You are no doubt familiar with sweet potato pie and sweet potato biscuits, but how about sweet potato cake? Why not, when you think about how delicious pumpkin cake can be. Sweet potatoes are sweet not just in name, after all, and they pair perfectly with the maple syrup in this recipe. Plus, the potatoes (like pumpkin puree) is a natural at making cakes much more moist, without needing to add a lot of oil.
- 200 grams potato puree (sweet)
- 2 eggs
- 1/2 cup maple syrup
- 1 tablespoon water
- 50 milliliters olive oil
- 300 grams wheat flour
- 1 teaspoon baking powder
- 100 grams brown sugar
- 1 teaspoon cinnamon
- For the sweet potatoes puree, cook potatoes in boiling water until tender.
- Drain and let cool slightly.
- Cut into cubes.
- Mash with a fork or puree with immersion blender.
- Preheat oven to 180°C (approximately 350°F and grease a loaf pan.
- Set aside. In a bowl, place eggs, maple syrup, water, and olive oil and beat very well until smooth.
- Add cold puree and stir well. In another bowl, mix flour, baking powder, sugar, and cinnamon.
- Add to the wet mixture, blending smoothly without beating too much.
- Pour batter into prepared pan and bake in preheated oven for about 1 hour.