Cooking a sweet potato torte

Serves 12

  • 1 1/2 cups sugar, divided
  • 1 cup packed cooked, mashed orange-fleshed sweet potato, such as Beauregard, garnet, or jewel
  • 1 cup almond flour
  • 1/2 cup unsweetened dark-chocolate cocoa powder
  • 1/8 tsp. salt
  • 4 large eggs
  • 2 oz. bittersweet chocolate
  • 2 Tbs. nonfat soymilk

For the rest of the recipe go to vegetarian times

I made this for easter and it was awesome! It was nice to taste the sweet richness that the sweet potato and chocolate created when mixed.

Some suggestions: I will say that having an electric beater would make the fluffing of the egg whites much, much easier. Also I cooked it for the minimum amount of time the recipe required and it appeared done (clean knife) but it was a little too moist when I cut it for serving, I think next time I will give it an extra ten minutes or so.

It would be cool to make it in souffle ramekins instead of the spring form. It was a little messy to cut up (plus it would up the classy factor to have it served individually).


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