Sweet Potato Almond Butter Cake

Nov 24

If you need a quick, last-minute snack for the Thanksgiving holiday, give this Sweet Potato Almond Butter Cake a go!

This recipe features a simple and irresistible combination of sweet potato, almond butter, and maple syrup, resulting in a lightly sweet cake. Adding lemon zest and dried fruits gives this cake a refreshing twist.

It’s best enjoyed as a pre or post-ride snack or shared around the table during Thanksgiving festivities.

Makes 12 servings

Time 5 minutes prep, 25-30 minutes to bake

Ingredients

1 cup cooked sweet potato

½ cup almond butter

⅓ cup maple syrup

2 eggs

1 cup sprouted rolled oats

1 tsp vanilla extract

1 tsp ground cinnamon

¼ tsp fine sea salt

½ tsp baking soda

⅓ cup dried fruit (blueberries, cranberries, cherries)

Zest and juice of 1 lemon

Directions

Preheat the oven to 375°F. Grab an 8 x 8-inch square baking pan, a 12-tin brownie bar pan, or a 12-tin muffin pan, and grease well or line.

Put all the ingredients except the dried blueberries in a high speed blender. Blend until smooth. Fold in the dried blueberries. Pour into your prepared pan and bake for 25 - 30 minutes or until a toothpick inserted into the middle comes out clean.

Store leftover cake covered in the fridge. Eat a sliced 1-2 hours before a ride if you need something quick and don’t have enough time to get in a full meal.

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