Sweet Potato Chocolate Cake

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Chef McCain Foods
Sweet Potato Chocolate Cake
Traditional Thanksgiving and holiday desserts beware. Potatoes aren’t just for sides and starters. This moist and delicious chocolate cake infused with the goodness of McCain Purely Potatoes® Sweet Potato Chunks makes a uniquely delicious end to a holiday feast that is a source of fibre and vitamin C.

Preparation Time: 15 minutes
Standing Time: 4 minutes
Cook Time: 25 minutes

1 bag (454 g) McCain Purely Potatoes® Frozen Sweet Potato Chunks
6 oz (180 g) bittersweet chocolate (70%), chopped
2/3 cup (150 mL) unsalted butter, softened
3/4 cup (175 mL) packed brown sugar
2 eggs
2 tsp (10 mL) vanilla
2 cups (500 mL) all purpose flour
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
Pinch of salt
1/3 cup (75 mL) chocolate chips
1/3 cup (75 mL) toffee bits
¼ cup (50 mL) chopped pecans

Preheat oven to 350°F (180°C). Over a saucepan of boiling water, place frozen sweet potatoes in a steamer basket and steam for 12 minutes or until very tender. Make sure there is a gap between the top of the water and the bottom of the steamer basket. Place in large bowl and, using a potato masher, mash sweet potatoes. Add bittersweet chocolate and let stand for 2 minutes or until melted, and stir to combine. Let cool.

In another large bowl, beat butter and sugar until fluffy. Beat in eggs, one at a time, and beat in vanilla. Beat in cooled sweet potato mixture.

In another bowl, whisk together flour, baking powder, baking soda and salt. Stir into chocolate mixture until combined. Scrape into parchment paper lined 13 x 9 inch (3 L) baking pan and spread evenly in pan. Bake in a 350°F (180°C) oven for about 25 minutes or until cake tester inserted in centre comes out clean. Immediately after cake comes out of oven, sprinkle chocolate chips over top of cake and let stand for 2 minutes. Spread evenly and sprinkle with toffee bits and pecans. Let cool.

Makes 12 to 16 servings.

Variation: Follow the microwave steam directions on McCain Purely Potatoes® Sweet Potato Chunks bag to cook sweet potatoes instead of steaming them stovetop.
Tip: This cake can be made up to 3 days ahead.

Nutrient Analysis per serving: 296 calories, 17 g fat, 9 g saturated fat, 36 g carbohydrates, 2 g fibre, 20 g sugars, 4 g protein, 87 mg sodium. Source of vitamin A, folate and iron.
(Note: Nutrition based on 16 servings)
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