French Caribbean

When one thinks of the Caribbean, one thinks of color, music, and fun. This cake could be found at a carnival or on a French table for dessert. It has a delectable aroma of sweet potatoes blended with vanilla, cinnamon, and delicious dark rum. Baked in a loaf pan with a toasted-coconut crust, the cake is moist when sliced but light and full of flavor for the fall and winter months.

INGREDIENTS

Butter for preparing pan
4 medium sweet potatoes (2 pounds or 1 kg)
2 large eggs
1 cup (200 g) light brown sugar
3/4 cup (6 ounces or 75 g) butter, melted
3 tablespoons dark rum
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup (40 g) shredded unsweetened coconut

METHOD

Preheat oven to 400 degree F (200 degree C).
Butter all sides of a 9 x 5 x 3-inch (23 x 13 x 6 cm).
Bake potatoes on oven rack 45 minutes or until soft.
Peel potatoes and blend them in an electric blender or food processor until smooth.

MIND REFRESHER

As you beat the eggs, stand straight, breathe normally, and watch your breath.

Beat eggs and sugar in a medium mixing bowl until mixture is a light lemon color.
Stir in butter, rum, cinnamon, vanilla extract, and blended potatoes; mix well.
Pour batter into buttered loaf pan.
Bake, uncovered, 50 minutes; remove, cover top with coconut and bake 10 minutes more or until a knife inserted comes out clean and coconut is lightly browned; remove pan from oven and let cool.
Slice and serve. Refrigerate overnight for firmer texture.

Serves 6-8