Wednesday, September 7, 2016
As the rest of the world kicks of "pumpkin everything!" season, we bring out the sweet potatoes!
Sweet potatoes do provide a slightly different texture then pumpkin. They tend to be more dense and not quite as magically moist so where with pumpkin you can often cut the fat with sweet potato we find better results with full fat recipes.
This is an easy one, especially if you are like me and boil up and puree a big pot of sweet potatoes and then portion and freeze for baking use all season long.
Sweet Potato Snack Cake:
4 eggs, beaten
2 cups pureed sweet potato(or pumpkin 1 15 ounce can)
1 1/3 cups C&H organic sugar
1 cup grapeseed oil
2 cups all-purpose gluten-free flour
1 teaspoon guar gum
2 teaspoons homemade baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ginger(instead of ginger and cloves you can use cinnamon and nutmeg or any spice blend you tolerate)
1/2 teaspoon cloves
1/2 cup raisins or other favored add-in's.
(I frosted with coconut yogurt icing that reminds us of cream cheese- corn-free powdered sugar,tropical traditions palm shortening, homemade vanilla extract, coconut yogurt)
1) Preheat oven to 350 and grease a 9 by 13 pan.
2) In bowl mix eggs, pureed sweet potato,sugar, oil.
3) To above mixture add flour,guar gum, baking soda, salt, ginger and cloves- mix until everything is well combined.
4) (add raisins or other add in) and pour into 9 by 13 greased pan.
5) Bake for 35-40 minutes .
Posted by Diane at 12:02 PM