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.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
I used a standard donut glaze & just drizzled it on in a pattern. This cake didn’t really need heavy frosting.
Add some berries & you have yourself a 4th of July party treat.
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