Article: Sweet Potato Breakfast Cake
Sweet Potato Breakfast Cake
What could be better than cake for breakfast? We roast a sweet potato in foil until it gets super sweet and caramelized, then mash it with just a tiny bit of honey to enhance the flavors. Made with gluten-free oat flour and heart-healthy olive oil, then topped with vanilla bean skyr and chai granola, it's perfectly suitable as a nutritious breakfast.
Preheat oven to 350 degrees. Grease and flour loaf pan.
While the cake is baking, mix skyr, vanilla beans, and honey in a bowl. Set aside.
Allow loaf to cool in pan for about 10 min then transfer to a wire rack to cool completely.
Add the yogurt frosting into a piping bag, then pipe over the cake. Add granola, sea salt, and other toppings as desired. Serve and enjoy!