1 cup sweet potatoes; cooked & pureed until smooth
1 cup dried dates; pitted & chopped
3/4 cup brown sugar
3/4 cup boiling water
75grams soft butter
1 tsp baking soda
1 1/2 cups flour, sifted
2 tsp baking powder
1/4 tsp cardamon
Line a 9" square cake pan with parchment or use a greased & floured muffin pan. Preheat oven to 356 degrees.
In a bowl place the chopped dates, brown sugar, boiling water, and butter. Let stand for at least 15 minutes while the butter melts and the dates swell.
Stir the date mixture and add the baking soda. Stir to combine, the mixture should foam up. Add the sweet potatoe, eggs, and vanilla. Fold in the flour, cardamon, and baking powder.
Pour the batter into the baking vessel of choice and smooth the top. Bake for 35-50 minutes, or until the skewer comes out clean.
Caramel Sauce (optional):
3/4 cup sugar
3/4 cup cream
pinch of salt
In a clean dry saucepan place the sugar and heat over medium heat until it begins to melt. Gently swirl the pan to get even color. As soon as it is golden remove from the heat and carefully add the cream. Be cautious, it will bubble up and release alot of steam at the beginning. Stir carefully. Add the salt and let stand until it cools.
Pour it over the cake and allow to soak in. I found this to be wonderfully moist, flavorful, soft,and not overly sweet in spite of the carmel sauce. The dates are soft, sticky and oh so marvelous. Hope you give it a try and enjoy it as much as I did!