Dulce de Leche Sweet Potato Pudding Cake

By bweber

Ingredients

• 1/2 c unsalted butter
• 2 c all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 1 c brown sugar
• 1 can(s) (15 oz) sweet potatoes, drained, finely mashed
• 2 large eggs
• 2 tsp vanilla extract
• 3/4 c coconut milk
• 1/2 c finely chopped toasted pecans
• Try Diamond of California Nuts
• 1 c dulce de leche
• 1/4 c toasted flaked coconut

Details

Servings 6
Preparation time 10mins
Cooking time 115mins
Adapted from justapinch.com

Preparation

Step 1

Directions
1 Melt butter in a small saucepan over medium heat; cook, whisking constantly, until butter foams and starts to turn golden brown. Place browned butter in a large mixing bowl.
2 In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon; whisk until combined. Add brown sugar and sweet potato to mixing bowl with browned butter; beat, using a mixer on medium speed, until creamy - about 1 minute. Beat in eggs and vanilla until combined - about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture, alternating with coconut milk until just combined. Stir in pecans until combined.
3 Spray a slow cooker with cooking spray. Spread batter evenly into slow cooker; cover and cook on low for 45 minutes. Pour dulce de leche on top, sprinkle with coconut, cover, and cook an additional 1 hour. Turn slow cooker off and allow to cool 45 minutes before serving.