i’ve been mucking about the kitchen lately, experimenting with the brownie genre. on my first attempt, i ended up with something that was far more cake-like. thinking about it as a cake, rather than a brownie, it actually tasted quite good — moist and brimming with fall spices. i think in a future version, i might whip up some maple syrup cream and turn the chocolate sweet potato cake into a swiss roll — perfect for thanksgiving. [and yes, i know, i’m a bit out of season].
Chocolate Sweet Potato Cake
(makes one 10 x 15 x 1 inch jelly roll sized cake. split batter in half if making jelly roll, which calls for a thinner cake)
|Sweet Potato or Yam||1 large or 2 medium sizes potatoes. ~ 375g when peeled and steamed.|
|Flour||1 2/3 cups|
|Baking powder||¼ tsp|
|Baking soda||1 tsp|
|Butter||1/3 cup at room temperature|
|Eggs||2 large ones|
|Chocolate chips||2/3 cup|
- Steam sweet potato until soft (about 90 minutes).
- Butter a jelly roll pan and line with parchment paper. Also, lightly butter on top of the parchment paper. Set aside. Pre-heat oven to 350ºF.
- Whisk together dry ingredients (flour, baking powder, baking soda, cinnamon and nutmeg) in a separate bowl and set aside.
- Beat butter on medium speed and slow combine with sugar. Continue to beat until the butter/sugar combination is light and fluffy.
- Add in eggs, one at a time. Then pour in vanilla. Continue to beat until well mixed.
- Drop in sweet potato. [NB: if you want your chocolate chips to remain whole, wait for the sweet potato to cool first. if you want the chocolate to be evenly melted into the batter, peel the softened sweet potato, mash with a fork and then add to the batter while still warm]
- Turn mixture down to the lowest speed and add the dry ingredients to the mixture, in 2 parts.
- Finally add in chocolate chips and blend until just combined.
- Bake for 25-30 minutes.
- When cool, slice into 1 x 3 inches rectangles.