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Get Started - 100% free to try - join in 30 secondsMake Ahead Tip: Cover and refrigerate for up to 2 days. | Equipment: 9-inch springform pan
Some reviews:
- Looking at the recipe, and taking the other reviews into consideration, I decided to try this with a bit of added spice. I seasoned it similarly to my pumpkin pie- in addition to the nutmeg, I added a little ginger and cinnamon, and just a bit of ground cloves. Because of te added spice, I increased the sugar just a tad. It was delicious. In fact, it will become an autumn go-to dessert in our house. Next time, I'll double the topping and it will be perfect!
For Cake:
1 cup raisins
2 tablespoons dark or light rum
1 cup whole-wheat pastry flour (see Note)
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 pound sweet potato (about 1 large), cooked (see Tip) and peeled
3 large eggs
1 14-ounce can “lite” coconut milk
1 cup packed light brown sugar
2 tablespoons butter, melted
For Topping:
1/2 cup unsweetened shredded coconut
2 tablespoons packed brown sugar
1/8 teaspoon ground cinnamon
Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
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