Spiced Sweet Potato Snacking Cake
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Spiced Sweet Potato Snacking Cake

Spiced Sweet Potato Snacking Cake

with Maple Apple Compote & Lemony Crème Fraîche

Sweet potato takes the place of carrots in this fluffy cake packed with warming spices, oats, and pecans. Enjoy it on its own for a quick and tasty breakfast, or serve it with sweet, buttery maple-raisin apple compote and a drizzle of lemony crème fraîche to create an inventive dessert for a crowd (can you say “leftovers for days?”). The best part? We called it “snack cake” so you can have a slice any time you like!

This recipe is triple the typical servings, providing 6 servings and 12 servings for a 2 person and 4 person box respectively.

Tags:
Multi-Portion
Calorie Smart
New
Veggie
Allergens:
Wheat
Tree Nuts
Milk
Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time1 hour
Prep Time15 minutes
DifficultyHard

Ingredients

serving amount

1 unit

Sweet Potatoes

2 unit

Apples

1 unit

Lemon

1 tablespoon

Warming Spice Blend

½ cup

Flour

(Contains Wheat)

1 cup

Rolled Oats

1 ounce

Pecans

(Contains Tree Nuts)

1 unit

Baking Powder

4.5 tablespoon

Sour Cream

(Contains Milk)

2 unit

Eggs

(Contains Eggs)

1 tablespoon

Cornstarch

3 tablespoon

Brown Sugar

1 ounce

Golden Raisins

4 tablespoon

Maple Syrup

6 tablespoon

Crème Fraîche

(Contains Milk)

Not included in your delivery

Salt

Cooking Spray

½ cup

Sugar

½ cup

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories560 kcal
Fat28 g
Saturated Fat15 g
Carbohydrate69 g
Sugar42 g
Dietary Fiber5 g
Protein7 g
Cholesterol125 mg
Sodium620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Zester
Baking Dish
Medium Bowl
Plastic Wrap
Potato Masher
Large Bowl
Whisk
Small Bowl
Large Pan

Instructions

Prep
1

• Adjust rack to top position and preheat oven to 400 degrees. Wash and dry produce. • Peel and dice sweet potato into 1-inch pieces. Zest and halve lemon. Halve, core, and dice apples into ½-inch pieces. • Coat an 8-by-8-inch baking dish (9-by-13-inch baking dish for 12 servings) with nonstick cooking spray.

Cook & Mash Sweet Potato
2

• In a medium microwave-safe bowl, combine sweet potato, 1 tsp water, and 1 tsp salt (2 tsp water and 2 tsp salt for 12 servings); cover with plastic wrap. Microwave in 2-minute intervals until sweet potato is softened, 4-6 minutes total. TIP: If sweet potato is still firm, continue to cook in 1-minute intervals until soft. • Add 2 TBSP butter (4 TBSP for 12) and mash until slightly smooth (it’s OK if some lumps remain!). Transfer mashed sweet potato to refrigerator to cool, 5-7 minutes.

Start Batter
3

• Meanwhile, place 4 TBSP butter and 2 tsp Warming Spice Blend (8 TBSP butter and 4 tsp Warming Spice Blend for 12 servings) in a large microwave-safe bowl. (Be sure to measure the Warming Spice Blend—we sent more!) Cover with plastic wrap and microwave in 30-second intervals until melted, 1-2 minutes total. Stir to combine. • Add cooled mashed sweet potato, sour cream, and ½ cup white sugar (1 cup for 12) to bowl; whisk until well combined. • Whisk in eggs* one at a time until smooth.

Finish Batter & Bake Cake
4

• In a second medium bowl, combine flour, oats, pecans, half the baking powder, and 1 tsp salt (all the baking powder and 2 tsp salt for 12 servings). • Transfer flour mixture to bowl with sweet potato mixture; mix until just combined. • Pour batter into prepared baking dish. • Bake on top rack until cake is springy to the touch and a toothpick inserted into the center comes out clean, 25-30 minutes.

Soften Raisins
5

• While cake bakes, in a small bowl, combine raisins, ¼ cup water (1⁄3 cup for 12 servings), and juice from the lemon. • Cover with plastic wrap; microwave until raisins soften, 45-60 seconds. Set aside.

Cook Apple Compote
6

• Melt 1 TBSP butter (2 TBSP for 12 servings) in a large pan over medium heat. Add apples, cornstarch, brown sugar, and ¼ tsp salt (½ tsp for 12); cook, stirring, until fragrant, 30-60 seconds. • Add softened raisins and their liquid; cook, stirring occasionally, until apples are tender and glossy, 3-5 minutes. • Remove from heat. Stir in maple syrup and 1 TBSP butter (2 TBSP for 12) until butter is melted and mixture is well combined.

Finish & Serve
7

• In a second small bowl, combine crème fraîche with as much lemon zest as you like. • Once cake is done, let cool for 10 minutes. Cut cake into 12 pieces to serve (you’ll have 24 pieces for 12 servings). • Divide cake between plates; top with apple compote and lemony crème fraîche. Refrigerate any remaining cake and toppings, covered, for up to 5 days.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

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