Vegetables may seem like unusual ingredients to use in baked goods, but this style of cooking is actually the perfect combination of savory comfort and earthy, wholesome flavor.
I know this isn’t a new concept. We have all eaten our fair share of zucchini bread and carrot cake but if you haven’t tried using sweet potato in baking, you should.
The naturally sweet, super-creamy ingredient can go way beyond the classic Thanksgiving casserole dish. Sweet or savory, sweet potatoes are versatile magic-makers. Not only will they add a pop of color but they can reduce the need for some of the expected flour, eggs and/or sugar as well as help in retaining moisture to keep baking from drying out.
In this loaf cake, I paired the sweet potato with some clementine orange, resulting in a real nice flavor!
Sweet Potato & Clementine Loaf Cake
Thinly slice clementine orange into 1/4-inch rounds. Remove any seeds. Boil sugar & water in a saucepan. Reduce heat to medium-low, then carefully add slices. Simmer until slices look slightly translucent, about 20 minutes. Remove from heat; lay candied slices on a wire rack & reserve syrup for cake batter.
Prick unpeeled small sweet potato several times with a fork. Microwave on high until tender, turning halfway through, 5-8 minutes. Allow to cool about 20 minutes. Cut in half & scoop into a small bowl. Mash until smooth. Reserve 1/3 cup for cake. The rest can be used for something else or eaten as is.
Preheat oven to 350 F. Line or spray a 9 X 5-inch loaf pan.
Rub 1/2 cup sugar & orange zest in a medium bowl with your hands to release natural oils. Whisk in flour, baking powder & salt.
In large bowl, whisk eggs, oil, 1/3 cup mashed sweet potato, orange juice & reserved candied clementine syrup. Stir in flour mixture until just combined. Scrape into prepared loaf pan & smooth top.
Bake 35-40 minutes or until tests done. Cover loosely with foil if browning too quickly. Allow loaf to cool for 10 minutes in pan; remove to a rack to cool completely.
In a small bowl, whisk together powdered sugar, marmalade & lemon juice. Brush loaf with glaze, then decorate with candied clementine slices.
- Clementine rind is a little to bitter for our liking so I just removed it after it was candied & used the flesh.