Sweet Potato and Tortilla Cake Recipe

Name: Sweet Potato and Tortilla Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large sweet potato (16 ounces); 2 medium poblano chiles; 1 medium yellow onion; 6 corn tortillas; 1 cup peanut oil; 8 ounces monterey jack cheese, grated; 4 whole eggs; 4 egg yolks; 1 cup heavy cream; 2 cups sour cream; 4 tablespoons maple syrup; 1 teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon butter

Servings: persons

1 large sweet potato (16 ounces)
2 medium poblano chiles
1 medium yellow onion
6 corn tortillas
1 cup peanut oil
8 ounces monterey jack cheese, grated
4 whole eggs
4 egg yolks
1 cup heavy cream
2 cups sour cream
4 tablespoons maple syrup
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon butter

1
Line 9-inch cake pan with wax paper, and lightly butter wax paper.
2
Roast sweet potato at 350 degrees until soft (approximately 1 hour).
3
Allow to cool.
4
Remove skin, and cut meat of sweet potato into large pieces.
5
Over open gas flame, char skins of poblano chiles.
6
Place charred chiles in bowl, cover with kitchen towel, and allow to cool.
7
Peel charred skin from chiles, remove stem and seeds, and roughly chop.
8
Roughly chop onion, and saute in butter over medium heat until soft and translucent.
9
Cut tortillas into small pieces, and lightly fry in the peanut oil until crisp.
10
Remove from oil, and reserve.
11
Discard oil.
12
In large bowl, combine all ingredients, and lightly mix until rough batter is formed.
13
Pour batter into cake pan, and bake in shallow water bath in 350-degree oven for approximately 1 hour or until a skewer inserted into center of cake comes out clean.
14
Cool cake for 15 minutes, then remove from pan and slice.

1514

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large sweet potato (16 ounces), 2 medium poblano chiles, 1 medium yellow onion, 6 corn tortillas, and more.

Yes, Sweet Potato and Tortilla Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato and Tortilla Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions