What a delicious looking breakfast that was B! I am getting into variations of your hash these days. This morning I had some sweet potato, left over roast pumpkin, rocket, and an egg. So good.
Sweet potatoes have been getting a good wrap recently. I realise that making them in to a cake is not exactly the healthiest way to use them, but I was intrigued as to how it would taste.
The result was very dense, cake-like version of pumpkin pie – a little odd. It was great still warm and I can imagine a scoop of vanilla ice cream would have been perfect with it. We had a simple orange icing, running down the sides, instead.
It was simple to make, here are the ingredients.
You’ll need mashed sweet potato… I steamed them, I would love to know how it would work if they had been roasted instead… dark brown sugar, yoghurt, butter, flour, egg, nutmeg, baking powder, a vanilla bean (if you feel like a splurge), and then icing sugar and lemon juice to make the runny icing.
If you have a KitchenAid, I am sure it would be best made in that, but I used a lowly food processor. It was simply a matter of adding the ingredients in the order listed below, then baking in a medium oven until golden.
SWEET POTATO AND NUTMEG CAKE
225g mashed cooked sweet potato
150g plain flour
100g dark brown sugar
2.5 Tbs yoghurt
1 egg, lightly beaten
Seeds scraped from 1 vanilla pod
1/2 tsp ground nutmeg
1 tsp baking powder
1 pinch of salt
ingredients – icing
100g icing sugar
2.5 Tbsp fresh orange juice
Not my favourite on this cooking journey, but interesting nonetheless. Whatcha think B?