Sweet Potato Chocolate Cake
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 157.9
- Total Fat: 9.4 g
- Cholesterol: 29.7 mg
- Sodium: 75.5 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 1.9 g
- Protein: 2.4 g
View full nutritional breakdown of Sweet Potato Chocolate Cake calories by ingredient
Introduction
Heavenly, not too sweet dessert. It's so dense like a brownie that you only need one of the small servings to satisfy your sweet tooth. Heavenly, not too sweet dessert. It's so dense like a brownie that you only need one of the small servings to satisfy your sweet tooth.Number of Servings: 24
Ingredients
-
450g sweet potato, chopped
6oz (180g) bittersweet chocolate (70% cocoa), chopped
2/3 cup unsalted butter, softened
3/4 cup packed brown sugar
2 large eggs
2 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
pinch of salt
1/3 - 3/4 cup semi-sweet chocolate chips, to your taste
pecans and toffee bits for garnish
Directions
- preheat oven to 350F
- steam (do not immerse in the water) the sweet potatoes for about 15 minutes or until very tender
- using potato masher, mash sweet potatoes in large bowl
- add chopped bittersweet chocolate, let stand for 2 minutes or until melted, stir to combine
- add butter, brown sugar, eggs and vanilla
- stir to combine
- let cool
- in another bowl, whisk together flour, baking powder, baking soda and salt
- stir into the chocolate mixture until combined
- scrape into parchment paper lined or greased 9x13 baking pan and spread evenly into pan (NOTE: will be very thick and pasty, make sure to spread to the outer edges so the centre is not super thick and can cook evenly)
- bake in preheated oven for about 30 - 35 minutes or until knife inserted in centre comes out clean
- immediately after cake comes out of oven, sprinkle chocolate chips over top of cake and let stand for 2 minutes
- spread the chocolate evenly across the top and sprinkle with toffee bits and pecans
- let cool and serve
Serving Size: Makes 24 servings
Number of Servings: 24
Recipe submitted by SparkPeople user TRAVELMYWORLD.
- steam (do not immerse in the water) the sweet potatoes for about 15 minutes or until very tender
- using potato masher, mash sweet potatoes in large bowl
- add chopped bittersweet chocolate, let stand for 2 minutes or until melted, stir to combine
- add butter, brown sugar, eggs and vanilla
- stir to combine
- let cool
- in another bowl, whisk together flour, baking powder, baking soda and salt
- stir into the chocolate mixture until combined
- scrape into parchment paper lined or greased 9x13 baking pan and spread evenly into pan (NOTE: will be very thick and pasty, make sure to spread to the outer edges so the centre is not super thick and can cook evenly)
- bake in preheated oven for about 30 - 35 minutes or until knife inserted in centre comes out clean
- immediately after cake comes out of oven, sprinkle chocolate chips over top of cake and let stand for 2 minutes
- spread the chocolate evenly across the top and sprinkle with toffee bits and pecans
- let cool and serve
Serving Size: Makes 24 servings
Number of Servings: 24
Recipe submitted by SparkPeople user TRAVELMYWORLD.