Sweet Potato-Mango Spice Cake
Creating A New Holiday Tradition
Sweet Potato-Mango Spice Cake | Dara O’Brien
By Dara O’Brien
Creative Director, Lake Isle Press
I mislaid my holiday spirit this year. Boxes and bags of seasonal decorations remain tucked away in the back of my closet. I’ve bought just one single present and baked nary a cookie. My ho ho ho is missing its hum.
I did something yesterday, however, that may alter my seasonal outlook. I baked a cake. Two cakes, technically—the cake pan I had was too small, so it was either scale down the recipe or make a second cake to accommodate the overflow. I chose the latter.
The recipe was for Sweet Potato-Mango Spice Cake. I made it because I have been forcing myself to do a few things every day to push past my resistance and get into the holiday groove—and because the mango I bought for it (a task from a few days ago) was ripe.
The recipe is by Chef Pierre Thiam, from his book “Senegal: Modern Senegalese Recipes from the Source to the Bowl” published by Lake Isle Press. While Africa is pretty far from the North Pole and mangos aren’t normally associated with the holidays, this cake heralds the season quite beautifully. After all, one of its main ingredients, the sweet potato, is standard fare this time of year, and so are ginger and cinnamon.
But they’re also part of the African culinary tradition. When married with mango, another African staple, the ingredients come together in what Pierre describes as “a fortunate love affair.” Who couldn’t use a little love these days?
Seeing it, smelling it, and tasting this cake went a long way toward giving me that warm holiday glow. It takes a little planning, because you want a ripe mango and you need to roast the sweet potatoes in advance in order to mash them (I boiled them, and the cake was still great), but once all the ingredients are ready, this cake is a breeze.
The recipe calls for a 10-inch round cake pan, and since I only have 8-inch rounds, I made one round cake plus a loaf cake (8-inch pan). I used a hand mixer to combine the ingredients, and left a few little chunks of mango in the batter. They showed up as tasty little surprises. It was perfectly moist (I know some people hate that word; believe me, if I had a better choice I would use it) and it has a delicate, lingering spiciness that can be addictive. I added a dusting of powdered sugar before serving.
One of the joys of the holiday season, I think, is the way it disrupts the every day. This year I faced some barriers to those disruptions that have made it hard for me to find my footing as the season swirls around me. The pleasures of this flavorful, slightly untraditional cake helped me connect to the joys of the season. I’ll be baking it for a lot of the folks on my list this year. Bah Yumbug.
Sweet Potato-Mango Spice Cake
Click here for printable recipe.
Serves 10
INGREDIENTS
1 cup vegetable oil, plus more for greasing the pan
2¾ cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed roasted sweet potato
1 cup finely chopped mango
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
PREPARATION
Preheat the oven to 325°F. Lightly grease a 10-inch round cake pan.
In a large bowl, combine the flour, cinnamon, ginger, baking soda, and salt. In another bowl, combine the sweet potato, mango, sugar, and oil. Beat with an electric mixer until smooth. Add the eggs one at a time while still beating. Add the vanilla and mix briefly. Add the flour mixture and beat until just blended.
Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
Cool completely in the pan on a rack, then turn onto a plate and serve.
Recipe from “Senegal: Modern Senegalese Recipes From the Source to the Bowl” by Pierre Thiam with Jennifer Sit, Lake Isle Press, 2015
Sweet Potato-Mango Spice Cake Recipe
from Senegal: Modern Senegalese Recipes From the Source to the Bowl
by Pierre Thiam with Jennifer Sit, Lake Isle Press, 2015
“…a masterclass in…West African cuisine. Get ready to pack your bags for this culinary adventure.—Carla Hall
Inspired by the depth of Senegalese cooking and the many people he’s met on his culinary journey, these recipes are Pierre Thiam’s creative, modern takes on the traditional. Learn to cook the vibrant, diverse food of Senegal, such as soulful stews full of meat falling off the bone; healthy ancient grains and dark leafy greens with superfood properties; fresh seafood grilled over open flame, served with salsas singing of bright citrus and fiery peppers; and lots of fresh vegetables and salads bursting with West African flavors.
Also from this book:
Lamb Shank Mafe
Spicy Kelewele Fried Chicken