If you want to prepare a most autumnal and delicious recipe, I invite you to follow the advice of Lola, author of Loleta, Life, Market & Cooking , and prepare a pie de batata (sweet potato or sweet potato pie) with a cookie base! You will adore her!

We are already in autumn, and although the weather has resisted this year, it already smells of roasted chestnuts and the fallen leaves of the trees cover the cobblestones of the streets.

This sweet potato cake with marshmallows is the one I repeat the most at this time of year. It is very simple but at the same time very original and the marshmallows give it a very fun touch that also saves us from having to make an Italian meringue. A very American cake ideal for this time of year.

Serve it while it's still warm with the marshmallows still melted, although it's also delicious at room temperature. To get the right temperature even when the cake is prepared in advance, you just have to heat the oven to 195 degrees and bake for a couple of minutes just before serving it.

Pallarès carbon steel knife , set of four Kitchen Craft measurers , Mediterranean glass bowl and Le Creuset skillet pan .

Ingredients

For the base:

  • 300g of oatmeal cookies
  • 180g of melted butter
  • 100g of walnuts

For the filling:

  • 1 kg of roasted sweet potato (approximately 2 kilos of sweet potatoes or sweet potatoes)
  • 1 teaspoon of a mixture of ground cinnamon, ground nutmeg, ground ginger, and ground cloves
  • 200ml of cream (it is best to use thick cream, called double cream in the UK or heavy cream in the United States. It is a denser liquid cream because it is very rich in fat. If you cannot find it, use high-fat liquid cream)
  • 3 eggs
  • 230gr of dark brown sugar (dark brown sugar, or organic brown cane sugar)

For the coverage:

  • 150gr of white clouds

Preparation

  1. Preheat oven to 180 degrees.
  2. Crush the cookies. Melt the butter and chop the nuts.
  3. In a bowl, mix all of the above and gradually pour over our skillet until the entire bottom is covered and the biscuit mixture rises up the walls of the pan. For this, it is very practical to help us with a measuring cup that will help us to form the base by pressing well. Bake for 10 minutes and then let cool for 15 minutes out of the oven.
  4. Meanwhile, peel and mash the sweet potatoes in a large bowl with the help of a blender or a fork (we will have previously roasted them at 180 degrees for 50 minutes or until they are soft. The final time will depend on the size of the sweet potatoes or sweet potatoes ).
  5. Add the eggs, sugar, cream and spices and mix well.
  6. Carefully fill the base of our cake. Bake for 50 minutes and remove from the oven.
  7. Cover with the white marshmallows and bake for a few minutes until the marshmallows are lightly toasted. Serve warm with a spoon.

Pallarès carbon steel knife , Le Creuset skillet pan , Kitchen Craft measuring cup and Mediterranean glass bowl .

Comments

Carmen said:

¡Buenas! ¿De qué medida es la skillet? Es para calcular si me entra en la mía.

Claudia said:

heheh Muchas gracias Anna! Sin duda es una de esas que se deben hacer :P Saludos!

Anna Badia said:

Ésta tarta tiene una pinta que…vamos, para chuparse los dedos!!!
Ahora mismo la imprimo!!

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