting
adventureswithsugar.com/sweet-potato-loaf-with-brown-butter-maple-frosting/
Method
Method: brown butter filling
- Brown the butter: Place the butter in a pot and melt on medium heat. Continue to melt until the butter begins to turn brown and gives off a nutty aroma.
- Chill until spreadable: Remove from the heat and let it set in the fridge, until a spreadable consistency.
- Cream with the cream cheese and sugar: Cream the butter, cream cheese and brown sugar together until the sugar has dissolved.
- Add the maple syrup: Add in the maple syrup and continue to beat until you have a spreadable consistency.
Method: sweet potato loaf
- Preheat the oven and prepare the tin: Preheat the oven to 180˚ Celsius. Grease and line a 900g loaf tin.
- Cook and mash the sweet potato: Prepare the McCain frozen sweet potato chunks, in the microwave, as per the package instructions. Mash the sweet potatoes and set them aside to cool.
- Sour the milk: Add the two teaspoons of vinegar to the milk and set aside for 10 minutes.
- Cream the butter, oil and sugars: Cream the butter, oil, muscovado sugar, caster sugar and vanilla essence together until pale and fluffy.
- Add the eggs: Add in the eggs, one at a time, until fully incorporated.
- Add the sweet potato: Add in the mashed sweet potato and beat until just incorporated.
- Sift the dry ingredients: Sift the cake flour, rye flour, bicarbonate of soda, all the spices and salt.
- Add the dry ingredients and milk: Add in the dry ingredients to the creamed butter mixture, alternating with the milk mixture.
- Stir in the nuts and fruit: Finally stir in the pecans, raisins and sultanas.
- Bake: Bake for 50 – 60 minutes, or until a skewer inserted comes out clean.
Method: meringue topping
- Combine the egg whites and sugar: Place the egg whites, sugar and salt in a heatproof bowl.
- Boil the water: Place a medium pot on the stove, over which the bowl can sit and fill it with water. Bring the water up to a boil.
- Dissolve the sugar: Place the bowl over the water, whilst not allowing the bottom to touch the water. Stir with a whisk until the mixture has heated up and the sugar has dissolved. If you take a bit of the mixture between your fingers, you should not feel the sugar granules.
- Whip the meringue: Remove from the heat and using a stand mixer with a whip attachment, or hand-held beater, beat the egg white mixture for 10 minutes until you have stiff and glossy peaks.
- Add the vanilla: Add in the vanilla essence and beat to incorporate.
- Fill, top and toast: Slice the cooled loaf in half and frost with the brown butter maple frosting. Then place the second half of the loaf on top and top with the meringue. Use a blowtorch to lightly toast the meringue.
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