Desserts

Purple Sweet Potato Cake

When I saw these purple sweet potatoes at my local Farmers’ Market, I knew I had to figure out how to use them. That’s how I created the Purple Sweet Potato Cake!

This vibrantly purple sweet potato is a locally grown staple of Hawaiian cuisine, is rich in flavor and packed with nutritional benefits.

My favorite thing about this unique dessert, besides its color, is the combination of spices. Warm cinnamon, ginger, and maple syrup with chewy and sweet crust with salty pistachios on the top.

Each ingredient has its role in that cake. Like a jigsaw puzzle wouldn’t be completed without all the pieces the same with this cake, it would not be complete without each one of the ingredients. In other words, every ingredient plays an important role. However, if you don’t have maple syrup but you do have agave, you can swap it. It won’t change as much in taste as if if you would swap pistachios with hazelnuts.

This Purple Sweet Potato Cake will add a splash of color and a healthy dose of antioxidants to your diet!

Have you ever tried a cake made out of a vegetable? Which veggie cake is your favorite?

If you loved the recipe and want to try more of veggie-packed desserts, you might like these Beet Chocolate Scones or the Carrot Cake.

Yields10 Servings
Prep Time10 minsCook Time1 hr 5 minsTotal Time1 hr 15 mins

Crust
 ¼ cup coconut oil
 ¼ cup maple syrup
 1 cup almond meal
 1 cup shredded coconut
 ½ tsp baking soda
Filling
 2 lbs purple yams
 ¾ cup coconut milk
  cup maple syrup
 1 tbsp tapioca
 1 tbsp lime juice
 2 tsp cinnamon
 1 tsp salt
 1 tsp ginger

1

Preheat the oven to 350 degrees.

2

Mix all the crust ingredients in a large bowl then transfer them to pie pan. Wet your hands lightly to prevent the crust from sticking to them then press the crust into the pan, making sure it is even on the sides and bottom. Bake for 10 minutes.

3

Bring a medium sized pot of water to a boil. Add the purple yams (cut into small cubes) and boil for 10 minutes, or until the yams can be pierced with a fork. Drain the yams then put them in a high-powered blender or food processor.

4

Add the rest of the pie filling ingredients and blend until everything is smooth. Pour the pie filling into the baked pie shell and smooth out the top. Bake for 45 minutes, or until the pie has set but still has some jiggle in the middle. Remove the pie from the oven and let it cool completely before serving it.

Ingredients

Crust
 ¼ cup coconut oil
 ¼ cup maple syrup
 1 cup almond meal
 1 cup shredded coconut
 ½ tsp baking soda
Filling
 2 lbs purple yams
 ¾ cup coconut milk
  cup maple syrup
 1 tbsp tapioca
 1 tbsp lime juice
 2 tsp cinnamon
 1 tsp salt
 1 tsp ginger

Directions

1

Preheat the oven to 350 degrees.

2

Mix all the crust ingredients in a large bowl then transfer them to pie pan. Wet your hands lightly to prevent the crust from sticking to them then press the crust into the pan, making sure it is even on the sides and bottom. Bake for 10 minutes.

3

Bring a medium sized pot of water to a boil. Add the purple yams (cut into small cubes) and boil for 10 minutes, or until the yams can be pierced with a fork. Drain the yams then put them in a high-powered blender or food processor.

4

Add the rest of the pie filling ingredients and blend until everything is smooth. Pour the pie filling into the baked pie shell and smooth out the top. Bake for 45 minutes, or until the pie has set but still has some jiggle in the middle. Remove the pie from the oven and let it cool completely before serving it.

Purple Cake

If you have tried this recipe, let me know how you liked it! Take a picture and tag it #simplypaya on Instagram!

Join me on Instagram & Facebook for more yummy and healthy food!

✨ P.

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