Got sweet potatoes? Then why make pie when you can have cake? And why not also ditch the all-purpose flour for something more interesting?
As it happens, a combination of rice and oat flours makes the world’s best carrot cake—really—so why shouldn’t the same combo of flours and spices make an amazing sweet potato cake?
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The question was answered when Flavor Flours co-author, Maya Klein, came up with the following encore to her already amazing carrot cake. You may never use wheat flour again for either cake agaim—I know I won’t.
Jewel or garnet yams work well in this recipe, but there is no reason not to try it with the paler-fleshed sweet potatoes, I just haven’t gotten around to it. I might try pumpkin or squash next, or maybe parsnips. I believe in making a good recipe work as hard and produce as much pleasure as possible.
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).