Cardamom is a warm earthy spice that suits a coffee cake. No one will know sweet potato is part of the batter, providing moistness and texture. It also gives it a nice golden glow.
Serve warm or cool.
Preparation Time: 15 minutes
Baking Time: 30 to 35 minutes
Serves: 12
Ingredients:
•1 Ontario Sweet Potato (about 12 oz/375 g)
Topping:
•1/2 cup (125 mL) chopped pecans
•1/4 cup (50 mL) packed brown sugar
•1/2 tsp (2 mL) ground cardamom
Batter:
•1-1/2 cups (375 mL) all-purpose flour
•1 tbsp (15 mL) ground cardamom
•1 tsp (5 mL) baking powder
•1/2 tsp (2 mL) each baking soda and salt
•1/2 cup (125 mL) butter, softened
•1/2 cup (125 mL) Ontario liquid honey
•2 Ontario eggs
Preparation Instructions:
Scrub sweet potato and trim off ends. Pierce with small knife in several places; microwave at High until tender, 6 to 8 minutes, turning over partway through. When cool enough to handle, scoop out flesh and mash with fork until smooth. Measure out 1 cup (250 mL); set aside.
Topping: In small bowl, combine pecans, brown sugar and cardamom; set aside.
Batter: In medium bowl, combine flour, cardamom, baking powder, baking soda and salt.
In large bowl, using an electric mixer, beat butter and honey together until light and fluffy. Beat in eggs, 1 at a time, until smooth. Stir in sweet potato, blending well. Stir in dry ingredients just until moistened.
Spread batter into greased 9-inch (2.5 L) square cake pan. Sprinkle evenly with topping. Bake in 350°F (180°C) oven for 30 to 35 minutes or until toothpick inserted in centre comes out clean. Let cool in pan on wire rack.
Nutritional Information:
1 Serving: •Protein: 4 grams
•Fat: 12 grams
•Carbohydrate: 34 grams
•Calories: 255
•Fibre: 2 gram
•Sodium: 255 mg
– Recipe and photo courtesty of Foodland Ontario
