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Chocolate & sweet potato loaf cake
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250g sweet potato, peeled and cut into small chunks
200g Waitrose Continental Plain Chocolate, chopped
150g slightly salted butter, softened, plus extra for greasing
150g light brown muscovado sugar
2 medium Waitrose British Blacktail Free Range Eggs
175g self-raising flour
½ tsp baking powder
100g milk chocolate, chopped
2 tbsp golden syrup
1. Cook the sweet potato in a medium saucepan of boiling water for 12–15 minutes until just tender. Drain thoroughly, return to the pan and mash until smooth. Stir in 100g of the plain chocolate and leave until melted. Grease a 1-litre loaf tin and line the base and long sides with a strip of baking parchment.
2. Preheat the oven to 160°C, gas mark 3. Put 125g of the butter, the sugar, eggs, flour and baking powder in a bowl and beat well with a whisk until smooth. Stir in the sweet potato mixture and 75g of the milk chocolate. Turn into the tin and level the surface.
3. Bake for about 50–60 minutes or until risen and firm to the touch. A skewer inserted into the centre should come out clean. Transfer to a wire rack to cool.
4. Melt the remaining plain chocolate in the microwave or in a bowl over a pan of simmering water. Stir in the rest of the butter and the golden syrup. Once thickened but not set, spread the chocolate over the top of the cake and scatter with the remaining chopped milk chocolate to decorate.
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Typical values per serving:
This recipe was first published in March 2015.