When it comes to sharp fillings, choosing between sweet potato and pumpkin is really a win-win because both are very nutritious. However, sweet potatoes offer much more fiber, a little more protein, magnesium and vitamin C than pumpkin (1” 2).
This simple, fast -made cake is ideal for holiday gatherings, where the main party can leave little room for dessert. Only a small slice, with his creamy filling and gingery crust, will certainly satisfy. Make sure you don’t skip the yogurttopping (the pieces of candied ginger reflect the ginger flavor in the crust). You can make the cake and the topping one day ahead and cooled or serve at room temperature.
Sweet potato cake with honey-giger yogurt
Active time: 15 minutes Total time: 45 minutes
Ingredients
- 30 gingersnap -cookies
- 1/4 cup (55 g) butter, melted
- 1 cup (200 g) Sweet potato, cooked and pureed
- 3/4 cup (180 ml) evaporated fat -free milk
- 1/2 cup (100 g) brown sugar, packed
- 1 teaspoon of pumpkin pie herb
- 2 large eggs
- 1 cup (245 g) just 2% Greek yogurt with reduced fat
- 3 tablespoons candied ginger, fine minced meat
- 2 tablespoons darling
Instructions
Preheat the oven to 350 ° F (180ºC). Pulsate the gingersnap cookies in a food processor until they are finely ground. Add the melted butter and pulsate until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom and up on the sides of a 9-inch sharp pan with a removable bottom. Bake for 8 minutes, or until the crust is set. Remove from the oven and set aside.
Rinse and dry the bowl of the food processor. Add the sweet potato, evaporated milk, brown sugar and pumpkin pie herb. Process until smooth. Add the eggs and pulse to combined; Do not mix.
Pour the filling into the warm crust. Bring the cake back to the oven and bake for about 20 minutes, or until the filling is set.
Remove the cake from the oven and let it cool slightly. Carefully remove the cake from the pan and transfer to a grid to cool down completely.
Stir the yogurt, candied ginger and honey in a medium bowl to well combined. Cut the cake and serve with a spoon of the yogurt-ring topping.
Serves: 12 | Serving size: 1 slice cake and approximately 1 1/2 tablespoons topping
Nutrition (per portion): Calories: 190; Total fat: 6G; Saturated fat: 3G; Monounsaturated fat: 1g; Cholesterol: 47mg; Sodium: 145 mg; Carbohydrate: 29g; Dietary fiber: 1G; Sugar: 21g; Protein 5g
Food bonus: Potassium: 237 mg; Iron: 4%; Vitamin A: 21%; Vitamin C: 5%; Calcium: 8%
Originally published November 2019
Post Sweet potato cake with honey-giger yogurt first appeared on Myfitnesspal blog.