Cardamom is a warm earthy spice that suits a coffee cake. No one will know sweet potato is part of the batter, providing moistness and texture. It also gives it a nice golden glow. Serve warm or cool.
1 Ontario Sweet Potato (about 12 oz/375g)
1/2 cup (125 ml) chopped pecans
1/4 cup (50ml) packed brown sugar
1/2 tsp (2ml) ground cardamom
1-1/2 cups (375ml) all-purpose flour
1 tbsp (15ml) ground cardamom
1 tsp (5ml) baking powder
1/2 tsp (2ml) each baking soda a salt
1/2 cup (125ml) butter softened
1/2 cup (125ml) Ontario Liquid Honey
2 Ontario eggs
Scrub sweet potato and trim off ends. Pierce with small knife in several places; microwave on High until tender, 6 to 8 minutes, turning over partway through. When cool enough to handle, scoop out flesh and mash with fork until smooth. Measure out 1 cup (250ml); set aside.
Toping: In small bowl, combine pecans, brown sugar and cardamom; set aside.
Batter: In medium bowl, combine flour, cardamom, baking powder, baking soda and salt.
In a large bowl, using an electric mixer, beat butter and honey together until light and fluffy. Beat in eggs, 1 at a time, until smooth. Stir in sweet potato, blending well. Stir in dry ingredients just until moistened.
Spread batter into greased 9-inch (2.5L) square cake pan. Sprinkle evenly with topping. Bake in 3500F (1800C) oven for 30 to 35 minutes or until toothpick inserted in centre comes out clean. Let cool in pan on wire rack.
Nutritional information: 1 serving
Protein: 4 grams
Fat: 12 grams
Carbohydrate: 34 grams
Fibre: 2 grams
Sodium: 255 mg