If you just got the newest EatingWell magazine, you probably saw that sumptuous-looking sweet potato cake. Christine and I looked at the magazine at different times, but that recipe caught our eyes.
There we were, after a delicious meal of Tyler’s barbecued chicken with that amazing homemade peach barbecue sauce, sitting around in our living room. Christine was flipping through the EatingWell, I was knitting. I leaned over to ask her if she’d seen that sweet potato recipe, just as she looked up to ask me if I had seen this sweet potato recipe. It happens all the time. 
Without further ado, we both decided to cast aside the weariness of the day, throw our aprons back on, hop into the kitchen, and make the cake for a special treat. While we did intend it for that night, – Wednesday, January 20 – it turned out that it needed to cool and set completely in the refrigerator before eating. Hence, we brought it with us to a tea party on Thursday afternoon and enjoyed it then.
This recipe was already vegetarian, corn-free, and lactose-free; we made it gluten-free as well by using our special gluten-free flour mix. It’s basically sweet potatoes, cooked and mashed into creamy perfection, a little flour, a whole lot of coconut milk (yum!), and raisins soaked in Jamaican rum. Now, we didn’t actually *have* any rum on hand…not something we keep in the pantry, if you catch my drift. So we soaked the raisins in amaretto instead, and it worked great. I wasn’t sure what the texture would be like, with the interesting selection of ingredients.
We brought this pig-in-a-poke to the tea party, as stated before. It was uncut, untasted, and just looked good. We didn’t know if it was going to be ok, but we figured that if it wasn’t, we could laugh it off. 
So we cut into it, and pulled out that first piece. It was eggier than I thought it was going to be, but tasted delicious. Christine compared it to gluten-free pound cake. I wasn’t following that analogy…but hey. Whatever she says.
Suffice it to say that by the end of Thursday, the cake was completely polished off. No crumbs remaining (probably because it wasn’t a crumb-y kind of cake, to begin with). I guess that means it was a smashing success.
On a scale from 1 to 10: 9.
I’d like to try the recipe with the rum, just to see what it’s supposed to taste like. I’d also like to see what happens when we use real flour – is it supposed to be kind of fluffy? More like a cake, instead of a quiche? Just for comparison, I think it’d be interesting.
[...] there are many great recipes in it to try. One of them was the sweet potato cake, already reviewed here. On Wednesday, January 27, Christine and I decided to try another recipe from the EatingWell [...]