- 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).