sweet potato snack cake

5 sliced in tin | sweet potato snack cake_.jpg

Remember this cake from instagram? Heaven knows I've talked about it enough! And for good reason! It took a couple of tries to get this cake just right - but it was worth it. The results yield a not-too-sweet pillowy cake studded with melted bittersweet chocolate and toasty pecans. Don't skip the pecans. Even if you're not a nut person, the pecans and sweet potatoes here are like peanut butter and boysenberry jam = so good together. 

It's called snack cake for a reason - because it has sweet potato in it, therefore totally okay to snack on. Did you know that the sweet potato is one of the most nutrient packed vegetables out there, therefore a perfectly acceptable snack? Also. Breakfast. 

Okay, I love you! Go make this cake! 

(Have you subscribed yet? We talk more on Fridays in our Cocoa Chats. I'd love to have you in the kitchen with me.) xox 

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3 batter in the pan | sweet potato snack cake_.jpg
8 slices stacked | sweet potato snack cake_.jpg
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sweet potato snack cake 

by robyn holland | sweetish.co

bakers note: I think the chocolate here is optional, but the toasted pecans are not. In fact if your people won’t oppose to nuts in their snack cake, I’d throw in a little more. My people aren’t crazy about nuts in ANYTHING (tough crowd), but because I chopped the nuts really small here, no one objected. I’d definitely add more next time. If you go for chocolate, please make it bittersweet. That bittersweetness plays with the toasted warmth from the pecans, and sweet potato and it’s this beautiful juxtaposition of cool tangy chocolate and toasty, buttery nuts that it can’t be beat. I realize there’s some sort of dirty joke in what I just said but roll with me on this.  

for the full recipe visit nc sweet potatoesPs! There's an error in the recipe, please note in this section it should read:  In another large bowl, combine sweet potato mash, SUGAR and buttermilk. Add eggs one at a time and whisk until combined. Slowly stream in oil, and whisk until combined. 

3 ½ cups / 440g whole wheat pastry flour or all purpose, unbleached flour (I used all purpose, whole wheat will yield a awesomely tender crumb though, just take care not to under bake)
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons cinnamon
1 ½ teaspoons medium grain kosher salt
2 cups minus 2 tablespoons  / 375g sugar
2 cups mashed sweet potato (about 6-8 small - medium sweet potatoes total)
¾ cup / 180g buttermilk, room temperature
¾ cup / 168ml sunflower oil or coconut oil, melted and cooled
4 large eggs, room temperature
1 cup / 113g chopped pecans, toasted (you can have more pecans than this if desired, this recipe really is magical with those pecans!)
¾ cup / 128g bittersweet chocolate discs or a large chocolate bar chopped into large chunks (optional)

for the full recipe visit nc sweet potatoesPs! There's an error in the recipe, please note in this section it should read:  In another large bowl, combine sweet potato mash, SUGAR and buttermilk. Add eggs one at a time and whisk until combined. Slowly stream in oil, and whisk until combined. 

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This post was created in partnership with the North Carolina Sweet Potato Commission. Their mission is to support non-GMO (and some organic!) sweet potato farmers by promoting the fact that sweet potatoes aren't just for marshmallow casseroles anymore! We're also promoting kindness, and being a little sweeter in life... just like a sweet potato. Also! Be sure to enter the contest the NCSP is hosting right now to win a vitamix! You GUYS! I've been blending goodness for years and I don't even have one of these bad boys yet! Go enter! :D