Sweet Potato Cake with Carrot and Cheddar Filling

Name: Sweet Potato Cake with Carrot and Cheddar Filling
Yield: 8
Ingredients: 1 cup of water; 1 1/3 cups of grated carrot; 2/3 cup of chopped fresh parsley; 2 tablespoons of finely chopped onion; 6 eggs; 2 cups (400g) of cooked and mashed sweet potato, cooled; Salt and black pepper to taste; Butter for greasing; 1 cup of milk; 3/4 cup (180g) of grated cheddar cheese; Fresh thyme sprigs for garnish

1
1 cup of water
2
1 1/3 cups of grated carrot
3
2/3 cup of chopped fresh parsley
4
2 tablespoons of finely chopped onion
5
6 eggs
6
2 cups (400g) of cooked and mashed sweet potato, cooled
7
Salt and black pepper to taste
8
Butter for greasing
9
1 cup of milk
10
3/4 cup (180g) of grated cheddar cheese
11
Fresh thyme sprigs for garnish

Ingredients

1
1 cup of water
2
1 1/3 cups of grated carrot
3
2/3 cup of chopped fresh parsley
4
2 tablespoons of finely chopped onion
5
6 eggs
6
2 cups (400g) of cooked and mashed sweet potato, cooled
7
Salt and black pepper to taste
8
Butter for greasing
9
1 cup of milk
10
3/4 cup (180g) of grated cheddar cheese
11
Fresh thyme sprigs for garnish

Directions

1
In a medium saucepan, bring the water to a boil over high heat
2
Add the carrot, parsley, and onion
3
Cook with the lid on for 10 minutes or until the parsley is soft
4
Set aside
5
In a bowl, beat one egg and mix in the sweet potato until smooth and well combined
6
Season with salt and pepper to taste
7
Spoon this mixture into the bottom and sides of a buttered 22cm (8.5in) diameter cake mold
8
Beat the remaining eggs, then mix in the milk and salt
9
Add the reserved carrot and mix well
10
Add the grated cheese and mix until combined
11
Pour this filling over the sweet potato mixture in the cake mold
12
Bake in a moderate oven (180°C) for 40 minutes or until the cake is cooked through when tested with a knife
13
Let cool slightly, garnish with fresh thyme sprigs, and serve.