• Nutritious Plants

Sweet Potato Cake (VG, GF)



Along with fries, soups, curries and stews, sweet potatoes also make a perfect dessert!


This was my first sweet potato dessert experiment and it turned out so tasty that the next morning I came up with a sweet potato chocolate spread recipe, but more on that in another post.


Before we get started, I want to make a little note on the nutritional qualities of sweet potatoes. Some of you may know that sweet potatoes are a better source of fiber compared to regular potatoes. Even though both contain around the same amount of carbs, sweet potatoes have a lower glycemic index, which means that blood glucose rises a bit more gradually when consuming them. Sweet potatoes are also a great source of beta-carotene, which, as you may remember from my previous post, is a carotenoid that converts into vitamin A.


Finally, if you decide to make the recipe and share it on Instagram, don't forget to tag me @nutritious.plants so I can see your creations.

SWEET POTATO CAKE

VEGAN, GLUTEN-FREE, REFINED SUGAR-FREE

YIELD: 8 pieces

CALORIES: 360kcal per piece


INGREDIENTS:

  • 1/2 cup of raw hazelnuts

  • 10 pitted Medjool dates

  • 3 cups of mashed baked sweet potatoes (around 2-3 medium sized sweet potatoes)*

  • 100g of coconut cream**

  • 2 tbsp of coconut oil (melted)

  • 2 tbsp of maple syrup

  • Pinch of salt

  • 1/2 tsp of cinnamon

  • 1/8 tsp of ground ginger

  • 1/8 tsp of ground cloves

  • 1/8 tsp of nutmeg

  • Couple of drops of orange oil or more according to your taste (optional)

NOTES:

*Bake the sweet potatoes with the skin at 200‎°C/400‎°F for 30-40 minutes or until tender. Once they're ready, scoop them out of the skin and mash them a bit with a fork.

**It's made by drying the coconut meat and grounding it into a creme.



DIRECTIONS:

  1. In a food processor, blend 3 pitted Medjool dates with the hazelnuts and a pinch of salt. I usually use the pulse function and blend until the mixture resembles a crumble that is easy to shape with hands.

  2. For this recipe I used 2 mini springform pans (diameter-12cm, height-5cm). Alternatively, you can use one 24cm pan that is around 5-6,5cm high.

  3. Next, line your pans with parchment paper and press the crumbly mixture into their bottom. Use a spoon to even out the surface. Place in the fridge and continue.

  4. Into a high speed blender, add the mashed baked potatoes, coconut cream, coconut oil, maple syrup, rest of the dates, cinnamon, cloves, ginger, nutmeg and orange oil. Blend well together into a creamy consistency.

  5. Take the springform pans out of the fridge and equally pour the cream over the crusts of the cakes.

  6. I suggest placing the cakes into the freezer for 30 minutes first and then transferring them into the fridge, especially if your sweet potatoes were warm when you added them to the blender.

  7. Let the cakes set overnight.

  8. To release the cakes from the springform pans even easier, I let them sit in the freezer for another hour prior to serving.

  9. When it's time to serve, gently run a knife around the inside edge of the springform pan and then remove the band from the pan.

  10. Cut each cake into 4 pieces (or 8 if you've used a 24cm pan).

  11. Placing a metal spatula under the bottom of the cake, transfer each piece to a plate.

  12. Store in the fridge for up to a week or in the freezer for even longer.

  13. Enjoy!

Have fun in the kitchen,

Antoniya





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