SPICED SWEET-POTATO CAKE WITH CUSTARD SAUCE

Serves 4| Hands-On Time: 35m | Total Time: 1hr 15m

Ingredients

• FOR THE CAKE:
• zest from 1/2 orange
• 1 sweet potato, peeled and diced
• 1 cup sugar
• 3/4 cup canola oil
• 3 eggs
• 1 teaspoon vanilla
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• confectioners' sugar
•  
• FOR THE SAUCE:
• 1 1/2 cups whole milk
• 1 cup sugar
• 3 eggs
• 1 tablespoon vanilla

Directions

1. Make the cake. Preheat oven to 350º F.
2. Lightly coat a 9-inch round cake pan with vegetable cooking spray.
3. Grind the zest and sweet potato in a food processor. Scrape down the bowl. Add sugar, canola oil, eggs, vanilla, ground cinnamon, salt. Pulse until the mixture is blended. Add flour, baking powder, and baking soda. Pulse just to incorporate.
4. Pour into the prepared pan. Bake 40 to 45 minutes or until a tooth-pick inserted in the center of the cake comes out clean.
5. Cool 10 minutes on a rack and dust with confectioner's sugar.
6. Make the sauce. Heat the milk in a saucepan over medium heat until small bubbles form.
7. In a bowl, whisk in sugar and eggs and slowly pour in the milk, whisking constantly. Pour the mixture back into the pan and cook over low heat, stirring constantly, until the sauce thickens, about 10 minutes.
8. Do not let the sauce boil or it will curdle. Remove from heat and stir in 1 tablespoon vanilla.
9. Pour the sauce into a metal bowl, then place the bowl in a pan of ice water to chill. Drizzle over the warm cake and serve.

Nutritional Information

• Per Serving
• Calories 1137

• Calcium  213mg
• Carbohydrate  148g
• Cholesterol  326mg
• Fat  53g
• Fiber  3g
• Iron  4mg
• Protein  18mg
• Sat Fat  7g
• Sodium  517mg