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Sweet Potato Rum Tres Leches Cake (Decadent, Moist & Unforgettable)

Sweet Potato Rum Tres Leches Cake

A rich and moist cake infused with sweet potatoes and rum, soaked in a luscious three-milk mixture for an unforgettable dessert.
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Ingredients Equipment Method Notes

Ingredients
  

  • Sweet potatoes
  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Whole milk
  • Sweetened condensed milk
  • Evaporated milk
  • Rum

Equipment

  • Mixing Bowl
  • Electric mixer
  • Baking pan
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Whisk
  • Oven

Method
 

  1. Preheat the oven to 175°C and grease the baking pan
  2. Peel and cook sweet potatoes until tender, then mash
  3. In a mixing bowl, cream together butter and sugar until light and fluffy
  4. Add eggs one at a time, beating well after each addition
  5. Mix in mashed sweet potatoes and vanilla extract
  6. In a separate bowl, whisk together flour baking powder and salt
  7. Gradually add dry ingredients to the wet mixture and mix until combined
  8. Pour batter into the prepared pan and smooth the top
  9. Bake for 35 to 40 minutes or until a toothpick inserted comes out clean
  10. While cake is baking, combine whole milk sweetened condensed milk evaporated milk and rum
  11. Allow the cake to cool slightly, then poke holes all over the surface
  12. Slowly pour the milk mixture over the cake, letting it soak in
  13. Refrigerate for at least 4 hours or overnight before serving

Notes

Use cooked sweet potatoes for smooth texture
Do not overbake to keep the cake moist
Adjust rum quantity to taste
Serve chilled for the best flavor
Store leftovers in the refrigerator and consume within three days