My attempts at making a mental notes have long vanished, and a lot is going to happen between now and November, so I need to make an actual a note on my calendar and a few other places to pull this recipe out of the hopper for the holidays. No reason why we can’t have it again many times before then, but a real sweet potato is such a delightful and fresh variation on the can of pumpkin that dominates so many of our holiday sweets. We’ve already migrated to sweet potato pie from pumpkin pie, now we are looking at sweet potato cakes and breads. This recipe can do triple duty as a quick bread, a coffee cake or a dessert.
- 1 cup mashed sweet potatoes
- 1 1/4 cups white whole wheat flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1 cup raw sugar
- 2 large eggs, lightly beaten
- 1/2 cup canola oil
- 1 tart apple chopped (about 1 cup)
- 1 cup chopped walnuts
- 1/4 cup ground flax
Preheat oven to 325.
Place a small pan of water on the stove and turn the heat to high. Rinse and peel 1 medium sweet potato. Chop into cubes and immerse in boiling water. Cook for 20 minutes until soft. Drain and set aside.
Sift together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
Beat eggs and oil. In a separate bowl, beat sweet potato until thoroughly mashed. Measure one cup of the mashed sweet potato and blend into egg/oil mixture.
Combine wet and dry ingredients. Add apples, walnuts and flax and mix until just combined.
Prepare a bundt pan with non-stick cooking spray and add batter to pan.
Cook at 325 for 1 hour. Leave in pan for 10-15 minutes.
Remove from pan and cool on a wire rack.