Autumn is baking time. And what could be better than a creamy, sweet sweet potato cake with lots of autumnal spices? Our version is based on sweet potato in combination with coconut milk, almond butter, cinnamon, cloves, ginger and a pinch of nutmeg - vegan, without refined sugar and an incredibly creamy comforter. The sweet potato cake gets that certain extra something from the crispy granola base.
Perfect for a cozy afternoon with family, friends or a good book on the couch.
Ingredients for the sweet potato pie
Floor
- 5 EL Coconut Paste
- 1 tbsp maple syrup
- 250 g Granola Chocolate Sea Salt
- Coconut oil for greasing
filling
- 2 sweet potatoes
- 180 ml coconut milk (the solid part)
- 50 g coconut blossom sugar
- 2 EL Almond Candy
- 1.5 TL cinnamon
- 1/2 tsp clove, ground
- ½ tsp ginger, ground
- 1/4 tsp nutmeg, ground
- 3 The cornstarch
preparation
- Grease a round springform pan (diameter approx. 22cm) for the base. Melt coconut butter in a water bath and stir in maple syrup. Briefly crumble the granola in a blender. Mix with the coconut syrup mixture and press into the cake tin, leaving an edge. Put something into the fridge.
- Peel sweet potatoes and cut into cubes. Boil two fingers of water in a pot and cook the sweet potatoes until tender.
- Preheat oven to 180°C top/bottom heat. Place the cooled sweet potato in a blender or food processor and process with coconut milk, coconut blossom sugar, almond candy, spices and cornstarch to form a creamy dough. Pour into the cake tin and smooth it out.
- Bake the cake for about 50 minutes. If the crust gets too dark, cover the edges with aluminum foil. Allow the sweet potato cake to cool completely after baking. Tastes especially good with a dollop of coconut cream!
Leave a comment