But what gnocchi or flans, today I need potatoes for a dessert: they are the American ones, the softness of this cake is to die for

There are some agricultural products that are still rarely used in Italian cuisine. But sweet potatoes, or sweet potatoes, are actually a very nutritious food, rich in many beneficial nutrients for our body.

But above all, like classic potatoes, they lend themselves to a multitude of recipes, both sweet and savory, with the same end result: a round of applause from everyone.

Sweet potato pie: here's why it's better than regular ones

Compared to regular potatoes, they're not much more expensive. But on the other hand, sweet potatoes provide a lot more energy and are also easy to cook. What are the most important differences? The most obvious is the taste, because here it's more similar to that of a pumpkin. Sweet potatoes contain at least double the fiber of regular potatoes. They also contain large amounts of minerals like potassium and are rich in vitamins and essential antioxidants like flavonoids. They also have a low glycemic index: these are slow-release carbohydrates, making them more dietetic than regular potatoes. If we've convinced you to change your mind, here's a delicious sweet potato cake, perfect for breakfast in the morning.

• Ingredients: 800 g sweet potatoes
• 170 g Manitoba flour
• 240 ml milk
• 1 lemon
• 4 medium eggs
• 70 ml seed oil
• 120 g sultanas
• 60 g brown sugar
• 1 sachet baking powder
• 1 pinch of salt

Step-by-step cake preparation

Wash the sweet potatoes thoroughly and remove any dirt with a brush. Bring a pot of water to a boil and add the potatoes, still unpeeled. Cook for at least 30 minutes, checking with a fork to see if they're cooked through. If the fork sinks to the center, turn off the heat.

Soak the raisins in a cup of warm water for 15 minutes. Then drain the sweet potatoes, peel them while still warm, and mash them. Pour the mixture into a large bowl and immediately season with the strained lemon juice and grated lemon zest.

To complete the base of our soft sweet potato cake, combine the whole eggs, brown sugar, room-temperature milk, and seed oil in a bowl. Add the drained raisins and mix with a spatula. Finally, add the sifted flour and baking powder. Mix well, and the cake base is ready.

Preheat the oven to 180°C (350°F) and line the bottom of a springform pan with parchment paper. Pour in the batter, level it, and place the pan on the center rack.

It should bake for 50 to 60 minutes, depending on your oven's power, checking with a toothpick as usual. Remove it, wait for it to cool, and then unmold it, eating it as is or with a scoop of ice cream.