Sweet Potato Breakfast Cake

April 18, 2013

Chocolaty Sweet Potato Sour Cream Cake

By:  Coach Maria – Salus Nutritionist & Food Expert

There are mornings when I just don’t feel much like eating a meal for breakfast.

The problem, however, comes when that mood strikes me, and yet I have an intense workout ahead of me.  No bueno.

It took a few tries, but I finally came to a delightful solution for both my lack of appetite and the fuel required for my impending workout.

Not overly sweet, versatile enough to switch around add-ins, enough good carbs to fuel your workouts but not bloat the gut.


serves 6-8 (depending on portion size)

1/3 c almond flour
1/4 c coconut oil, melted
3 eggs
1.5 c cooked sweet potato, mashed*
1 tblsp pumpkin pie spice
1/4 c raw honey (or pure maple syrup)
1 tblsp vanilla extract
1/2 tsp salt
1.5 tsp baking powder
Add-ins:  large handful of one of the following or a mix of a few: dried cranberries, raisins, chopped nuts, allergy friendly Enjoy Life chocolate chips (dairy and soy free – Harmon’s and some Smith’s stores carry this brand)
Preheat oven to 350.
Combine and thoroughly mix all ingredients except add-ins in a medium bowl.
Stir in any combination of add-ins.
Pour into a lightly greased loaf pan.
Bake 20-25 minutes or until toothpick inserted into the center comes out clean.

*For convenience sake:  I have seen cans of sweet potatoes that contain ONLY sweet potatoes – no light syrup which really means needless “sugar”!  Ask your local grocery store if they carry it.  If not, request it!!  It’s really handy on days when you have time to make this, but not time to bake a sweet potato!

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