At Thanksgiving we will all be stuffing ourselves silly. Just before the gorge I will be preparing desserts galore, which happen to be my favorite part of the holiday, the sweets. This year I want to embrace a dinner favorite, yet give it a new spin of life. Pies are timeless, expected. What about a an old favorite like cake, married with an old favorite like sweet potatoes? Intrigued?
Not everyone is a fan of sweet potatoes smothered in brown sugar and marshmallows, while tempting, the dish can be dull, overused. The sweet potato cake melds together the sweet taste of the potato casserole, the spicy flavors of an amazing fall pie, and the spongy, crumbly taste of cake.
Here’s what you need to get started:
- 2 large sweet potatoes (yams)
- 4 large eggs
- 2 cups of sugar
- 1 Â½ cups of coconut oil
- 2 tsp vanilla
- 2 cups Pamelaâ€™s GF flour (or any Gluten Free flour or flour of choice)
- Â½ c chopped pecans or walnuts
- 1 tsp baking powder
- 1 tsp salt
- 1 Â½ tsp cinnamon
- 1 tsp nutmeg
- Â½ tsp cloves
- Â¼ tsp ground ginger
- 1 TBSP Confectioners sugar
Peel and quarter sweet potatoes and boil in medium saucepan or stockpot. Simmer until tender or for about 20 minutes. Drain water and mash. Set aside to cool.
Preheat oven to 325* and spray bundt pan with non-stick cooking spray and dust with flour, set aside.
Combine, eggs, sugar and coconut oil and begin to cream together until well blended. Sift together all dry ingredients while wet ingredients are mixing. Slowly add in the sweet potato mash and vanilla, beating on medium until the mixture is blended. Fold in the dry ingredients, including the nuts, until well blended. Pour cake mixture into pan and bake for 75-80 minutes or until the cake bounces back when lightly touched on top. Let cool for 20 minutes. While cake is still hot, dust with confectioners sugar to give a light glaze.
Serve for breakfast with coffee. Serve as dessert. Eat it whenever.