1cupbaked sweet potatoabout 2 large sweet potatoes pureed*
½tspcinnamon
⅓cupsemi-sweet chocolate chipsEnjoy Life brand
4tspbaking powder
¼tspsalt
⅓cuphoney
2eggs
1cupunsweetened soy milkI like Silk brand. Feel free to use any milk of your choice.
Optional - walnuts(just because they make everything taste better)
Instructions
Preheat oven to bake at 375°F.
Heavily grease an 8 x 8 pan with butter, coconut oil or any oil of choice thoroughly to ensure batter does not stick.
Combine all flours and cinnamon together in a large bowl. Add in baking powder and salt and whisk well.
Puree sweet potatoes in a blender or food processor until completely smooth.
Combine sweet potato puree, honey and milk in a separate clean bowl. Scramble eggs and add to wet ingredients.
Incorporate wet ingredients into dry ingredients and mix, but be careful not to over mix.
Bake for 25 minutes or until a toothpick comes out clean from the center.
Notes
*Bake sweet potatoes ahead of time, then seal in airtight container in freezer. Defrost the day before baking in the refrigerator.Magnesium per serving: 52mg
Nutrition
Nutrition Facts
Breakfast Sweet Potato Chocolate Cake
Amount Per Serving
Calories 170Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 85mg4%
Potassium 430mg12%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 13g14%
Protein 6g12%
Calcium 114mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.