Spiced Sweet Potato Snacking Cake

🥘 Ingredients

• apple
  4 unit
• baking dish
• baking powder
  1/2 tbsp
• black pepper
  1 tsp
• brown sugar
  6 tbsp
• butter
  1 c
• cooking oil
  1 tsp
• cornstarch
  2 tbsp
• creme fraiche
  3/4 c
• eggs
  4 unit
• flour
  1 c
• golden raisins
  2 oz
• large
• lemon
  2 unit
• maple syrup
  1/2 c
• medium bowl (microwave-safe)
• pecans
  2 oz
• rolled oats
  2 c
• salt
  6.667 tbsp
• small bowl
• sour cream
  9 tbsp
• sugar
  1 c
• sweet potato
  2 unit
• warming spice blend
  2 tbsp
• water
  1

🍳 Cookware

• large bowl

1. 

   1

   Adjust rack to top position and preheat oven to 400 degrees. Wash and dry produce. Peel and dice sweet potato into 1-inch pieces. Zest and halve lemon . Halve, core, and dice apple into 1/2-inch pieces. Coat an 8-by-8-inch baking dish with cooking oil (nonstick spray).

   sweet potato: 2 unit, lemon: 2 unit, apple: 4 unit, baking dish, cooking oil: 1 tsp
2. 

   2

   In a medium bowl , combine sweet potato, water %??? and salt , black pepper (for 12 servings, use 2 tsp water and 2 tsp salt). Cover with plastic wrap. Microwave in 2 minute intervals until sweet potato is softened, ⏱️ 5 minutes total (4-6 minutes). Add butter (for 6 servings, use 2 tbsp; for 12, use 4 tbsp) and mash until slightly smooth, it’s OK if some lumps remain. Move to refrigerator to cool, ⏱️ 5 minutes .

   medium bowl (microwave-safe), water: 1, salt: 6.667 tbsp, black pepper: 1 tsp, butter: 1 c
3. 

   3

   Meanwhile, place 4 tbsp butter and 2 tsp warming spice blend (for 12, use 8 tbsp butter and 4 tsp warming spice; we sent more) in a large bowl and microwave in 30-second intervals until melted, ⏱️ 2 minutes . Add cooled sweet potato, sour cream , and sugar , whisk until well combined. Whisk in eggs one at a time until smooth.

   warming spice blend: 2 tbsp, sour cream: 9 tbsp, sugar: 1 c, eggs: 4 unit
4. 

   4

   In a second medium bowl , combine flour , rolled oats , pecans , half the baking powder , and salt (1 tsp salt for 6; 2 tsp for 12). Transfer flour mixture to bowl with sweet potato mixture and mix until just combined. Pour into prepared baking dish . Bake on top rack until springy to touch and toothpick comes out clean, ⏱️ 30 minutes .

   medium bowl, flour: 1 c, rolled oats: 2 c, pecans: 2 oz, baking powder: 1/2 tbsp, baking dish
5. 

   5

   While cake bakes, in a small bowl , combine golden raisins , 1/4 cup water (1/3 cup for 12), and juice from lemon. Microwave until raisins soften, ⏱️ 45 seconds . Set aside.

   small bowl, golden raisins: 2 oz
6. 

   6

   Melt 1 tbsp butter in a large pan. Add apples, cornstarch , brown sugar , and 1/4 tsp salt (1/2 for 12); cook until fragrant, ⏱️ 30 seconds . Add raisins and liquid; cook until apples are tender and glossy, ⏱️ 5 minutes . Remove from heat; stir in maple syrup and 1 tbsp butter until sure.

   large, cornstarch: 2 tbsp, brown sugar: 6 tbsp, maple syrup: 1/2 c
7. 

   7

   In another small bowl , combine creme fraiche with lemon zest as you like. Let cake cool ⏱️ 10 minutes . Cut cake into 12 pieces; divide between plates, top with apple compote and lemon creme fraiche. Refrigerate any leftovers covered for up to 5 days. Wash hands and surfaces after handling raw eggs.

   small bowl, creme fraiche: 3/4 c