This breakfast cake has been rocking my world for the past 2 weeks. I think I’ve eaten it like 5 times or more. It’s a delicious switch up to my usual eggs and veggies once or twice a week. It also seems to be helping me with my gluten free work cookie addiction. Having something semi sweet and VERY filling is a good way to help myself make a beeline AWAY FROM THE COOKIE.
It’s just so good. If you don’t know of the cookie saga, and how it haunts me, you should probbbbably go follow me on instagram.
Anyways, back to the dish at hand. This sweet potato cake is originally from preppy paleo. Her recipe as-is is great, but I just found it wasn’t quite filling enough for me. Which is pretty hilarious because she said she splits the 1 serving with her son, and that’s not even enough for just me! I eat a lot of food. A LOT. I can’t help it. My metabolism is just fast I think, I need to eat all the time! All that heavy lifting helps, too.
My boyfriend actually laughs and thinks its cute to see how much I eat, and how many dishes I bring home from work everyday. My token hashtag on instagram is #girlsgottaeat. That’s my new motto.
So anyways, every time I post it people want the recipe. Annnd as much as I love sending love over to preppy paleo, I wanted MY, ‘big appetite’ version available to whoever wants it as well. Because judging by the comments I get on my pictures, which often say I eat too little (HA!), I know I have some readers with big appetites too.
This is 1 serving for me, may be more or less for you! I always encourage – experiment! Some days I can finish it, some I can’t so just experiment and enjoy!
- 1 c sweet potato, precooked
- 2 tsp melted coconut oil
- 4-5 tbsp almond flour
- 2 eggs
- 1 tbsp coconut sugar or other sweetener
- 1 tsp pumpkin pie spice OR cinnamon
- 1 tsp vanilla
- optional: 1 tbsp creamed coconut
- Melt the coconut oil in a microwave safe container. Mash in the sweet potato. Mix in the 4 tbsp almond flour.
- Mix in the eggs, coconut sugar, vanilla, and spice.
- If too liquidy, add final almond flour tbsp. Combine well, microwave for 2.5 – 3 minutes.
- serve in bowl, on plate, or wherever you please! Top with creamed coconut if desired.
If you don’t use the microwave, I’m working on a version for you. In the meantime, Preppy Paleo made an oven version of her’s, so you can check that out!
I don’t eat this everyday, but it is nice to have something other than eggs and veg once in a while. Who knows, eating this around your coworkers may even make them jealous! It tastes good warm or cold. I like it cold because the coconut butter hardens and it’s just super tasty, but I like it warm because its total comfort food that way!
I hope you enjoy this one and have a good monday! <3