Sweet Potato Pudding Cake with Craisins & Raisins

I’m always looking for interesting ways to repurpose prepared foods. Leftover rice from Monday’s dinner with chili turns into paella on Tuesday or pilaf on Wednesday. All foods deserve a happy second turn in life! 

Here, we find new life for an extremely large sweet potato. Of course, you should feel free to use smaller sweet potatoes! If you have a leftover baked sweet potato, great. If not, bake up a fresh sweet potato! Adapted from recipes for Jamaican Sweet Potato Pudding Cake, this rich pudding cake isn’t overly sweet, allowing the sweet tartness of the dried cranberries and raisins to shine through.

Treat yourself to a slice of Sweet Potato Pudding with raisins and dried cranberries!

Treat yourself to a slice of Sweet Potato Pudding with raisins and dried cranberries!

This recipe is Gluten Free, but go ahead and use regular all purpose flour.

One laaaaarge sweet potato

One laaaaarge sweet potato

Just some of the ingredients....

Just some of the ingredients….

Baking that sweet sweet potato!

Baking that sweet sweet potato!

Baked Sweet Potato with eggs

Baked Sweet Potato with eggs

Adding raisins and craisins to the batter

Adding raisins and craisins to the batter

Pour the batter into a greased springform pan

Pour the batter into a greased springform pan

Looks great even before it's baked!

Looks great even before it’s baked!

Baked with a glorious crust!

Baked with a glorious crust!

Couldn't wait... sliced into the cake while it was still hot!

Couldn’t wait… sliced into the cake while it was still hot!

Sprinkle powdered sugar to make it pretty

Sprinkle powdered sugar to make it pretty

Sweet Potato Pudding Cake with Raisins and Dried Cranberries

Makes a 9″ cake

Adapted from Social Kitchen

Ingredients

1 large sweet potato (1 1/2 pounds)
3/4 cup AP gluten free flour
1/2 cup almond flour
pinch kosher salt
1 teaspoon nutmeg (freshly grated preferred)
2 tablespoons Jack Daniels
4 large eggs
1 can coconut cream (14.5 ounces)
1 cup light brown sugar
2 tablespoons butter, melted
1 cup raisins
1 cup dried cranberries
powdered sugar to dust

Directions

Preheat oven to 450 degrees.
1. Bake sweet potato on a baking sheet for 40-45 minutes, until fork tender. Let cool to room temperature. Or use a pre-baked sweet potato.
2. Set oven to 350 degrees. Grease a 9″ round springform pan with cooking spray or butter.
3. In a medium size bowl, combine gluten free flour, almond flour, salt and nutmeg.
4. In the bowl of a stand mixer (or in a large bowl, if you’re using a hand mixer or mixing by hand) add sweet potato and eggs. Beat until smooth.
5. Add coconut milk, brown sugar, Jack Daniels and butter. Mix to combine.
6. Sift in dry ingredients. Mix to combine.
7. Add raisins and cranberries. Mix to combine.
8. Pour into prepared springform pan. Place springform pan on a baking sheet (in case it leaks) and bake for 50-60 minutes, until top has a golden crust and toothpick inserted into the center comes out clean.
9. Cool for 10-15 minutes. Run a knife around the edge to release the cake from the springform pan.
10. Let cake cool for a few hours. Top with powdered sugar.
11. The cake is delicious at room temperature.
.
Enjoy!
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Eat, Drink & Be Yummy!
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