Sweet Potatoes - Delicious - Nutritious - Keep well in storage - Very versatile
As we all know we need to limit our sugar intake. That being said, if you want something sweet now and then, this is a great recipe. Made with organic whole wheat flour, organic sweet potatoes, organic milk, extra virgin olive oil and free range eggs it packs a lot of nutrition. With or without frosting, it is a winner.
1/2 cup organic milk 2 1/4 cups organic whole wheat flour
2 cups sugar 1 teaspoon baking soda
1 cup extra virgin olive oil 1 teaspoon baking powder
3 free range eggs, separated 1 teaspoon cinnamon
3 cups grated and peeled organic sweet potatoes 1 teaspoon nutmeg
1 1/2 teaspoon vanilla extract 1/2 teaspoon salt
Preheat oven to 350 degrees. In large mixing bowl with electric mixer blend the olive oil and sugar until well blended. Separate eggs. Add egg yolks, vanilla and milk to oil mixture. Blend well and set aside.
Sift 1/4 cup of the flour over grated sweet potatoes. Toss to coat all sweet potatoes well.
In a separate bowl combine the remaining 2 cups of flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add this to the oil mixture and mix well. Fold in coated sweet potatoes.
Beat egg whites stiff and fold into the cake batter. Pour batter into a 10-inch tube cake pan that has been coated with oil and flour. Bake cake 55 minutes or until done.
1 cup organic milk 1 cup powdered sugar 1 cup coconut
3 tblsp. organic whole wheat flour 1 cup organic butter or Smart Balance 1/2 cup pecans
1 teaspoon vanilla extract
Place milk and flour in a sauce pan and use a whisk to blend well. Cook over medium heat until it thickens stirring constantly. Remove from heat and allow to cool thoroughly.
Place sugar, butter or Smart Balance and vanilla extract in mixing bowl and mix well with electric mixer. Add flour mixture and mix well.
Stir in coconut and pecans.