My mom is perhaps the best baker I know but when she showed me a baked sweet potato from last night’s dinner and said “I’m making a cake out of this!” I was a little skeptical. After just under an hour of watching her bake (I get in the way when I try to help) I couldn’t take it anymore! It smelled like Thanksgiving in our house and I couldn’t wait to have a bite!
My mother did not disappoint, the cake came out crunchy on the outside and soft and moist on the inside. It tastes like pumpkin pie but not too sweet — the pecans add a lovely crunch and the chocolate chips make it seem more decadent than it is. It is by far my favourite cake and it’s perfect for dessert and coffee when you’re having company. Also, it’s pretty easy to make, given the chance I could probably make it all by myself!
- 1-1/3 cup sugar
- 1 cup of cold mashed sweet potatoes (without added milk or butter)
- 1/3 cup shortening (butter)
- 1/3 cup water
- 1 egg
- 1-2/3 cup whole-wheat flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground ginger
- 2/3 cup semi-sweet chocolate chips (or raisins)
- 1/3 cup chopped pecans
- Icing sugar
Beat the sugar, potatoes, shortening (butter), water, and egg in a big bowl. Combine dry ingredients; add potato mixture and mix well. Stir in chocolate chips or raisins and pecans. Pour into greased 8-cup fluted tube pan.
Bake at 350 degrees for 45-50 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Move to wire rack to cool completely. Dust with icing sugar.
Let me know in the comments if you try it out and if you like it!