For those who don’t know sweet potato in Mexico is eaten usually as a dessert, I grew up eaten it drizzled with condensed milk or with this amazing aromatic spiced syrup made with piloncillo (raw sugar) that my mum usually makes. I love the smell of eat when it is just prepared, I remember that aroma of cinnamon and clove that would penetrate every single corner of my house. I love that syrup so much that I used to eat like if it was a soup, best Mexican food memory of my childhood.
So for this recipe I decided to combine two of my favourite desserts, sweet potato in syrup and pineapple upside down cake, Pastel Volteado de Camote, upside down sweet potato cake. I know it sounds strange, especially if you have never tried sweet potato as a dessert, but believe me, it works and it is delicious.
So I really hope you make this recipe at home, believe me, you will make a lot of people very happy with this cake.
Pastel Volteado de Camote
- 20 cm round cake tin
For the Sweet Potato in Spiced Syrup
- 1 large sweet potato peleed, cut in round wedges
- 100 gr pilocillo or dark muscovado sugar
- 1 stick of cinnamon
- 2 cloves
- 2 cups water
For the Cake
- 100 gr self-raising flour
- 100 gr golden caster sugar
- 100 gr softened unsalted butter
- 1 tsp vanilla
- 1 tsp baking powder
- 2 medium eggs
- ¼ tsp salt
For the topping
- 30 gr softened unsalted butter
- 15 gr golden caster sugar
- 15 gr dark muscovado sugar
- 2 tbsp piloncillo syrup
Sweet Potato in Syrup
- Peel the sweet potato and cut it in 3 ml round wedges. Brake the piloncillo and place it in a saucepan, together with the cinnamon stick, the cloves and water. Bring it to a boil and lower the heat to dissolve the piloncillo.
- Once the piloncillo has dissolved, add the sweet potato, making sure it is cover with the syrup. Cook for 10 min at low heat. Then remove the sweet potato and let them cool down. Continue simmering the piloncillo syrup for 10 more minutes to reduce it. Set aside.
- Heat oven to 180C or 160C fan.
- To make the topping mix the sugars and butter. Then spread it onto the cake tin. Set aside.
- To prepare the batter, in a large bowl, mix the softened butter with the sugar with an electric mixer, then add the vanilla, eggs, self-raising flour and baking powder and 2 tbsp piloncillo syrup. Beat until it is soft.
- Arrange the sweet potato round wedges on the cake tin (see pic below). Then pour the cake mixture, make sure that it goes in all the spaces. Place in the oven and bake for 30 minutes or until cooked through. Leave to cool down for 5 mins, then turn out onto a plate. Serve warm with sweet mascarpone and cream mixture or vanilla ice cream.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.