Yesterday I received in the mail some adorable vintage aluminum baking molds that I purchased a little while back from the great upcycle shop AntiNu on Etsy.com. I had sweet potatoes from the market, and got to work. ![]() A handful of years ago the Center for Science in the Public Interest did a study comparing the nutrients of vegetables. Sweet potatoes were ranked the most beneficial of all. They are super high in fiber, beta carotene, vitamin C, and, unlike their regular white potato cousins, are a complex carbohydrate, so won't send your glucose soaring (as much). The cakes came out beautifully. Not terribly sweet, they were moist yet airy, and filled the kitchen with warmth and an earthy spice. They would also be great with brunch, or as a dessert with cream cheese frosting.
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