Sweet Potato Chocolate Cake with Chocolate Crumble

This Sweet Potato Chocolate Cake is soft, moist, and wonderfully rich, with a natural sweetness from sweet potato puree and a deep chocolate flavor. Topped with a crunchy chocolate crumble, it's perfect for breakfast, afternoon tea, or dessert.

The batter is thick and creamy, making the cake extra tender, while the chocolate crumble adds a satisfying texture contrast.  

Ingredients:

Chocolate Cake

- 150 g sweet potato puree (room temperature)

- 2 large eggs 

- 180 g milk

- 120 g brown sugar

- 110 g neutral oil

- 190 g all-purpose flour

- 55 g unsweetened cocoa powder

- 8 g baking powder

Chocolate Crumble

- 30 g cold butter

- 25 g sugar

- 35 g all-purpose flour

- 15 g cocoa powder

Instructions: 

1. Make Crumble

- Mix flour, cocoa, sugar, salt.

- Rub in cold butter until crumbly with some larger chunks.

- Chill 10–15 minutes.

2. Make Cake Batter

- Preheat oven to 180°C.

- Line baking pan. I used 12cm x 20cm loaf pan.

- Whisk eggs and sugar 1–2 minutes until slightly lighter.

- Add oil and mix the batter.

- Add milk, sweet potato puree, mix until smooth.

- Sift in flour, cocoa and baking powder.

- Mix just until combined. Batter should be thick and creamy, not runny.

- Pour onto baking pan.

- Sprinkle crumble on top.

3. Bake

- Bake at 180°C for 40-45 minutes.

- Cool before eating.

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Black Sweet Potato Brownies - A Healthier, Fudgy Treat

These Black Sweet Potato Brownies are a healthier take on classic brownies, with reduced sugar and the natural richness of sweet potato puree. The sweet potato not only adds moisture but also helps create that signature fudgy look, though the texture is slightly different from traditional brownies.  

The use of black cocoa powder gives the brownies their striking deep black color, making them a surprising treat  - my husband was amazed when he saw them! Unlike regular cocoa powder, black cocoa has a milder, less chocolatey flavor, so you can choose which version you prefer based on taste.  

You can also customize the toppings by adding walnuts, chocolate chips, or leaving them plain. Either way, these brownies are a delicious and unique twist on a classic dessert!  

Ingredients (for an 6'' pan)  

- 200 g sweet potato puree (cooked and mashed until smooth)  

- 100 g brown sugar  

- 2 eggs  

- 70 g cornstarch

- 50 g black cocoa powder (or regular cocoa powder for a more chocolatey taste)  

- 80 ml oil (neutral oil like canola or sunflower)  

- 50 g chocolate chips (optional, or replace with walnuts for crunch)  

Instructions

1. Prepare the sweet potato puree  

- Steam or boil the sweet potato until soft. 

- Mash it into a smooth puree and let it cool completely.  

2. Mix the wet ingredients 

- In a bowl, whisk together the sweet potato puree, eggs, oil, and brown sugar until well combined.  

3. Incorporate dry ingredients

- Sift in the cornstarch and cocoa powder. 

- Stir gently until the batter is smooth and well mixed.  

4. Prepare the pan

- Preheat the oven to 175°C (350°F).

- Line an 6 inch pan with parchment paper or grease it lightly.  

5. Assemble and bake  

- Pour the batter into the prepared pan and spread it evenly.  

- Sprinkle chocolate chips or walnuts on top (or leave plain).  

- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.  

6. Cool & Serve

- Let the brownies cool in the pan for 15 minutes, then transfer them to a wire rack.  

- Slice and enjoy!  

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Purple Sweet Potato Mochi

Purple Sweet Potato Mochi / Baked Nian Gao is a delicious fusion dessert that combines the chewy texture of traditional mochi with the rich flavor of purple sweet potato. Nian Gao is particularly popular during Lunar New Year celebrations due to its association with prosperity and good fortune. This baked version offers a modern twist on traditional nian gao.

The vibrant purple hue from the sweet potato gives it a striking appearance, making it visually appealing for festive occasions. It has a soft, chewy, and slightly bouncy texture due to the glutinous rice flour, balanced by the creamy smoothness of mashed sweet potato. 

Nian gao (年糕), also known as Chinese New Year cake or sticky rice cake, is a traditional Chinese dessert made primarily from glutinous rice flour. It's widely enjoyed during Lunar New Year celebrations because its name, “nian gao” (年糕), sounds like “higher year” (年高) in Chinese, symbolizing growth, prosperity, and good fortune for the coming year.

Ingredients:

- 120g mochiko (glutinous rice flour)  

- 80g sugar  

- 2g baking powder  

- 200g mashed purple sweet potato  

- 200ml milk  

- 50g oil  

- 2 eggs  

Instructions:

1. Steam the Sweet Potatoes

   - Place the purple sweet potatoes in a steamer and steam until soft.  

   - Let them cool, then mash or blend the potatoes until smooth.  

2. Preheat the Oven  

   - Preheat your oven to 175°C (350°F).  

   - Grease a small baking dish (6×6" or 15×15 cm) or line it with baking paper. 

3. Mix the Ingredients

   - In a large bowl, combine the mochiko, sugar, and baking powder.  

   - Add the mashed sweet potatoes, milk, oil, and eggs.  

   - Mix thoroughly until the batter is smooth and free of lumps.  

4. Bake 

   - Transfer the batter into the prepared baking dish, spreading it evenly.  

   - Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.  

5. Cool and Slice  

   - Let the mochi cake cool completely in the pan.  

   - Once cool, slice it into squares and serve.  

   - Optionally, dust with purple sweet potato powder for extra flavor and presentation.  

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Brown Sugar Basque Cheesceake

 

Brown Sugar Basque cheesecake is a delicious variation of the classic Basque cheesecake, incorporating the rich flavor of brown sugar for a deeper, caramel-like sweetness. This cheesecake maintains the traditional characteristics of a Basque cheesecake, such as its creamy center and burnt, caramelized top, but the addition of brown sugar gives it a unique twist that enhances its overall flavor profile.

The caramel notes from the brown sugar add complexity, making it a delightful dessert for any occasion!

 

Ingredients

- 250 g cream cheese, room temperature

- 120 g heavy cream, room temperature

- 2 eggs, room temperature

- 80 g brown sugar

- 15 g flour

Instructions

1. Preheat the oven to 220°C (425°F). Prepare a 6-inch baking form by  lining the bottom with parchment paper.

2. In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or a stand mixer on medium speed until smooth and creamy.

3. Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.

4. Pour in the room temperature heavy cream, mixing until well combined.

5. Sift in the flour. Gradually fold the sifted flour into the cream cheese mixture until evenly combined, being careful not to overmix.

7. Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula.

8. Bake the cheesecake in the preheated oven for about 20 minutes or until the cheesecake is puffed, the top is set, and the center is slightly jiggly.

9. Once baked, remove the cheesecake from the oven and let it cool in the tin for about 30 minutes at room temperature.

10. Transfer the cheesecake to the refrigerator and chill it in the tin for about 4 hours or until set.

11. Once the cheesecake is fully set, carefully remove it from the tin, slice, and serve. 

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Purple Sweet Potato Basque Cheesecake

Purple sweet potato cheesecake is a vibrant and unique dessert that combines the creamy texture of cheesecake with the natural sweetness and earthy flavor of purple sweet potatoes. This cheesecake is often made using a traditional cheesecake base, incorporating cream cheese, sugar, eggs, and heavy cream, but with the addition of purple sweet potato puree, which not only adds a striking color but also infuses the cake with a subtle sweetness and a hint of nuttiness.

The cake's texture was a bit different due to the starchy nature of the sweet potatoes, which gave it a slightly grainy and sticky quality that was visible but didn’t bother me at all. However, not everyone may enjoy this unique texture, as it is quite different from traditional cheesecake.

Ingredients

- 250 g cream cheese, room temperature

- 120 g heavy cream, room temperature

- 2 eggs, room temperature

- 60 g sugar

- 100 g purple sweet potato puree

- 20 g sweet potato powder 

Instructions

1. Prepare the Sweet Potato Puree: Cook and mash the purple sweet potato until smooth. Let it cool completely.

2. Preheat the Oven: Set the oven to 220°C (425°F).

3. Prepare the Baking Form: Line the bottom of a 6-inch round baking pan with parchment paper.

4. Mix Cream Cheese and Sugar: In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or stand mixer on medium speed until smooth and creamy.

5. Add Eggs: Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.

6. Add Heavy Cream and Sweet Potato: Pour in the room temperature heavy cream, add the sweet potato puree, and the purple sweet potato powder. Blend until well combined. 

7. Pour the Batter: Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula.

8. Bake: Bake the cheesecake in the preheated oven for about 20 minutes or until the top is set and caramelized. The center should still be slightly jiggly.

9. Cool Down: Once baked, remove the cheesecake from the oven and let it cool in the pan for about 30 minutes at room temperature.

10. Chill: Transfer the cheesecake to the refrigerator and chill for about 4 hours or until fully set.

11. Serve: Once chilled, carefully remove the cheesecake from the pan, slice, and enjoy!

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Sweet Potato Dumplings - Kopytka z Batatów

 Kopytka are a type of Polish dumpling made from mashed potatoes, flour, and eggs. Their name means "little hooves" in Polish, which refers to their shape. The dough is rolled into logs, cut into small pieces, and then boiled until they float to the surface. Kopytka are similar to Italian gnocchi and can be served in various ways, such as with butter and breadcrumbs, gravy, or as a side dish to meats and stews. They are a comforting and versatile dish in Polish cuisine.

In this version Kopytka are made of sweet potatoes, a twist to traditional flavour.

Ingredients

- 500g sweet potatoes

- 120g all-purpose flour

- 55g corn starch

- Salt and pepper to taste

Instructions

1. Prepare the Sweet Potatoes:

   - Peel the sweet potatoes and cut them into chunks.

   - Boil the sweet potato chunks in salted water until they are fork-tender, about 15-20 minutes.

   - Drain the sweet potatoes and allow them to cool slightly.

2. Make the Doug:

   - In a large mixing bowl, mash the cooked sweet potatoes until smooth.

   - Add the flour, corn starch, salt, and pepper to the mashed sweet potatoes.

   - Mix everything together and knead until a smooth and uniform dough forms.

3. Shape the Dumplings:

   - Divide the dough into smaller portions.

   - Roll each portion into a long rope, about 2cm in diameter.

   - Flatten it with your fingers.

   - Use a knife to cut into small diamond-shaped pieces, about 2-3 cm each.

4. Cook the Dumplings:

   - Bring a large pot of salted water to a boil.

   - Carefully drop the dumplings into the boiling water in batches, stir to prevent sticking to the bottom.

   - Cook for about 2-3 minutes from the moment they float to the surface.

   - Once done cooking, remove them with a slotted spoon and transfer them to a plate.

5. Serve:

   - Serve the sweet potato dumplings with your favorite sauce or sour cream and sugar. 

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Creamy Pumpkin Soup

This creamy pumpkin soup with sweet potato and carrot is a comforting, naturally sweet purée soup—perfect for colder days. The combination of pumpkin, sweet potato, and carrot creates a smooth, velvety texture without the need for heavy cream, while onion and garlic add depth and warmth.

Seasoned gently with bay leaf, allspice, and a touch of turmeric, this soup has a subtle, slightly Polish-style aroma that feels both cozy and familiar. A small amount of butter enhances the flavor, while milk or cream can be adjusted to make the soup as light or as rich as you like.

Serve it simply on its own, or dress it up with croutons, toasted pumpkin seeds, or a swirl of cream. It’s an easy, nourishing soup that works just as well for everyday meals as it does for a relaxed weekend lunch.

Ingredients

- 600 g pumpkin, peeled and cubed

- 200 g sweet potato, peeled and cubed

- 120 g carrot, peeled and sliced

- 1 onion, chopped

- 2–3 cloves garlic, minced

- 25 g butter

- 400 ml water

- 100 ml milk (or cream, to taste)

- 1-2 bay leaves

- 2–3 allspice berries

- Turmeric, to taste

- Salt, to taste

- Black pepper, to taste

Instructions

1. In a large pot, melt the butter over medium heat.

2. Add the onion and sauté until soft and translucent.

3. Add the garlic and cook for 30 seconds, just until fragrant.

4. Add the pumpkin, sweet potato, and carrot.

5. Pour in the water, then add the bay leaf, allspice, turmeric, salt, and pepper.

6. Bring to a boil, then lower the heat and simmer until the vegetables are very soft.

7. Remove the bay leaf and allspice.

8. Blend the soup until completely smooth.

9. Stir in the milk or cream, adjust seasoning if needed, and gently reheat.

10. Serve hot, plain or with croutons, pumpkin seeds, or a swirl of cream.

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