Hello everybody, hope that you all had a lovely summer and that you were eating some good food. With summer being over, everybody is getting back to the real world. Whether you are working or studying, you are busy, and you don't have loads of time to spend in the kitchen cooking or baking. I've put a lot of thought into the recipe to be simplistic yet delicious for today's recipe. This sweet potato cake is a blend of smooth sweet potato cream on top and a bit of almond/hazelnut crunch on the bottom with honey and maple syrup being the main sweeteners.
Hope you enjoy this recipe, and lets get right to it!
Ingredients:
~ Sweet Potato
~ Almonds, Hazelnuts
~ Dark Chocolate
~ Any plant milk
~ Maple syrup
~ Honey
~ Coconut oil
Base:
For the base, you're gonna need shredded almonds and hazelnuts. If you have whole nuts, just place them into the processor and process them for a few times. The nuts must be shredded, not ground. If you don't have a processor, don't worry. Place the nuts into the plastic bag and hit them with a hammer until shredded. When you have shredded nuts, place them into a bowl, then add honey and mix until it unites. Place baking paper into the cake thin then add the mixture of nuts. Press the mixture into the cake thin evenly.
Sweet potato cream:
Bake the sweet potato at 200°C for about 15 to 20 minutes until it softens. When the sweet potato has softened, peel it and place the sweet potato into the blender. Next up, you're gonna melt the dark chocolate with coconut oil in the microwave, or you can steam it if you prefer (leave half of the mixute aside). Place the melted mixture into the blender with sweet potato. Add maple syrup and a dash of plant milk into the blender and blend until the cream becomes smooth.
Other half of the chocolate and coconut oil mixture pour over the cake base, and then place the cake into the freezer for half an hour. Once the cake has been sitting in the freezer for half an hour, take it out and pour the sweet potato cream on top. Place the cake into the refrigerator overnight. In the morning, the cake should be ready to go!
Bon appetit!
EatWellbyMiha