Desserts

Sweet potato and pomegranate cake

  • Serves : 12 cakes
  • Preparation : 15 minutes
  • Cooking/Cooling : 15-18 minutes

Ingredients

  • 80 mL (1/3 cup) packed brown sugar
  • 60 mL (1/4 cup) non-salted butter
  • 2 eggs, beaten
  • 125 mL (1/2 cup) Iögo Probio vanilla yogurt
  • 125 ml (1/2 cup) sweet potato, finely grated and firmly pressed to remove liquid*
  • 125 mL (1/2 cup) powdered peanut butter
  • 250 mL (1 cup) all-purpose flour
  • 250 mL (1 cup) wheat bran cereal in crushed flakes**
  • 10 mL (2 tsp.) baking powder
  • 250 mL (1 cup) pomegranate arils or dried cranberries
  • 80 mL (1/3 cup) white chocolate chips (optional)
A recipe by Cynthia Marcotte, Nutritionist

Preparation

  1. Preheat the oven to 180 °C (350 °F).
  2. In a medium-sized bowl, combine the dry ingredients.
  3. In a second bowl, whisk the butter and brown sugar for about 2 minutes or until the mixture whitens. Add the eggs and continue whisking for another minute.
  4. Using a wooden spoon, add the yogurt and sweet potato to the moist ingredients.
  5. Mix the dry preparation with the moist one.
  6. Using a small ice cream scoop, place about 21 small portions on a cooking sheet covered with parchment paper.
  7. Bake for 15-18 minutes or until the edges of the patties are golden and firm to the touch.
  8. Serve with yogurt, if desired.

* Equivalent to about ¾ of a medium-sized sweet potato

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