¾ cup cooked sweet potato
1/3 cup canola oil
½ cup sugar
2 eggs
½ cup low fat buttermilk
½ teaspoon vanilla
1 ½ cup unbleached all-purpose flour
¼ cup unsweetened Dutch processed cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
Preheat oven to 350 degrees.
Peel and bake one sweet potato. Put through ricer or mash with fork let cool completely
Beat oil sugar and eggs at medium speed for 5 minutes.
Stir in vanilla, buttermilk and sweet potato until well blended.
Stir dry ingredients together in a bowl.
Fold ingredients together.
Bake in 8 inch round pan, for about 25 minutes.
Cool completely on wire rack.
Frost right in pan with favorite frost or recipe following.
Frosting
2 Tablespoons butter, softened
¼ cup reduced fat sour cream
2 cups confectioners’ sugar
2 ½ tablespoon unsweetened cocoa
½ teaspoon vanilla
Beat butter and sour cream.
Add sugar and cocoa
Beat until smooth about 3-4 minutes.
Add vanilla
Adjust consistency with sour cream and milk.
Joyce N.
