If you like carrot cake, you’ll LOVE this sweetpotato snack cake. Why? Because it’s got tons of healthy, tasty, shredded sweetpotatoes in the batter, of course, and they bake up tender, moist, and satisfying.
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Reprinted from “Sweet Potatoes: Roasted, Loaded, Fried, and Made into Pie,” by Mary-Frances Heck (Clarkson Potter/Publishers, 2017)
This sweetpotato cake batter is enriched with almond flour, which offers a nutty flavor and a pleasant texture. Using several types of fruit for a cobbler lends nuance to the wholesome dessert.
Summer Fruit Cobbler with Sweetpotato Cake Topping
Serves 6 to 8
2 cups hulled and halved strawberries
2 cups raspberries
2 cups blackberries
2 cups chopped ripe peaches, apricots, or nectarines
3/4 cup plus 1 tablespoon sugar
1 tablespoon cornstarch
1 cup all-purpose flour
1/2 cup almond flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 large egg
3/4 cup cooked, pureed orange-fleshed sweetpotatoes (from about 9 ounces raw)
2 teaspoons grated lemon zest
Arrange a rack in the lower third of the oven and preheat it to 350°F.
Toss the strawberries, raspberries, blackberries, and stone fruit in a 13x9x2-inch baking dish. In a small bowl, stir together 1/2 cup of the sugar and the cornstarch until the mixture is well blended. This simple act will ensure that the cornstarch is distributed evenly and gently thickens the fruit juices. Sprinkle the sugar mixture over the fruit, then toss it again to coat the fruit evenly. Let sit while you make the batter.
In a small bowl, stir together the flour, almond flour, baking powder, and salt. In a large bowl, beat the butter and 1/4 cup of the sugar until pale and fluffy, about 2 minutes. Add the egg and beat to combine it fully; then beat in the sweetpotato puree and lemon zest. Add the dry ingredients, beating just to incorporate and form a stiff batter. Drop 6 to 8 heaping tablespoonfuls of the batter evenly over the fruit. Sprinkle the batter with the remaining 1 tablespoon sugar. Set the cobbler on a rimmed baking sheet.
Bake the cobbler until the center is bubbly and the cake is risen and golden, 30 to 35 minutes. Let cool for at least 30 minutes before serving.
Tip: You can also make small tea cakes with this batter and a couple cups of whatever fresh berries are in season. Divide the batter among 12 greased standard muffin cups and top each with a few berries. Bake at 350°F for 20 to 25 minutes.
Copyright © 2017 by Mary-Frances Heck. Photograph by Kristin Teig. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
So, you may have heard of the Sweetpotato pie that's sweeping the nation. You may have also tried to get your hands on one. While we hope that you were successful in acquiring one of the coveted pies, we here at California Sweetpotatoes would like you to know that you do not have to brave the crowds at Walmart to enjoy the goodness of California Sweetpotatoes in pie form. In fact, you can bake one in the comfort of your own home, thanks to our friend Gaby's delicious recipe. So put the car keys down, take a deep breath, and get your bake on!
For the pie crust
1 1/4 cups all purpose flour
4 tablespoons of leaf lard, cut into various small pieces pea to walnut size
4 tablespoons (good quality) butter, cut into various small pieces pea to walnut size
1/4 teaspoon kosher salt
3-4 Tablespoons of ice water
All-purpose flour for dusting
For the sweetpotato filling
2 large orange-fleshed California sweetpotatoes, peeled and cut into 1 inch cubes (about 1 3/4 pounds)
1/2 cup white sugar
2 large eggs, lightly whisked
1/4 cup half-and-half or heavy cream
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
7 tablespoons unsalted butter, melted
1/2 cup packed light brown sugar
For the pie crust
Combine all dough ingredients except the ice water in a large bowl. With clean hands, blend the mixture together until it looks like coarse meal with some lumps in it.
Sprinkle ice water over mixture and stir lightly with a fork. Squeeze a handful of dough together. If it doesn't keep together, add a bit more water.
Form the dough into a disk about 5 inches across. Wrap the disk in plastic wrap and chill for about an hour. Once chilled, take out the disk and put it on a well floured board. Sprinkle some flour onto the top of the disk. Thump the disk with your rolling pin several times. Turn it over and thump the other side. Sprinkle more flour onto the top of the crust if needed to keep the pin from sticking and roll the crust out from the center in all directions.
When it is an inch or so larger than your pie pan, fold the dough over the top of the pin and lay it in the pie pan carefully.
Preheat the oven to 400°F.
Blind bake the pie dough for 15 minutes. Cool completely in pan on rack, about 30 minutes. Reduce oven temperature to 350°F.
For the sweetpotato filling
Bring a large pot of lightly water to a boil over high heat. Add sweet potatoes and reduce heat to medium. Simmer until sweet potatoes are tender, 20-25 minutes. Drain and rinse under cold water.
Transfer sweet potatoes to food processor and mix to form a very smooth purée. Measure purée, then return 2 1/2 cups to food processor (reserve any remaining purée for another use). Add granulated sugar, eggs, half-and-half, cinnamon, nutmeg, butter and brown sugar. Mix until smooth. Spread filling into prepared pie shell, smoothing the top. Add any excess crust decorations on top.
Place pie pan on a baking sheet and place in oven. Bake until crust is lightly golden and filling is almost set with a slight jiggle in center, about 1 hour. Cool completely on a wire rack. Cover and refrigerate until ready to serve.
1 cup raw pecans or almonds
1 cup raw walnuts
½ cup medjool dates, pits removed
1.2 cup California sweetpotato, cooked and mashed
1/3 cup dried apple slices
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
1. Place the nuts and spices in a food processor and pulse until the nuts are finely chopped.
2. Roughly chop dates and apple slices and then add to the nut mixture and continue to pulse until the mixture starts to come together.
3. Add the mashed sweetpotato mix until a dough forms.
4. Roll the mixture into balls and chill in the refrigerator for at least 30 minutes or until they become firm. Store in the refrigerator.
1-1/2 cups old-fashioned rolled oats
1-1/4 cups whole wheat flour
1/2 tsp baking soda
1/4 tsp baking powder
2 tsp ground cinnamon
1/4 tsp salt
1 cup mashed cooked California Sweetpotato
4 Tbsp unsalted stick butter-margarine blend, melted
3/4 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1/3 cup raisins
1/3 cup chopped pecans or walnuts, toasted
1/4 cup semisweet chocolate chips
Makes: 20 cookies
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In medium mixing bowl, wish together oats, flour, baking soda and powder, cinnamon, and salt; set aside. In a large bowl, combine sweetpotato, butter, brown sugar, egg, and vanilla. Mix to combine. Stir dry ingredients into the wet ingredients and stir just until blended. Gently stir in raisins, nuts, and chocolate chips.
Drop dough by heaping tablespoons, 2 inches apart, onto prepared baking sheets. Flatten cookies with hand or back of large spoon. Bake cookies until golden brown and just set, about 15 minutes. Remove from oven and let cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely.
Recipe courtesy of Nutrition Budgeteer