Strawberry Sweet Potato Pumpkin Cake

A mini little cake that tastes like pumpkin pie for breakfast…..with TONS of cream on top.

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You can tell I’ve been on my sweet potato craze once again. To me, sweet potatoes can be enjoyed all year round, whether in a summer salad or hot in winter soup! You can also enjoy them sweet or savory, even though most people I know tend to go more towards the savory route. I still get made fun of because of my obsession with sweet potatoes and peanut butter together.

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I LOVE LOVE LOVE my one-ingredient cakes. However, since I’ve been eating on-the-go lately, I had to figure out a good way to make my cakes more portable. Hence, I decided to use my 98% empty cashew butter jar. Looks like a pretty not-so-photogenic choice of container. But how can you neglect an organic cashew butter jar? I mean, really…

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  • 1 medium or large sweet potato, preferably an orange sweet potato or yam
  • 1 cup Greek yogurt
  • 3-4 TBSP canned pumpkin
  • 1/2 tsp cinnamon
  • 1-2 tsp Stevia
  • 1/4 tsp vanilla bean extract
  • 1/4 tsp nutmeg
  • Opt: coconut, muesli, nuts, seeds, nut butter, fruit, chocolate, etc.

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  1. Bake, boil, steam or microwave your sweet potato until soft to the touch.
  2. Stir the last six ingredients in a large bowl.
  3. Peel and mash your sweet potato well until it is completely shapeless.
  4. Place the Greek yogurt on top and serve.

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What is the weirdest food combo that you love? Do you use empty nut butter jars to store food?

2 thoughts on “Strawberry Sweet Potato Pumpkin Cake

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