Sunday, February 15, 2009

Sweet Potato Squares

I think I've mentioned this recipe before, but I don't believe that I've shared it. When my H and I first thought about setting up our own homestead, we signed up for an organic gardening class at a local farm in NC (Frog Pond Farm in my side bar - I would highly recommend them for relevant classes and we'd be attending if we still lived in the area!). When we were there, Libby served us these sweet potato squares. They were delicious, so we all asked for the recipe. When she emailed it to us a few days later, I saved it to my hard drive and then forgot about it.

Fast foward to Oregon. We had quite a few sweet potatoes in storage, so I thought about this recipe. I pulled it out and lo and behold - discovered that it came from the Victory Garden Cookbook. I LOVE this cookbook! I've been using it as a gardening reference as we plan what we want to grow this year and if I'd just flipped through the sweet potato section, I would have seen this same recipe.

This is a spicy, moist and delicious snack cake. I've made a few slight modifications and Libby added the ginger which I think it just perfect for this snack cake. Give it a try!!

Sweet Potato Squares
Modified from the original included in 'The Victory Garden Cookbook'

1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ginger
1/2 tsp cinnamon
1/8 cup oil
1/8 cup applesauce
1/3 cup brown sugar
1/3 cup splenda (or just use 2/3 cup of brown sugar - I was trying to save calories)
1 egg
1 large apple - peeled and shredded
1/2 lb sweet potato - peeled and shredded
1 tsp vanilla extract
1/2 cup chopped walnuts

Stir together flour, soda, salt and spices in a small bowl. Mix oil, applesauce & sugar. Beat in egg. Add vanilla, apple & sweet potato to oil/sugar mixture and mix. Add dry ingredients and mix well. Mix in nuts. Spread in a greased 8x8 square baking pan. Bake for 40-45 minutes at 350 degrees. Cool before cutting into squares.


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