Move over Pumpkin Spice, Make Sweet Potato Cake
Pantry Recipe
Move over Pumpkin Spice, Make Sweet Potato Cake
This will be your go-to fall treat. It’s perfect to use up leftover roasted or boiled sweet potatoes. You can also replace this with pumpkin puree. The Greek yogurt gives the glaze cream cheese frosting vibes. Note: Green tea has caffeine.
Def let me know if you make this recipe! Tag me @chefcarlacontreras on Instagram. This recipe originally appeared on Tadin Tea
Eat Well,
xo Chef Carla
PS: Get my book, Collagen A Love Story: Inside you'll find 20 Beauty Food Recipes: Smoothies, Drinks, Soup, and Sweet Treats Download your Free Copy
Ingredients:
Sweet Potato Cake:
1 cup cane sugar
1/2 cup Greek yogurt
1/4 cup olive oil
2 large eggs
1 tsp. vanilla
1 tsp. cinnamon
1/16 tsp. nutmeg
1 tsp. baking powder
1/2 tsp baking soda
1/4 tsp. sea salt
1 1/2 cup all-purpose flour
1 cup sweet potatoes, mashed and cooled
2 Tbsp. raw peptias, garnish
Green Tea Glaze
1 Tadin Organic Green Tea Bag
1 Tbsp. boiling water
1 cup of powdered sugar
1 Tbsp. Greek yogurt
1/16 tsp. sea salt
Instructions:
Sweet Potato Cake
Mix the coconut sugar, Greek yogurt, olive oil, egg, and vanilla in a stand mixer or by hand until combined, about one minute.
Mix in the cinnamon, nutmeg, baking powder, baking soda, sea salt, flour, and sweet potatoes until lightly combined, about 30 seconds.
In a parchment-lined eight-inch-by-eight-inch pan, add the batter. Make sure it’s even. You can also grease a pan with 1 Tbsp. olive oil or spray.
Bake for 35 minutes or until a toothpick comes clean. Cool the cake for 20 to 30 minutes.
Green Tea Glaze
Pour boiling water over a Green Tea bag in a small heatproof jar or tea cup. Let steep for three minutes.
Add the powdered sugar, Greek yogurt, and salt to a small bowl and whisk with a fork for about 30 seconds.
Pour in the steeped Green Tea (squeeze the bag) and mix until combined.
Pour the glaze over the cooled cake. Garnish with the pepitas.
Store in an airtight container for 24 hours on the counter, three days in the fridge, or freeze for up to three months.
Note: This recipe also works as cupcakes. Scoop 1/4 cup into a cupcake liner and bake for about 25 to30 minutes at 350 degrees Fahrenheit. Dipping them in the glaze is the best way to frost them.
Hungry For More…
My Shop:
Shop my favorites: Kitchen, wellness, home, online courses, business tools, and more! Shop here
Show Up Fully Podcast:
Sharing what it's like to Show Up Fully for your Real Life. Plus actionable tips & journal prompts for you! Listen here
Free Cooking Meditation Album:
Cultivate presence while you shop, cook, clean, and eat food that nourishes you (and others in your life.) Grab it here
Note: This post may contain affiliate links. I receive a small percentage of the sales. I appreciate your support!
Checkout These Recipes:
This is the perfect drink for a hot summer day. If you are in the north east, like me you know these days are numbered, the leaves are already falling! It’s inspired by the Venezuelan drink, Tizana, which is made with chopped fruit and grenadine and can be spiked.