This is the perfect use of leftover sweet potatoes from your Thanksgiving dinner (as long as yours aren’t buried in marshmallows – please don’t tell me if they are, I’ll weep). If you have family visiting I suggest making this for breakfast on Friday morning after Thanksgiving. It is the perfect “day after Thanksgiving” treat. I had no idea that sweet potatoes are the MOST nutritious of all vegetables. Did you know that? I’m so busy trying to feed my family healthy, home made foods and I’ve been completely ignoring the BEST vegetable? I’m so embarrassed. I may have to hide.
Sweet Potato Breakfast Cake (10-12 servings)
- 1½ cups cooked, peeled sweet potatoes*
- ¼ cup orange juice
- 2 cups sifted flour
- 1½ cups sugar
- 1½ teaspoons baking soda
- 1½ teaspoons salt
- 2 tablespoons cocoa
- ½ teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- 2 eggs
- ¾ cup chopped nuts (optional)
- ½ cup unsalted margarine or butter at room temperature
*A wee note about sweet potatoes. I used my Thanksgiving sweet potato leftovers. If you don’t have a casserole dish filled with extra sweet potatoes what you’ll want to do is wash 3-4 sweet potatoes. Put them in a large pot (skins ON) and cover them in cold water. Bring the water to a boil and then gently boil them, covered, until they are cooked through but NOT mushy. This takes 20-25 minutes, depending on the size of your potatoes. Using tongs remove them from the water. Allow them to cool. Peel the potatoes and cut them into chunks. Place the potato chunks in a blender with the orange juice (if you have leftover cooking liquid from your Thanksgiving potatoes substitute some of it for OJ – yum!). Process the potatoes until they are smooth. I had to open the blender and scrape down the sides a number of times to get them completely smooth.
Pre-heat oven to 350 degrees.
Mix all dry ingredients together in a bowl. Blend the eggs with the softened butter or margarine, and the smooth sweet potatoes. Add the wet ingredients to the dry ingredients and mix thoroughly.
Pour the batter into a greased 12×9 pan. Bake for 35-40 minutes or until cake tester comes out clean. Serve warm.
We like this breakfast cake so much I may have to try baking a more desserty version. This one on the beautiful blog KitchenConfidante, looks incredible.