Sweet Potato Cake

Winter season is here and so is the time to indulge in seasonal fruits and vegetables. Sweet potatoes, also known as shakarkandi is an excellent and inexpensive food item to gorge on this season. They are starchy root vegetables that are rich in vitamin A, B6, C and minerals like Iron, magnesium, potassium and is also a great source of Fiber, protein and natural sugars. They’re also high in antioxidants that protect your body from free radical damage and chronic disease.

So, let’s try this fine-textured sweet potato cake which is perfectly spiced with a little cinnamon and nutmeg flavor and is a perfect addition to dessert tables this holiday season.

Ingredients

Amount

Eggs (medium size)

2

Medium size Sweet potato (boiled and mashed)

2

All-purpose flour / whole wheat flour

2 cup

Sugar

1 cup

Vegetable oil

½ cup

Baking soda

1 tsp.

Baking powder

1 tsp.

Salt

¼ tsp.

Vanilla essence

1 tsp.

Milk

½ cup

How to Make It

1. Preheat the oven at 180 degree Celsius.
2. Mix all the dry ingredients in all-purpose flour and sieve to mix well.
3. Beat the vegetable oil and sugar until creamy. Gradually add eggs, mashed sweet potatoes to sugar mixture and mix them well.
4. Now add all the sieved dry ingredients to sugar mixture, beating at low speed until blended together.
5. Add vanilla essence and milk to adjust the consistency.
6. Grease and flour the cake mold and pour the mixture inside.
7. Bake at 180 degree Celsius for 45 to 60 minutes. And check whether it’s cooked properly by inserting a long wooden pick in center and watch if it comes out clean.
8. Cool cake for 20 minutes in the pan, then invert onto serving plate.

Hope you enjoy baking this cake. Though, it is a healthy dessert but try to eat it in limited portion.

Happy baking, Happy holiday season.