Sweetpotato Snack Cake

Recipe by Sweetish.
 A sweet little cake is just perfect to share during parties or just enjoy for a dessert the family will love! Not to mention, sweetpotatoes add the perfect amount of moisture the cake, and the pecans make this recipe pure magic.

Recipe

Servings 12
Calories 620 kcal

Ingredients
  

  • cups whole wheat pastry flour or all-purpose unbleached flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons cinnamon
  • teaspoons medium-grain kosher salt
  • 2 cups minus 2 tablespoons, sugar
  • 2 cups sweetpotato mashed
  • ¾ cup buttermilk room temperature
  • 1 cup sunflower oil or coconut oil melted and cooled
  • 4 large eggs room temperature
  • 1 cup pecans chopped and toasted (add more if desired!)
  • ¾ cup bittersweet chocolate discs or large chocolate bar chopped into large chunks (optional)

Instructions
 

  • Bake 6-8 medium-sized sweetpotatoes at 400°F for 1 hour. Sweetpotatoes should be soft and fragrant. Set aside to cool.
  • Peel and mash sweetpotatoes in a medium-sized bowl. Measure out two cups of sweetpotato, mash it up and set aside. (Mash should be room temperature).
  • Toast the pecans, if not already toasted. Lower oven temperature to 375°F and bake nuts on a clean sheet pan for 8-10 minutes until dark brown. Take care not to burn them. They should be fragrant but smell burned.
  • Lower oven temperature again to 350°F. Grease a 9 X 13″ pan with softened butter.
  • Using a whisk, combine all dry ingredients except sugar in a large bowl, set aside.
  • In another large bowl, combine sweetpotato mash, sugar and buttermilk. Add eggs one at a time and whisk until combined. Slowly stream in oil, and whisk until combined. Add wet mixture/sweetpotato into dry ingredients, folding in together.
  • Once ingredients are almost combined, add pecans and chocolate. Fold gently until incorporated and being careful not to over mix.
  • Pour batter into greased cake pan and bake for 45-50 minutes, or until cake is set. It should be dark golden brown on the top and the center of the cake should spring slightly when pressed.
  • Cool completely for 20-30 minutes before serving.

Notes

Note: Used sunflower oil in nutrition label calculations
Nutrition Facts
Sweetpotato Snack Cake
Serving Size
 
1
Amount per Serving
Calories
620
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
21
g
Cholesterol
 
135
mg
45
%
Sodium
 
513
mg
22
%
Potassium
 
680
mg
19
%
Carbohydrates
 
40
g
13
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
36
g
72
%
Vitamin A
 
3395
IU
68
%
Vitamin C
 
1
mg
1
%
Calcium
 
123
mg
12
%
Iron
 
4
mg
22
%
Net Carbohydrates
 
37
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1Calories: 620kcalCarbohydrates: 40gProtein: 36gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 135mgSodium: 513mgPotassium: 680mgFiber: 3gSugar: 6gVitamin A: 3395IUVitamin C: 1mgCalcium: 123mgIron: 4mgNet Carbohydrates: 37g