Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Bolo di Batata (Baked sweet potato cake or loaf traditional to Bonaire)

Serving Size: 8

Approximate Time

Prep 15 min

Cook 1 hr

Additional 10 min

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) sweet potatoes, peeled, cooked and mashed (about 2 large sweet potatoes)
- 6 tbsp (85 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3 large eggs
- 2 cups (240 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1 tsp (5 g) ground anise or 1 tbsp (6 g) crushed anise seed
- 1 tsp (5 g) kosher salt
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (30 ml) dark rum (optional)
- 1/4 cup (60 ml) milk (add if batter is too stiff)
- Butter or oil for greasing the pan

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch (23 x 13 cm) loaf pan or line with parchment.
2. In a large bowl, beat the softened butter with the sugar until light. Add the eggs one at a time, beating until incorporated, then stir in the mashed sweet potatoes, vanilla, and rum (if using).
3. In a separate bowl, whisk together the flour, baking powder, ground anise, and salt. Fold the dry ingredients into the sweet potato mixture until just combined. If the batter seems very thick, stir in up to 1/4 cup (60 ml) milk to reach a spreadable loaf batter.
4. Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45–60 minutes, or until a skewer inserted in the center comes out clean and the top is golden.
5. Remove from oven and cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing. Serve warm or at room temperature.