Thank you to #goaheadmakemylunch for the recipe. I have modified it slightly (reduced the sugar and increased the sweet potato)
Ingredients
• 300 g sweet potato
• 200 g white chocolate
• 150 g Butter
• 30 g water
• 200g Dark Brown Sugar
• 250 g Self Raising Flour
• 2 eggs
• 1 tablespoon caramel syrup
• 1/2 teaspoon baking powder
Method
1. Chop sweet potato 5 sec/sp 7. Scrape down sides and add water.
2. Cook 3min/varoma/sp 1.
3. Blend 10 sec/sp 7, scrape sides, blend again 10 sec/sp 7.
4. Add chocolate, butter and sugar and cook 6 min/90 deg/sp 1.
5. Add flour, eggs, caramel syrup and baking powder then mix 10 sec/sp 4.
6. Pour into prepared cake tin and cook 45 min at 160 degrees until skewer comes out clean.
7. Tip: I used a bundt tin to prevent the cake sinking
8. Serve drizzled with more caramel sauce and white chocolate ganache if desired.
