Sweet Potato And Ginger Cake With White Chocolate

Name: Sweet Potato And Ginger Cake With White Chocolate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sweet potato, peeled, chopped; 1/2 cup butter, at room temperature; 2/3 cup maple syrup; 1/3 cup brown sugar; 2 None eggs, at room temperature; 1/2 tsp vanilla extract; 3/4 cup all-purpose flour; 2 tsp ground ginger; 1 tsp baking soda; 1/2 tsp salt; 1/2 tsp ground allspice; 2 tbsp heavy cream; 3 oz white chocolate, broken into pieces

Servings: persons

1 lb sweet potato, peeled, chopped
1/2 cup butter, at room temperature
2/3 cup maple syrup
1/3 cup brown sugar
2 None eggs, at room temperature
1/2 tsp vanilla extract
3/4 cup all-purpose flour
2 tsp ground ginger
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground allspice
2 tbsp heavy cream
3 oz white chocolate, broken into pieces

1
Cook sweet potato in boiling, lightly salted water for 15-20 mins, until tender. Drain. Puree using a hand blender. Set aside.
2
Preheat oven to 350u00b0F. Lightly grease and flour an 8 inch cake pan.
3
Cream butter, maple syrup and sugar together until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla extract. Fold in 1 cup sweet potato puree (reserve remainder for another use). Sift together flour, ginger, baking soda, salt and allspice then fold into creamed mixture until combined. Transfer to prepared pan, smooth top and bake for 40-45 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 10 mins.
4
Meanwhile, bring cream to a boil. Remove from heat and add chocolate, stirring until smooth. Set aside for 10 mins to cool.
5
Serve cake warm or at room temperature, drizzled with chocolate.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb sweet potato, peeled, chopped, 1/2 cup butter, at room temperature, 2/3 cup maple syrup, 1/3 cup brown sugar, and more.

Yes, Sweet Potato And Ginger Cake With White Chocolate falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!