Recipe: Sweet potato cakes
- 300 grams sweet potato puree (from about 2-3 medium size sweet potatoes)
- 100 grams brown sugar
- 50 grams sugar
- 3 eggs
- 100 grams homemade yogurt (or whole milk store bought)
- 100 grams vegetable oil
- Zest of half an orange
- 160 grams flour
- 40 grams hazelnut flour
- 4 grams sea salt
- 4 grams baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- Large pinch of freshly grated nutmeg
- 130 grams hazelnuts, toasted and chopped
- 30 grams hazelnuts, chopped for topping
1 Place the sweet potatoes in a baking dish and bake at 400F for about 45 minutes to an hour until flesh is fork tender. Let them cool, cut them open and scoop out the flesh. Puree it.
2 In a large bowl, combine the flour, hazelnut flour, salt, baking soda, cinnamon, ginger and nutmeg.
3 In a separate bowl, whisk together the sweet potato puree, brown sugar, sugar, eggs, yogurt, oil and orange zest. Pour the wet ingredients over the dry and whisk until combined. It will be a runny batter. Fold in the toasted and chopped hazelnuts.
4 Pour the batter in the molds (about 3/4 of the way full), sprinkle the top with chopped hazelnuts and bake at 350F until toothpick inserted in center comes out clean. Time will vary depending on the mold. For small loaf pans, about 22 minutes, the smaller individual molds about 17 minutes.
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