Sweet Potato Savory Cake

Created by Chef Caroline Achard 

Sweet potatoes are a starchy, sweet-tasting, and versatile root vegetable. Often easily incorporated into many dishes, chef Caroline wanted to create a recipe for us that was perfect for holidays or any other occasion. You can bake and serve up these individual cakes for guests at your next event. 

Of course, this isn't strictly a holiday dish, you can prepare a few ahead of time for a quick and delicious lunchtime bake. Preparation is super easy and yields about 6 of these little cakes all baked in our BIO-MO140 biodegradable paper baking mold. 

Get the downloadable Savory Sweet Potato Cake PDF recipe below and comment and let us know what recipes you'd like to see in future videos!



Makes 6 BIO-MO140 Paper Baking Molds

  • 3 eggs
  • 1 ¼ cup AP flour
  • 1 sweet potato (½ lb) peeled
  • 3 ⅓ cup baby spinach
  • 3 oz hard cheese (like an emmental or comte)
  • ½ cup minus 1 tbsp milk
  • ½ cup minus 1 tbsp olive oil
  • ½ tsp salt
  • 1 tsp ground coriander
  • 2 tsp baking powder


    Sweet Potato Cake

    • Peel and then grate the sweet potato
    • Grate the cheese
    • Chop the spinach and combine these three ingredients in a bowl
    • In a separate bowl mix together eggs and flour
    • Stir in the milk and then the oil
    • Add all the vegetables to the egg and flour mixture
    • Add salt, ground coriander, and baking powder
    • Pour the batter into ungreased baking pans
    • Bake at 355° F for 30-40 minutes
    • Let cool before unmolding
    • Enjoy! 
      Download PDF Recipe