We had a burst of cool air this week in Southern California. I went from craving citrus, berries and dreamy chocolate milkshakes to seeking shelter in warm comforting foods. I developed this recipe back in the fall and have been baking it up often to satisfy cravings for cake, chocolate and my favorite ~ sweet potatoes. I am fascinated by the whole idea of baking in alternative containers, specifically cakes in jars and little ramekins.
Dig into these little warm cakes with a nice long spoon and cup of coffee or glass of milk at the ready…
Not only did I use mason jars but I used little white bake safe ramekins too.
We will just call them jars for now. Makes more sense for the name for this recipe.
There is something so thrilling about thinking outside the box and baking cake in something other that a sheet or cake pan. I beg you to think outside the box too. As long as your container can withstand the heat from your oven then you can do this!
Don’t forget a dollop of whipped cream too. The cool cream plays against the warm cake and is heavenly.
Make sure you get a scoop of cream and cake in every spoonful. Top with some nuts and fresh fruit too if you desire. And more chocolate chips or carob.
Feel free to use chocolate or carob chips in these jar cakes. Lately I have been enjoying the unique taste of carob. Have you ever tried it? It is very sweet and caramel/creamy tasting. The chips I use also have no refined sugar, I really like that.
We enjoy sweet potatoes in savories (baked fries, appetizers, soup, chili, salads, kebabs) as well as sweets. We love my recipe for Sweet Potato Crisps. You must try this sometime if you have not all ready.
What is your favorite sweet potato recipe?
- 1 cup (227 grams) mashed Sweet Potatoes, skin removed
- 1 cup (129 grams) + 2 teaspoons Oat Flour
- 1 cup (147 grams) Corn Flour
- 2 1/2 teaspoons Baking Powder
- 1/4 teaspoon fine Sea Salt
- 1/2 teaspoon ground Cinnamon
- 1/4 teaspoon ground Ginger
- 1 large Egg, whisked
- Vanilla Stevia Drops to taste (I use 3-4 droppers full)
- 1 1/4 cups (284 grams) light unsweetened Coconut Milk
- 1 teaspoon pure Vanilla Extract
- 1/2 cup (84 grams) Chocolate or Carob Chips
- Baking Spray
- Whipped Cream
- Chocolate or Carob Chips
- chopped Fruit
- Greek Yogurt
- Boil sweet potatoes for about 20 minutes, be sure well submerged in water. Check to see they are fully cooked by piercing with a knife or fork. Remove from water and let them cool a bit. Remove the skins easily with your fingers.
- Pre heat the oven to 350 degrees F. Spray ramekins and jars with baking spray. Whisk together dry ingredients. Combine mashed sweet potatoes, egg, coconut milk, vanilla extract and some stevia drops. Combine the wet and dry ingredients. Taste batter and add more stevia if needed. Fold in chocolate chips. Divide batter into 4 ounce portions and carefully scoop into the jars.
- Place all the jars on a large cookie sheet. Bake for about 25-28 minutes. Start testing cakes at 25 minutes. They are done baking when a toothpick comes out virtually crumb free. Test each jar before removing from the oven.
- If you need to keep this recipe gluten free for dietary reasons be sure to use certified gluten free ingredients.
- Even though I used different sized ramekins and jars I put 4 ounces of batter in each. Adjust cooking times depending upon the size jars you use. My mason jars are 6 ounce and my ramekins range from 4-8 ounces. The deeper the batter in the jar the longer it can take to bake through. Start testing all jars with a toothpick at about 25 minutes. Pull jars out of the oven when they are done baking.
Sweet Potato Dessert Recipe Links