Decided I would test run a new cake recipe today with one of my favorite foods; sweet potatoes.
Recipe is pretty easy and basic. I’m also thinking of a remake with some leftover sweet potato mash that I made for dinner to see if leftover sweet potato mash will work just as easy as custom made. The original recipe is from FineCooking.com Magazine Oct/Nov 2016 issue.
It works. The dense and moist pound cake texture has a solid feel, very little crumb. The ginger leaves a nice warm after bite while the sweet potato brings a subtle sweetness reminiscent of the sweet potato biscuits at one of my local favorite restaurants. Even after a few days it stayed moist and the ginger flavor grew some..
In fact I bet a simple sugar glaze with either honey or maple syrup instead of the powdered sugar might even be a great alternative topping. I could also see a scoop of vanilla or cinnamon ice cream with a drizzle of carmel sauce. Also curious as to how this would taste studded with candied ginger pieces.
Only caveat is that I see so far is make sure you use the right size pan. The one I used, was smaller than the recipe called for and it definitely over flowed through the center hole.