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.
Servings: 12
Calories: 620kcal
Ingredients
- 3½ cups whole wheat pastry flour or all-purpose unbleached flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons cinnamon
- 1½ 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: 1 | Calories: 620kcal | Carbohydrates: 40g | Protein: 36g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 513mg | Potassium: 680mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3395IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 4mg | Net Carbohydrates: 37g