Melt-in-Your-Mouth Sweet Potato Rum Tres Leches

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Treat yourself to the ultimate indulgence with this Sweet Potato Rum Tres Leches—a dessert that combines the natural sweetness of mashed sweet potatoes with the rich, creamy goodness of a classic tres leches cake, elevated by a subtle hint of rum. This melt-in-your-mouth creation is soaked in a luscious three-milk mixture, topped with airy whipped cream, and finished with a dusting of cinnamon for a touch of warmth. Perfect for celebrations, gatherings, or a cozy night in, this dessert will leave everyone asking for seconds. Let’s dive into this delightful recipe that blends comforting flavors with a tropical twist!

Ingredients

For the Sweet Potato Cake:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato, boiled and mashed until smooth)
• 1 cup all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional, for a warm spice note)
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil (or melted butter for a richer flavor)
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup whole milk

For the Tres Leches Soak:

• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• 1/2 cup heavy cream
• 2 tablespoons dark rum (optional, or substitute with 1 teaspoon rum extract for a non-alcoholic version)

For the Topping:

• 1 1/2 cups heavy whipping cream, chilled
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Ground cinnamon or cocoa powder, for dusting
• Optional: caramel drizzle or crushed pecans for garnish

Instructions

Step 1: Prepare the Sweet Potato Cake
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×9-inch square baking pan (or a similar-sized dish) to ensure easy removal. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using) until well combined. Set aside.

In a large mixing bowl, beat the mashed sweet potatoes, sugar, and vegetable oil together until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure they’re fully incorporated. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture in three batches, alternating with the milk, starting and ending with the dry ingredients. Mix gently until just combined—be careful not to overmix, as this can make the cake dense.

Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool slightly while you prepare the tres leches mixture.

Step 2: Make the Tres Leches Soak
In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and dark rum (or rum extract) until fully combined. The rum adds a subtle, warm depth to the soak, but you can omit it for a kid-friendly version. Set the mixture aside.

Step 3: Soak the Cake
Once the cake has cooled to room temperature, return it to the baking pan (or place it in a deep dish if your pan isn’t deep enough to hold the liquid). Using a fork or skewer, poke holes all over the surface of the cake—this allows the tres leches mixture to soak in evenly. Slowly pour the milk mixture over the cake, ensuring it seeps into all the holes and covers the entire surface. It might seem like a lot of liquid, but the cake will absorb it beautifully. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, to let the flavors meld and the cake become ultra-moist.

Step 4: Whip the Topping
When ready to serve, prepare the whipped cream topping. In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes. Be careful not to overwhip, as you want a light and fluffy texture. Spread the whipped cream evenly over the chilled cake, creating gentle swirls with a spatula for a beautiful presentation.

Step 5: Garnish and Serve
Lightly dust the top with ground cinnamon or cocoa powder for a touch of elegance. For an extra indulgent touch, drizzle with caramel sauce or sprinkle with crushed pecans. Slice the cake into squares and serve chilled, letting each bite melt in your mouth with its creamy, sweet potato-infused goodness.

Cooking Tips

• Sweet Potato Prep: For the best texture, boil the sweet potato until fork-tender, then mash it until completely smooth. You can also roast it for a deeper, caramelized flavor.
• Make Ahead: This dessert is ideal for preparing a day in advance. The longer it sits in the fridge, the more the flavors develop.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The cake will continue to absorb the milk mixture, making it even more moist over time.

Serving Suggestions

Serve this tres leches cake with a cup of coffee or a glass of dessert wine to complement its rich flavors. For a festive touch, pair it with a scoop of vanilla ice cream or a handful of fresh berries on the side.

Variations

• Spiced Version: Add a pinch of nutmeg or cloves to the batter for a more autumnal flavor profile.
• Coconut Twist: Replace the heavy cream in the tres leches soak with coconut milk for a tropical variation.
• Nutty Crunch: Fold chopped toasted pecans or walnuts into the batter for added texture.

Nutritional Notes

This dessert is a decadent treat, with the sweet potatoes providing a dose of fiber and vitamins, but it’s also rich in sugar and fat from the milk mixture and whipped cream. Enjoy in moderation as part of a balanced diet, or opt for lighter alternatives like reducing the sugar in the cake or using a lighter topping.

This Sweet Potato Rum Tres Leches is a showstopper dessert that blends the comforting taste of sweet potatoes with the luxurious soak of tres leches, making every bite a heavenly experience. Perfect for any occasion, it’s a recipe you’ll want to make again and again!

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