Rating: 4.5 stars
- 5 star values: 5
- 4 star values: 1
- 3 star values: 1
- 2 star values: 1
- 1 star values: 0
This cake was inspired by the one of the most popular Jamaican desserts, sweet potato pudding. Traditionally, raw shredded sweet potatoes are used, but we found that sweet potatoes sold in the U.S. don’t provide the same texture as those in Jamaica. Instead, we mix mashed sweet potato with eggs and flour to get a slightly different, but equally delicious, cheesecake-like result.
Source: EatingWell Magazine, January/February 2010
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Equipment: 9-inch springform pan
Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
Tip: To cook whole sweet potatoes, pierce the skin in several places with a fork. Bake on a baking sheet at 400°F for 45 minutes to 1 hour or microwave on High for 12 to 15 minutes.
275 calories; protein 4.5g; carbohydrates 47.1g; dietary fiber 3.3g; sugars 30g; fat 7.8g; saturated fat 5.2g; cholesterol 51.6mg; vitamin a iu 7391IU; vitamin c 7.7mg; folate 9.3mcg; calcium 46.5mg; iron 1mg; magnesium 20.5mg; potassium 333.7mg; sodium 145.2mg; thiamin 0.1mg; added sugar 21g.
3 other carbohydrates, 2 fat