I Tried It and I Liked It: Sweet Potato Cake

So this is called a sweet potato pie, but it turned out like a cake for me.

It was still wonderful and I can't wait to make it again.

I'm always amazed how some people can take a bunch of rather ordinary (well, for those who eat Paleo/low carb/GAPSish) and can make something I'm actually excited to eat.

 

This crustless sweet potato pie is impossibly easy to make- the crust forms in the oven! Make the recipe with simple ingredients for a delicious paleo dessert.

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SCALE

INGREDIENTS

• "15 ounce can pureed sweet potato or 2 cups peeled and cooked mashed sweet potato
• 8 ounces non dairy milk (slightly warmed to mix with melted butter)
• 4 large eggs (at room temp)
• 3 ounces of melted unsalted butter (see notes for substitutes)
• 1 tsp vanilla extract
• 2/3 cup maple syrup
• 3 tbsp coconut flour
• 1/2 heaping cup of tapioca flour
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 tsp baking powder
• 1/2 cup unsweetened shredded coconut or flakes
• optional chopped maple nuts and coconut whip topping

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INSTRUCTIONS

1. Preheat oven to 350 F. Line a pie pan or cake tin with parchment paper. Set aside.
2. Using a hand mixer or blender, combine your milk, eggs, maple syrup, vanilla, and butter. Add the sweet potato mash/puree and mix again until smooth. You may also mix by hand if you’re using canned sweet potato puree.
3. If using a blender, transfer batter into a bowl. Note – I’ve made this with peeled cooked sweet potatoes, and the weight of baked or boiled sweet potatoes is a bit heavy.
4. In another small bowl, sift together the coconut flour and tapioca flour. Whisk in the spices, salt, baking powder.
5. Gently add the dry batter with the wet batter. Mix until smooth.
6. Fold in about 1/2 cup or more of your coconut flakes.
7. Pour into your prepared pie or cake pan and sprinkle a handful of pecans on top (optional).
8. Bake for 40 minutes. After 40 minutes, check for doneness with toothpick. If the middle doesn’t come out clean with toothpick then rotate the pie pan, cover with foil, and bake for an additional 15 -20 minutes. The edges will be crispy brown. (See notes for more baking times)
9. Remove from oven and let cool for 15 minutes before serving. The inside of the pie will have more a pumpkin pie/custard like texture once cooled.
10. Slice and top with coconut whip, if desired, before serving. See notes for making ahead."