© Jody Horton
Sweet potato cake
Sweet potatoes and chocolate seem like an unlikely combo, but they work well together
If you like baking cakes, it’s worth investing in a nice Bundt pan. They’re a simple way to make pretty cakes.
1½ lb. (680 g) orange-fleshed sweet potatoes, peeled and cut into large pieces
3 1/3 c. (830 ml) all-purpose flour
2 c. (500 ml) sugar
1 tbsp. (15 ml) baking soda
1 tbsp. (15 ml) ground cinnamon
1 tbsp. (15 ml) ground allspice
1 tbsp. (15 ml) grated nutmeg
1 tbsp. (15 ml) ground ginger
½ tsp. (2.5 ml) salt
1 c. (250 g) unsalted butter, melted and slightly cooled
2 c. (500 ml) chocolate chips
Preheat the oven to 350°F (180°C). Butter and flour a 12-cup (2.8-L) Bundt pan.
In a medium pot, cover the sweet potatoes with water. Bring to a boil and cook until the potatoes are soft, 15 minutes. Drain.
In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, allspice, nutmeg, ginger and salt.
Using a stand mixer fitted with the paddle attachment, beat the cooked sweet potatoes and eggs on medium speed until smooth. Add the melted butter and beat until combined. Reduce to low, add the flour mixture and mix just until combined. Remove the workbowl from the mixer and, with a wooden spoon, stir in the chocolate chips.
Spoon the batter into the prepared Bundt pan. Bake until a toothpick or skewer inserted into the centre comes out clean, 40 to 50 minutes. Transfer to a wire rack to let cool completely in the pan, 1 hour. Loosen the cake from the pan using the tip of a dinner knife, then invert a rack over the pan and turn the cake out onto the rack.
Serve at room temperature. Serves 12. (To make ahead, cover with plastic wrap and store at room temperature for up to 3 days.)
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