Sweet potato and I are at odds over me trying to make him into crispy oven-baked fries and him refusing to do so. He’s been a total stubborn arse over the matter to be honest. Apart from this issue, he is amazingly compliant in other recipes, happily spreading the love everywhere like a drunk girl in a pub bathroom (if only girls were as nice to each other in real life as they are in lavs after a few proseccos the world would be a nicer place, just saying). So today the orange guy sneaks into this delicious spiced cake and the results are awesome.
Sweet Potato Loaf
Method
Preheat oven to 175 degrees Celsius.
Grease a loaf tin with a little coconut oil and line with baking paper (mine was 22 x 11 cm).
Combine all dry ingredients together in a bowl.
Add all wet ingredients and mix well.
Spoon into prepared tin. It’s a thick batter so you might need to push it into corners.
Smooth over the top. Sprinkle on your chopped nuts if using, pressing them down gently so they stick to the batter.
Bake for 55 minutes to 1 hour (you may need to cover the cake with a piece of foil once it’s reached its desired “browness” to prevent burning, usually at the 30-40 minute mark).
Let the cake cool in the tin before removing.
Ingredients
- 2 cups almond meal
- 2 tablespoons coconut flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon each of cinnamon, nutmeg and ground ginger
- Pinch sea salt
- 1 teaspoon vanilla extract
- 1 cup sweet potato puree
- 1/3 cup maple syrup
- 2 eggs plus 1 egg white
- Handful of chopped pecans or walnuts to decorate (optional)