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Sweet Potato Sticky Toffee Pudding

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4.3 from 48 reviews

Sweet Potato Sticky Toffee Pudding is a luscious and cozy dessert blending earthy sweet potato with classic sticky toffee flavor. This warm pudding cake is soaked in a rich sweet potato sticky toffee sauce and served with vanilla ice cream, making it perfect for autumn and winter gatherings.

Ingredients

Scale

Sweet Potato Pudding Cake:

  • 1/4 cup salted butter, melted
  • 1 cup pitted, chopped dates
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup boiling water
  • 2 cups sweet potato puree (see homemade version in notes)
  • 1 cup dark brown sugar
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 2 cups all-purpose flour

Sweet Potato Sticky Toffee Sauce:

  • 1/2 cup dark brown sugar
  • 6 tbsp sweet potato puree
  • 1/4 cup heavy cream
  • 1/2 cup salted butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract

Instructions

  1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan with butter, then line it with parchment paper to ensure easy removal of the cake.
  2. Make the Sweet Potato Pudding Cake: In a medium bowl, combine the chopped dates, melted butter, baking soda, and baking powder. Pour boiling water over the mixture, stir well, and let it sit for 10 minutes until the dates soften. Then, transfer this mixture to a blender and blend into a smooth paste.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the date paste, sweet potato puree, brown sugar, cinnamon, and salt until fully incorporated.
  4. Add Dry Ingredients: Gradually add the all-purpose flour into the wet ingredients and mix just until combined, avoiding overmixing. Pour the batter into the prepared baking pan, spreading it evenly.
  5. Bake the Cake: Bake at 350°F for 40-45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Remove the cake from the oven and let it cool on a wire rack.
  6. Prepare the Sweet Potato Sticky Toffee Sauce: In a medium saucepan over medium heat, combine the brown sugar, sweet potato puree, heavy cream, salted butter, and maple syrup. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally. Remove from heat and whisk in the vanilla extract.
  7. Assemble and Serve: Use a skewer or fork to poke holes all over the surface of the warm cake. Pour two-thirds of the prepared toffee sauce over the cake, allowing it to soak in. Cut into 16 portions and serve warm with a scoop of vanilla ice cream and the remaining toffee sauce drizzled on top.

Notes

  • For homemade sweet potato puree: Peel and slice 3 medium sweet potatoes into 1/2 inch thick coins. Boil in salted water for 12-15 minutes until tender. Transfer to an ice bath to cool, then blend until smooth. Store leftover puree in an airtight container in the fridge for up to 1 week.
  • You can substitute dark brown sugar with light brown sugar, but dark brown gives a richer toffee flavor.
  • Poking holes in the cake before pouring the sauce helps the pudding absorb more delicious toffee flavor.
  • For a dairy-free variation, use vegan butter and coconut cream instead of butter and heavy cream.

Find it online: https://yumfoodusa.com/sweet-potato-sticky-toffee-pudding/