Choosing friends wisely is the key — to just about everything. Case in point: our dear friends Mark and Jane are members of the Sustainability Food Center’s weekly delivery of organic, locally grown fruits and vegetables. Jane recently came up with the idea of bringing the box over to our house in the afternoon, cooking together and enjoying a tasty, midweek vegetarian dinner. That’s what I’m talking about.
This week’s box included four perfect sweet potatoes. Since it’s still early October and feels every bit like summer, I could not get excited about any sort of Thanksgivingesque casserole. Bundt cake, on the other hand, knows no season.
It’s a wonderful thing to enjoy a moist and flavor-packed slice of cake with a delightful cup of coffee, steeped in the knowledge that the main ingredient is a one of the planet’s most nutrient-dense superfoods.
Ground flax served as a nutty little stand in for eggs and, along with walnuts, raised the superfood meter a few more notches.
- 4 medium sweet potatoes, peeled, diced and cooked until soft (2 1/2 cups)
- 2 1/2 cups white whole wheat flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 T ground cinnamon
- 2 tsp. ground nutmeg
- 1 cup raw sugar
- 1 cup vegetable oil (I used 1/2 cup coconut oil and 1/2 cup canola)
- 3 T ground flax
- 9 T warm water
- 1 medium apple, diced
- 1 cup raisins
- 1 cup chopped walnuts
- Preheat oven to 350. Grease and flour a bundt pan or coat with a non-stick cooking spray that has flour in it.
- In a large saucepan, bring 2 quarts of water to a boil. Add sweet potatoes and continue cooking on a low boil until potatoes are very soft. (About 20 minutes.)
- Whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
- Measure 3 T ground flax and 9 T (1/2 cup plus 1 T) warm water. (3 eggs can be substituted for the flax).
- Drain sweet potatoes and pack tightly into a measuring cup.
- In a large mixing bowl, combine oil, sugar and 2 1/2 cups of cooked sweet potatoes. Blend until creamy. Add flour mixture and blend on low until just combined. Stir in walnuts, raisins and chopped apple.
- Pour batter into prepared bundt pan. Bake for 60-65 minutes. Allow to cool for 10 minutes before inverting on a wire rack.