Sweet Potato Cake with Chocolate Pecan Glaze ~ Life is busy. Life is crazy. Life is non-stop and certainly doesn’t seem to be slowing down any time soon so … I took a moment (or two) and made a cake. Perhaps it was to celebrate all of the good things in life and the heartwarming compassion that has risen out of the muddy Hurricane Harvey waters from not only my fellow Texans but from people all over the globe pitching in to help one another out. Perhaps it was to acknowledge the slightly cooler fall like temperatures creeping in (yay!). Perhaps it was for stress-eating my way through these last few hectic days/weeks. OR … Perhaps a little bit of everything. Either way my kiddos really enjoyed the benefits of this cake by having it after dinner for a few nights this past week and even for breakfast one morning(!). My boys love sweet potatoes but they really had no idea that they could be smashed into a cake let alone eaten in one. This tender cake gets topped with a hearty drizzle of chocolate and candied pecans. Lucky me, I even got to share this cake with the lovely Amanda Tatom over on Studio 512 –– watch the clip below. Grab a fork and go make this Sweet Potato Cake with Chocolate Pecan Glaze and share with friends.
2mediumsweet potatoes(or one large) cooked until soft and skin removed.
2 1/4cupsall-purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
2teaspoonsground cinnamon
1 teaspoon ground ginger
1/4teaspoonground nutmeg
1/2 teaspoon kosher salt
3large eggs
3/4cupbrown sugar
1/2cupgranulated sugar
1/2cupvegetable oil
1/2cupapple sauce
1/4 cup sour cream
1teaspoonvanilla extract
for the chocolate pecan glaze
2cupspecanslightly chopped
1cupdark chocolate chips
1/2cup coconut milk
2Tablespoonsunsalted butter
2Tablespoonsmaple syrup
2Tablespoons brown sugar
1/4teaspoonkosher salt
Servings: servings
Units:
Instructions
For the Sweet Potato Cake
Preheat oven to 350 degrees. Grease a traditional size bundt pan and set aside.
In a large bowl combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and set aside.
In another large bowl add sweet potatoes and use a fork or masher to smooth out potatoes. Once fairly smooth add eggs, brown sugar, granulated sugar,vegetable oil, apple sauce, sour cream and vanilla and gently stir until well combined. Once well combined add the dry ingredients into the bowl. Continue to stir until well combined. Once well combined pour batter into the prepared bundt cake pan and place into the oven for 45-55 minutes or until a toothpick comes out clean. Then remove from the oven and let cool on a rack. Once cooled remove from pan and serve with Chocolate Pecan Gauce -- see below.
for the Chocolate Pecan Glaze
In a small sauce pan add butter, pecans, brown sugar, maple syrup, and salt. Place over low heat and mix together well until butter is fully melted. Once butter is melted pour mixture out onto a cookie sheet and place into the oven for 10 minutes. After 10 minutes, using a spatula gently flip pecans over and continue to cook for another 5-10 minutes until lightly toasted. Remove from oven and set aside to cool.
Place a small pan over low heat, add chocolate chips and coconut milk. Stir until completely melted and well combined then remove from heat. Drizzle chocolate sauce and pecans over Sweet Potato Cake and serve.
5 Incredible Salad Recipes ~ While it’s still in the 100 degree temperatures around here (whew!) the end of summer break is happening and I am trying not to eat my feelings as of late due to much added (and unnecessary) stress and hello … middle school! I find this is the time more so than ever to find balance. Don’t get me wrong a big piece (or whole) of sheet cake certainly sounds awesome Tina Fey but I need to compliment all of that with some healthy veggies and what better way to do it than to grab a few bowls (or wraps) of salad. I have put together a few of my favorites here for you to get you through the first few days of school. Happy Back to School!
When corn season comes into play something delicious happens. The slightly sweet yet complex flavors, and crunchy, poppin’ kernels add something special to any dish.
You can certainly add extra jalapeño if you would prefer to heat things up a bit more but for me one did the trick. Lentils a easy to make, high in protein and fiber, and compliment this carrot slaw swirling with fresh lime, cilantro and chopped carrot tops and serve this one warm or cold.
A hearty and delicious salad speckled with spinach, strawberries, and feta cheese then tossed up with my new favorite dressing and wrapped up into a spinach tortilla can be good for a meal on the go or some (recovery) sit down time with the family.
Pair these half circles of goodness with a salty cheese such as blue (or feta) over a mixed green salad with a simple tarragon dressing and you’ve got a celebration on a plate. Bring this dish home for dinner by topping it with some grilled chicken or fish if you want a hearty dish.
Start grill on a medium high heat. Place cob of corn (husks and all) directly onto the grill. Cook for 15-20 minutes, with the lid on, rotating 2-3 times during the process. Once outside husks are dark and corn is cooked tender, remove from the grill and allow to cool for five minutes.
Gently remove husks from the corn and discard. Next lay corn on the sides and cut kernels off of the cob, rotating the cob as needed. Once kernels are all removed place into a large bowl.
Add onion, cilantro, mint, lime juice, jalapeño, mayonnaise, red pepper, and salt into the bowl and mix together well. Finally finish with cotija cheese and toss together gently and serve warm or chilled.
Make lentils according to directions and set aside when finished. In a large bowl combine carrots, carrot tops, onion, cilantro, jalapeño , lime juice, and olive oil and stir together well.
Next, add lentils, salt and pepper and give another stir. Finally, finish by adding feta cheese. Gently mix together well and serve.
Make quinoa according to directions and let cool completely. Place quinoa, strawberries, spinach, feta cheese, cilantro, and black pepper into a large bowl and mix together well. Next add 1/2 a cup of the maple tahini dressing and toss together one more time.
Place a tortilla wrap onto a flat surface and add 11/2 cups of the salad mixture and fold up the bottom side and then roll in the left and right to create a pocket. Continue to roll up into a burrito shape. Slice in half and serve with the remaining maple tahini dressing for dipping. Continue the rolling process until all of the wraps are made.
Add all ingredients into a medium bowl and whisk together until well combined. Drizzle over fresh salads, grilled meats, or fish. Store covered in a refrigerator.
Place a small pan over medium to low heat and add in shallots, olive oil, honey, apple cider vinegar and pomegranate seeds. Stirring occasionally for 1-2 minutes until honey begins to dissolve. Once dissolved, remove from heat and set aside.
Place kale, beans, feta and almond slivers into a large mixing bowl. Pour pomegranate dressing over the top and gently toss together. Finish salad with cracked black pepper and serve.
1Tablespoon canolia oil, safflower or vegetable oil
4cupsfresh romaine lettucechopped
1cuppurple cabbagechopped
1/2cup blue cheesecrumbled
for the Tarragon Dressing
2Tablespoonolive oil
3Tablespoons white wine vinegar
1Tablespoonshallotminced
1Tablespoonhoney
2teaspoonsfresh tarragonchopped
1/4teaspoonkosher salt
1/2 teaspoonground black pepper
Servings: -6 servings
Units:
Instructions
for the salad
Preheat grill to medium high heat. Brush each peach half, cut/flat side with safflower or vegetable oil and place flat side down on the grill. Grill for 4-8 minutes or until it's warm with golden grill marks.
Place lettuce and cabbage into a large bowl. Toss with desired amount of tarragon dressing until well combined. Next, add in the blue cheese crumbles and top with grilled peaches. Serve.
for the Tarragon Dressing
Place all of the ingredients into a small jar or bowl. Cover with lid if using a jar. Shake together or whisk together until well combined. Drizzle dressing over mixed salad.
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Hi and welcome to Local Savour! Most days I can be found in the kitchen eating and talking about food and this is where I get to share it all with you. Cheers to eating well! xo, Elizabeth
