Saturday, November 3, 2012

Paleo Sweet Potato Breakfast Cake

One positive effect of Hurricane Sandy is that the storm helped my kids learn the meaning of "waste not, want not." We made very clever use of our food supply, right down to me strapping a running light to my head to cook up some grass-fed meatballs in the dark.

Power's back, but my thriftiness remains. I turned the inside of last night's sweet potato skins into a breakfast treat that everyone enjoyed. This is an adaptation of a two-minute paleo pumpkin pie that I found on the Delighted Momma website. The original recipe offers a nut-free alternative, but I went with almond meal.
Paleo Sweet Potato Breakfast Cake

3 tbs. almond meal
2 tbs melted coconut oil
1 egg
1/2 cup mashed, cooked sweet potato
1 tsp of pumpkin spice
1 tbs pure maple syrup
1 tsp vanilla extract
dash of salt
1/2 tsp baking powder

Combine all ingredients in a greased, microwave-safe mug or bowl. Heat on high for 2 minutes or until cooked through.

You'll notice my sliced cake has some sweet potato chunks... this could be avoided by using canned organic pumpkin puree or using a blender to get a smooth texture prior to cooking. I didn't want to worry myself over the extra step, so the chunks didn't bother me.

This makes one very large breakfast cake! I split mine with my son and it was plenty for both of us.


  1. Awesome idea! It looks really moist and delicious. I adore sweet potatoes, so I'll have to try it out. And so easy!

  2. How do you think this would work to double it and put it in the oven?

  3. I would also be very interested in making this in the oven

  4. Yes, I'd like to make it in the oven too. It looks so simple and delicious! Thanks for another great recipe.

  5. sorry to be late to follow back up on this... going to cook up some mashed sweet potatoes tomorrow, so I will try it out in the oven to come up with a temp/time for you all. Thanks!!

  6. here's my oven-baked version...yum!:

  7. Thanks for the inspiration - I've just made a version of this using leftover carrot and parsnip puree. Yum and filling.

  8. I made this using pumpkin instead of sweet potato. I added dried cranberries and pecans, and baked it at 350° for about 25 minutes. SUPER YUM!!!!!! I had some every morning for breakfast with my bacon and eggs. Thanks for the recipe!

    1. Love your additions! And it is equally good with pumpkin or sweet potato, one of my favorite fall treats for sure :)

  9. I made this in an ungreased 16-oz glass measuring cup and subbed 1 TBSP unsweetened applesauce for the maple syrup. I used Honeyville almond flour instead of almond meal. I upped the cooking time to 4 minutes (my microwave is 20 years old). After 2-3 minutes I inverted the cake onto a cooling rack (it came right out, no problem) and let it cool for about 15 minutes. It was fantastic! Perfect texture throughout, and very lightly, satisfyingly sweet. What a treat to be able to eat a giant muffin that is actually *nourishing*!

  10. Loved it. Used apple pie spice instead of pumpkin and it came out great. Thanks!

    Substituted the coconut oil for ghee; it may have made it too 'runny' so I had to increase the time on our microwave to 2 1/2 minutes. (all other mug cakes at 1 1/2 minutes have worked fine ordinarily). Will try it next time with the CO but oh my this was sooooo scrumptious! Thank you :-)