Chocolate Sweet-Potato Snack Cake

Chocolate Sweet-Potato Snack Cake

Here's a variation on the Chocolate Pumpkin Snack Cake in my book, Wildly Affordable Organic. This year-round version uses sweet potatoes instead of pumpkin. It's also cholesterol and dairy free because it uses ground flaxseed instead of eggs and coconut oil instead of butter. The result is light and tender, with a good cocoa flavor and just a faint hint of spiciness from the sweet potato.

Active time: 15 minutes. Total time: about an hour. Makes 8 servings.

2 tablespoons finely ground flaxseed 6 tablespoons water 1 cup white whole wheat flour (120 grams) 1/3 cup cocoa (30 grams) 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup coconut oil, room temperature shortening for pan or eight paper cupcake liners 1 cup sugar (200 grams) 2/3 cup mashed North Carolina sweet potatoes, pumpkin puree, or canned plain pumpkin (140 grams)

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Orange Sweet-Potato Muffins

You'll feel like one of the baking wizards at a healthy spa when you bake these tender, tangy muffins. They're full of whole grains, fruit, and vegetables and have not a trace of cholesterol. Spread two with peanut butter for a healthy breakfast or have one plain after your workout.

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Light Sweet-Potato Salad

Lighter than traditional potato salad, this recipe is healthier and more colorful too. With no mayonnaise to weigh it down, it's also safe to pack for lunch. Serve as is or on top of shredded lettuce.

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Humlicious Sweet Potato

Here's a quick and suprisingly tasty combination for a quick lunch or weeknight meal. Top half a sweet potato with tomato sauce and hummus. Serve with a green salad or bell pepper sticks.

Active time: 3 minutes. Total time: 7 minutes. Serves 2. Easy to divide or double.

Ingredients

1 sweet potato

1/2 cup Tomato Sauce with Chard and Onions (use Swiss chard instead of collards in this recipe)

1 cup Hummus

Method

1. Microwave sweet potato until fork tender, about 5 minutes on high. Turn sweet potato over after about three minutes to promote even cooking.
2. Microwave tomato sauce until hot, about 1 minute on high. Split sweet potato in half lenghtwise and loosen flesh with fork so sauce can get some traction.
3. Top sweet potato with tomato sauce and then with hummus. Serve immediately.

Tips and Notes

• Save energy by tucking a few sweet potatoes in the oven when you are baking something else. Use at once or microwave for about three minutes to reheat later. 
• Add a tablespoon or two of raisins to the tomato sauce for a slightly sweeter and more complex taste.