With the arrival of autumn, the enveloping aroma of sweet potatoes begins to fill the kitchens of Veneto, and the sweet potato cake becomes an irresistible treat for family snacks. This dessert, which combines the sweetness of sweet potatoes with the freshness of apples, is perfect for warming up the cooler days, bringing a touch of tradition to the table. The technique of boiling the potatoes before mashing them ensures a soft and moist consistency, ideal for blending the ingredients without compromising the flavor. The addition of dried figs and raisins not only enriches the taste but also adds a note of natural sweetness, while the shot of liqueur, which can vary between rum and anise, gives an unmistakable aroma. This cake is wonderfully suited for a snack among friends or as a dessert to serve during a Sunday lunch, awakening memories of culinary traditions from Veneto that are passed down through time.

Boil the sweet potatoes and peel them. Mash them well with your hands and then mix all the other ingredients together in a bowl, starting with the flour, pieces of apple and dried figs, the glass of milk, raisins, sugar, and honey. Bind the mixture with two eggs and add a shot of liqueur (rum, anise, or plum) and salt to taste. Prepare a greased baking dish with oil or butter and dust it with breadcrumbs, pour in the mixture and bake it. If desired, decorate the cake by drawing flowers on the surface with orange and lemon peels. The cake bakes for about an hour.