Contributed by (Recipe adapted from “New Jersey Life: Health and Beauty Magazine” at http://www.njlhealthandbeauty.com/recipes/sweet-potato-cake/)

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Ingredients

1 1/2 C whole grain Pastry flour
1 scoop natural Whey
1 Tbs Baking powder
1/2 tsp Nutmeg
1/2 tsp Ginger
2 Egg whites
1/2 C pure Maple syrup
15-oz fresh Sweet Potato puree*
1/4 C Olive oil
1/4 C Raisins
1/2 C dried Cranberries
1 tsp Olive oil (for coating an 8-inch-square, 2-inch-high glass baking pan)

Topping
1/2 C raw Walnuts, chopped
1 tsp Cinnamon

Instructions

*To make puree: Preheat oven to 400°F. Pierce 2 or 3 sweet potatoes all over with a fork and place them on a sheet of parchment paper. Place in upper rack of oven and bake them until tender (about 65 to 75 minutes, depending on size). Remove them from the oven. Cut them in half and scoop out the inside. Mash or puree them in a blender. Remainder not used in recipe can be refrigerated up to one week or frozen up to one month.

Preheat oven to 350°F. Combine the topping ingredients in a bowl and set aside. Combine the dry ingredients in a mixing bowl. Mix well. Combine the wet ingredients in a large measuring cup or bowl. Mix well. Add the wet ingredients to the dry and mix. The mixture should be moist. Fold in the raisins and cranberries. Pour the mixture into the oiled pan and add the topping. Spread and press the topping gently over the top of the cake with a butter knife so that it adheres to the cake.

Bake.. Remove the cake from the oven and smooth topping gently over the top of the cake. Drizzle pure maple syrup over the top. Serve warm or cool: Plain, with a Tbs of cranberry all-fruit preserves, or with a dollop of whipped cream.

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