The maple syrup and sweet potato combo makes it way too hard to resist.
Preheat the oven to 350F.
Spray an 8-by-8-inch square metal baking pan with cooking spray.
Line the bottom and up all four sides with parchment paper, leaving 1-inch overhangs.
Seinfeld shared two recipes fromNot Too Sweetwith AARP members.
The maple syrup and sweet potato combo makes this snacking cake hard to resist.
Not Too Chocolate Brownies
Sweet potato and dates make these brownies rich, delicious and fudgy.
For the cake: In a food processor, puree the sweet potato until very smooth.
Mix in the eggs until well incorporated, scraping down the sides with a silicone spatula as necessary.
Add the milk, butter, maple syrup and vanilla, and mix in.
In a large mixing bowl, whisk together the flour, baking soda and salt.
Add the sweet potato mixture, and whisk together until well combined.
Using a silicone spatula, scrape the batter into the prepared pan and level the top.
Place the pan on a wire cooling rack and let the cake cool to room temperature.
Whisk in the coconut sugar and maple syrup.
Continue whisking for about 30 seconds as the mixture bubbles and the sugar melts.
Whisk in the cream.
Let it simmer for 1 to 2 minutes, whisking often, until the sauce starts to thicken.
Remove from the heat and whisk in the vanilla and salt.
Let the sauce cool for about 10 minutes, stirring occasionally, so it thickens but remains pourable.
Drizzle the glaze over the cake and spread evenly over the top.
Let the glaze cool until set, about 15 minutes.
Grab the edges of the parchment and lift the cake onto a cutting board.
The cake will keep, tightly wrapped, at room temperature for up to 3 days.
Copyright 2024 by Jessica Seinfeld.
Interior photography Mark Weinberg.
