Description
Sweet Potato Tres Leches is a rich twist on the classic Latin American dessert, featuring mashed sweet potatoes blended into a soft, milk-soaked cake topped with whipped cream and cinnamon.
Ingredients
- 1 cup sweet potatoes, cooked and mashed
- 3 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 cup whole milk
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream (for topping)
- 2 tbsp powdered sugar (optional, for topping)
- 1/4 tsp ground cinnamon (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, mix mashed sweet potatoes, eggs, sugar, and vanilla until smooth.
- Sift in the flour and baking powder, stirring until fully incorporated.
- Pour the batter into the baking dish and bake for 30–35 minutes or until a toothpick comes out clean.
- Let the cake cool slightly, then poke holes all over the top with a fork.
- In a bowl, combine whole milk, evaporated milk, and sweetened condensed milk, then slowly pour over the cake to soak.
- Refrigerate for at least 2 hours or overnight.
- Before serving, top with whipped cream and sprinkle with cinnamon.
- Serve chilled for best texture and flavor.
Notes
- Add chopped pecans or walnuts for crunch.
- Use low-fat milk and less condensed milk for a lighter version.
- Add nutmeg for extra warmth and spice.
- Best served cold but can be lightly warmed in the microwave if desired.
- Store covered in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
