Sweet potato cake
20 min
2
Ingredients
- 2 large sweet potatoes (minimum 750 gr in total), peeled and cut into small pieces
- 65 gr butter or ghee (melted)
- 35 gr coconut oil
- 75 gr coconut flour
- 10 gr grated coconut
- 1 ripe banana
- 4 Bio eggs
- 60 gr coconut sugar
- 1 ½ cs cinnamon
- ½ cs nutmeg
- pinch of salt
- 1 ts baking soda
- optional: some drops of vanilla or almond extract
- optional: walnuts
Preparation
- Preheat the oven to 180º
- Boil the sweet potato with little water until soft. (approx 5 minutes). Drain the sweet potato in a colander, mash it until obtaining a smooth puree and let it cool in the pan.
- In a bowl, combine the dry ingredients (coconut flour, cinnamon, salt, baking soda, sugar) and stir well.
- In a large bowl: beat the eggs until well mixed.
- Add the sweet potato puree, coconut oil, butter (or ghee), and vanilla or almond extract and beat gently until you get a smooth mixture.
- Add the dry ingredients little by little and mix well until you obtain a homogeneous batter.
- Put a greaseproof paper in a rectangular mold and pour the batter inside. Garnish with walnuts (optional).
- Bake at 180ºC for 60 minutes.
- After removing the cake from the oven, let it cool on a rack before eating. ENJOY!! 🙂