Ingredients

Method

Equipment - 22.5 cm square pan (or a 12 hole muffin tray/ large loaf tin), large mixing bowl, medium saucepan, small food processor.

Loaf

Peel and chop the sweet potato into small cubes, place in a saucepan of water and bring to the boil.

Continue boiling until soft, about 20 minutes. Drain, blitz to a puree (in a food processor) and set aside to cool. Once it is no longer piping hot, add milk and blitz until fully incorporated. Set aside.

Preheat oven to 180 degrees Celsius Fan Force. Grease and line an 8x8 inch square pan, allowing a generous amount of paper to overhang.

In a large mixing bowl combine self-raising flour, caster sugar, flaky salt, dried nutmeg, cinnamon and baking powder. Mix until well combined.

Add the potato mixture to the dries, and gently mix with a stiff spatula - careful not to overmix otherwise you will end up with a stiff batter. Slowly add the eggs and vanilla, mix until just combined.

Pour the batter into the tin, it should be liquid-y enough that it settles evenly. Set aside while you make the cinnamon butter.

Cinnamon Butter Topping

Place all ingredients in a medium mixing bowl, use your hands or a spatula to incorporate all the ingredients well, it should be elastic in touch and clumpable. Evenly scatter the cinnamon butter over the raw batter, you can create swirls w a skewer, but I find these swirls often get lost!

Bake for 30 – 35 minutes, the top should be golden and there should be just the faintest jiggle in the centre. If it still looks wet, continue cooking for 5 – 10 minutes. With all the gooey elements, the cake itself can be quite forgiving when it comes to extra cooking time.

Glaze

While the slab cooks, make the glaze by combining all ingredients and mixing until smooth and glossy – it should be thick but pourable, like glue.

While the slab is still warm, drizzle half of the glaze over the top. Scatter the pecans, crushing some in your hands, and then drizzle the remaining glaze on top. Finish with a pinch of cinnamon if desired.

Wait for the glaze to harden, about an hour at room temperature, and then tuck in.

Keeps for up to 1 week refrigerated in an airtight container. Be sure to let it sit at room temperature for about an hour before serving.

Loaf

420g sweet potato, boiled & pureed

375ml milk, dairy or non-dairy

360g self-raising flour

200g caster sugar

1 tsp flakey salt

½ tsp dried nutmeg

1 tsp cinnamon

4 tsp baking powder

2 eggs, lightly beaten

1 tsp vanilla essence

Cinnamon butter topping

225g unsalted butter, softened

215g brown sugar

2 tbs plain flour

1 tbs cinnamon

Glaze

260g icing sugar

70ml milk, dairy or non dairy

1 tsp vanilla

120g pecans

Makes 1 large loaf, 12 generous muffins, or 1 22.5cm square tin.

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