“Pie-Cake”? “Cake-Pie”? I don’t know…what do call it when you cross the two?
I started out with a rendition of my Sweet Potato Muffins but decided to get a little crazy and next thing I knew, I had something that was way too rich and moist to be a cake, but still not quite a sweet potato pie. This stuff is super simple with all whole ingredients, with a capital A for AWESOME…especially with raw honey and grassfed butter!
3/4 c Coconut Flour
10 Eggs, separated
2 Large Yams
2 t Baking Soda
1 t Salt
1 t Cinnamon
1.5 T Vanilla
1/4 t Ginger
1/4 t Nutmeg
1/8 t Cloves
Optional: 1 c Raisins or Walnuts
Wrap the yams in foil and bake for 75 minutes at 450 degrees. Remove from the oven and allow to cool. Remove flesh and discard the skin.
Set oven temperature to 350 degrees.
In a large bowl, combine egg yolks, yams, salt, baking soda, vanilla, and spices. Beat with an electric mixer until smooth. Add the coconut flour, a little bit at a time, and continue to beat with the mixer. Stir in the raisins or nuts if you are using them.
Beat the egg whites in a separate bowl until they have stiff peaks. Gentle fold into the rest of the batter, careful not to over-mix. Pour into a greased loaf pan, baking dish, or muffin tins.
Bake at 350 degrees for 1 hour, 15 minutes or until a knife inserted in the middle comes out clean. Reduce the time if you are using a larger baking dish instead.