Sweet Potato Cake With Chocolate Pudding Frosting Food

CHOCOLATE SWEET POTATO FROSTING

Chocolate Sweet Potato Frosting image

Who knew that sweet potatoes, cocoa, agave and semisweet chocolate could make such a delectable frosting? I adapted the recipe from http://www.sandisallergyfreerecipes.net/chocolate-sweet-potato-frosting-dairy-free-refined-sugar-free/ and used it on my gorgeous ricotta cake - nobody could tell it was almost fat free!

Provided by YummySmellsca

Categories Dessert

Time 1h5m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 6

Ingredients

300 g cooked sweet potatoes, peeled and mashed (about1 1/2 cups)
3 tablespoons cocoa
1 ounce semisweet chocolate, melted
1/4 cup raw agave nectar or 1/4 cup dark honey
2 teaspoons vanilla
1/4 teaspoon sea salt

Steps:

Whip all the ingredients in a food processor until smooth.
Chill 1 hour before using.

Nutrition Facts : Calories 38.1, Fat 1.4, SaturatedFat 0.8, Sodium 55.8, Carbohydrate 6, Fiber 1.3, Sugar 1.6, Protein 0.9

SWEET POTATO PUDDING CAKE

Sweet Potato Pudding Cake image

Inspired by one of the most popular Jamaican desserts. Results in a delicious, cheesecake-like dessert. From eatingwell.com

Provided by tcespy5010

Categories Cheesecake

Time 21m

Yield 12 Slices, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup raisins
2 tablespoons rum
1 cup whole wheat pastry flour
1/2 teaspoon nutmeg, freshly ground
1/2 teaspoon salt
1 lb cooked sweet potato
3 large eggs
1 (14 ounce) can light coconut milk
1 cup light brown sugar, packed
2 tablespoons butter, melted
1/2 cup unsweetened coconut
2 tablespoons brown sugar, packed
1/8 teaspoon cinnamon

Steps:

Preheat oven to 350. Coat a 9-inch springform pan with cooking spray.
Toss raisins and rum in a small bowl and let stand.
Whisk flour, nutmeg and salt in another bowl.
Mash sweet potato in a large bowl.
Add eggs and beat with an electric mixer on medium speed until combined.
Add coconut milk, 1 c brown sugar and butter.
Beat until combined.
Stir in the dry ingredients until evenly moistened.
Stir in the raisins and any remaining rum.
Spread into prepared pan.
TOPPING: Combine coconut, 2 T brown sugar and cinnamon.
Sprinkle on top of the cake.
Bake until a knife inserted in the center comes out clean--1 to 1 1/4 hours.
Let cool in the pan for 10 minutes.
Run a knife around the edge of the pan and remove the ring.
Cool at room temperature for 1 hour, then refrigerate until cold (about 3 hrs).
Prep time does not include the cooling and refrigerating.

Nutrition Facts : Calories 280.1, Fat 9.6, SaturatedFat 7.1, Cholesterol 58, Sodium 151.7, Carbohydrate 46, Fiber 4.2, Sugar 30, Protein 4.5

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