I think sweet potato has got to be one of my all-time favourite slow burning carbohydrates. Not only because it’s delicious and can be used in both sweet and savoury recipes, it also has a minimal impact on your blood sugar levels (depending on how you prepare it, that is. A baked sweet potato has a higher glycemic index than a boiled or steamed sweet potato). What better way to spend a rainy long weekend than playing in the kitchen? This single-serve cake is a perfect pre-workout or afternoon snack, breakfast, or dessert. It provides hours of fuel and loads of deliciousness!
Ingredients
2 small sweet potatoes, peeled and steamed
1/4 cup brown rice or quinoa flour (or even protein powder could work)
1 tbsp coconut oil, plus extra for greasing
1/4-1/2 tsp cinnamon
1/2 tsp vanilla
1/4 tsp baking soda
Pinch sea salt
Directions
- Preheat oven to 350F. Grease a ramekin or small dish with coconut oil.
- Steam sweet potatoes and mash by hand or toss ‘em in the food processor.
- Add flour and mix or process with the sweet potato. Add in the rest of the ingredients and mix.
- Scoop mixture into your ramekin and bake for 20 minutes. Allow to cool and enjoy. Bonus: stick a square of dark chocolate into the middle of the cake when you pull it out and let it melt. Yummm.
