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?
Sweet Potato Dessert Recipe Links