A sweet little cake is just perfect to share during parties or just enjoy for a dessert the family will love! Not to mention, sweetpotatoes add the perfect amount of moisture the cake, and the pecans make this recipe pure magic.
Ingredients
3 1/2cups whole wheat pastry flour or all-purpose unbleached flour
1tsp baking soda
1/2tsp baking powder
2tsp cinnamon
1 1/2tsp medium-grain kosher salt
2cups, minus 2 Tbsp sugar
2cups sweetpotato, mashed
3/4cup buttermilk, room temperature
1cup sunflower oil or coconut oil, melted and cooled
4 large eggs
1cup pecans, chopped and tasted (add more if desired)
3/4cup bittersweet chocolate discs or large chocolate bar, chopped into large chunks (optional)
Instructions
1
Bake 2-3 medium-sized sweetpotatoes at 400°F for 1 hour. Sweetpotatoes should be soft and fragrant. Set aside to cool.
2
Peel and mash sweetpotatoes in a medium-sized bowl. Measure out two cups of sweetpotato, mash it up and set aside. (Mash should be room temperature).
3
Toast the pecans, if not already toasted. Lower oven temperature to 375°F and bake nuts on a clean sheet pan for 8-10 minutes until dark brown. Take care not to burn them. They should be fragrant but smell burned.
4
Lower oven temperature again to 350°F. Grease a 9 X 13″ pan with softened butter.
5
Using a whisk, combine all dry ingredients except sugar in a large bowl, set aside.
6
In another large bowl, combine sweetpotato mash, sugar and buttermilk. Add eggs one at a time and whisk until combined. Slowly stream in oil, and whisk until combined. Add wet mixture/sweetpotato into dry ingredients, folding in together.
7
Once ingredients are almost combined, add pecans and chocolate. Fold gently until incorporated and being careful not to over mix.
8
Pour batter into greased cake pan and bake for 45-50 minutes, or until cake is set. It should be dark golden brown on the top and the center of the cake should spring slightly when pressed.
