Soft and tender, lightly spiced sweet potato cake made extra delicious and comforting.

Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 12 minis or one 9″
Tools: Stand mixer with paddle or mixing bowls, mixing spoon, blender or immersion blender, 3″ silicone baking mold, 9″ cake pan, saucepot.

*If Einkorn 65% extraction is not available, a combination of 1/4 whole wheat flour and 3/4 all-purpose flour will work.

Ingredients:

• 2 C chopped dates
• 2 C sweet potato (diced & boiled)
• 2 tsp baking soda
• 2 1/2 C white wine
• 1 C butter
• 2 C raw sugar
• 1 vanilla bean
• 3 C einkorn flour 65% extraction*
• 1 tsp salt
• 1 tbsp baking powder
• 1/2 tsp nutmeg
• 1/2 tsp anise
• 1 tsp cinnamon

Directions:

1. Combine chopped dates, boiled sweet potatoes, spices, and baking soda in a mixing bowl. Bring White Wine to a boil and pour over ingredients. Allow to steep 1 hour.
2. Mix Cream butter and sugar until light and airy. Incorporate eggs, and mix until completely absorbed into the butter mixture.
3. Blend the cooled sweet potato and wine mixture using an immersion blender or stand blender. Small pieces of sweet potato are ok.
4. Sift dry ingredients together.
5. Add one-third of the dry mixture to the cream butter, eggs, and sugar. Follow with 1/2 of the sweet potato mixture, Continue this pattern for the remaining ingredients.
6. Scoop into 3″ silicone baking mold, or papered muffin tin, and bake for 20 minutes for mini cakes and 30-40 minutes for standard 9″ cake.