You all know that we have our weekly food co-op. We don’t get to pick & choose what gets put in it. We pay a flat rate each week & when we pick up our basket it’s always a surprise as to what we will get for the week. This sometimes ends up with us getting a bunch of things that we don’t typically eat- or flat out dislike altogether.
This past basket we received a sweet potato. NONE of us like them- not even a little bit. So we did have a fleeting thought to mail it to my mom as a joke since they like them. But we thought better of it. I decided to push my creativity & find a way to make it into something we would like. I knew that back in the 1940’s, during & after the war- things like sugar & butter were hard to come by & people like our great grandmothers & grandmothers were doing what they could to get creative in the kitchen while doing without. They made Potato Cake. I decided to adapt a recipe for potato cake & see if it would still come out good with the sweet potato. So I made…
Chocolate Sweet Potato Cake
- 1/2 large sweet potato
- 3 ounces unsweetened chocolate 3 squares
- 1-1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup 1 stick butter
- 1-1/2 cups packed brown sugar
- 2 large eggs
- 3/4 cup milk I used lactaid
- Preheat oven to 350 degrees.
- Line 10" round baking pan with parchment on the bottom.
- Spray parchment lined pan with cooking spray on bottom & sides. Set aside.
- In microwave safe bowl- place sweet potato in with enough water to cover bottom.
- Pierce sweet potato several times- microwave approx 10 minutes. Turn over- microwave another 5-10 minutes until soft like a baked potato. Set aside.
- Melt chocolate in microwave safe bowl - about 20 seconds. Set aside.
- In large bowl whisk together flour, baking powder, salt. Set aside.
- In small bowl, remove skin from sweet potato- mash with fork until no more lumps remain.
- Use electric mixer, beat butter & brown sugar until fluffy.
- Beat in eggs one at a time.
- Reduce mixer to low- mix in mashed sweet potato & then melted chocolate.
- Add flour & turn on low- pouring in milk as it mixes the flour into mixture.
- Spread batter into your prepared pan.
- Bake 35-48 minutes- or until toothpick test is clean.
- Cool in pan 15 minutes.
- Flip onto wire rack to cool completely.
- Flip back to right side onto serving plate.
- Sprinkle powdered sugar or add icing of choice to taste.
I used a standard donut glaze & just drizzled it on in a pattern. This cake didn’t really need heavy frosting.