Sweet Potato And Ginger Cake With White Chocolate

Name: Sweet Potato And Ginger Cake With White Chocolate
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

13 ingredients

5 steps

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

Directions

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 350°F. 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.