When it comes to cake fillings, the choice between sweet potato and pumpkin is really a win-win situation, since both are very nutritious. However, sweet potatoes offer a lot more fiber, a little more protein, magnesium and vitamin C than pumpkin (pumpkin (1Present 2).
This simple, quick production is ideal for holiday meetings where the main festival can leave little space for dessert. Only a small slice with its creamy filling and ginger crust will certainly be satisfied. Make sure you donāt skip the yogurt top (the parts of the candied ginger reflect the ginger taste in the crust). You can do the cake and topping a day in front of you and serve or serve at room temperature.
Sweet potato cake with honey-ginger yoghurt
Active time: 15 minutes | Total time: 45 minutes
Ingredients
- 30 gingersnap cookies
- 1/4 cup (55 g) butter, melted
- 1 cup (200 g) sweet potato, cooked and pureed
- 3/4 cup (180 ml) evaporated fat -free milk
- 1/2 cup (100 g) brown sugar, packaged
- 1 teaspoon of pumpkin spice spice
- 2 big eggs
- 1 cup (245 g) simply 2% reduced Greek yogurt reduced
- 3 tablespoons of candied ginger, finely chopped
- 2 tablespoons of honey
Directions
Preheat the oven to 180 Ā° C to 350 Ā° F. In a food processor, impulses the gingersnap cookies up to finely ground. Add the melted butter and pulse until the crumbs are moistened evenly.
Press the crumbly mixture firmly into the floor and the sides of a 9-inch cake pan with removable soil. Bake for 8 minutes or until the crust is set. Take out of the oven and put aside.
Rinse and dry the bowl of the food processor. Add the sweet potato, the evaporate milk, the brown sugar and the pumpkin peak spice. Process to smooth. Add the eggs and pulse until they are combined. Do not over mix.
Pour the filling into the warm crust. Go back to the stove and bake for about 20 minutes or until the filling is set.
Remove the cake from the oven and let it cool slightly. Carefully remove the cake out of the pan and put it in a rust to cool completely.
To make topping: stir in a medium -sized bowl the yogurt, the candied ginger and the honey well together. Cut the cake and serve with a spoonful of yogurt-ginger top.
Serves: 12 | Serving size: 1 disc cake and approx. 1 1/2 tablespoon topping
Nutrition (per serving): Calories: 190; Total fat: 6g; Saturated fat: 3G; Monus unsaturated fat: 1g; Cholesterol: 47 mg; Sodium: 145 mg; Carbohydrate: 29g; Food fiber: 1G; Sugar: 21g; Protein 5G
Nutritional bonus: Potassium: 237 mg; Iron: 4%; Vitamin A: 21%; Vitamin C: 5%; Calcium: 8%
Originally published November 2019
The contribution Sweet potato cake with honey-ginger yoghurt appeared first Myfitnespal Blog.
