Sweet Potato, Chocolate and Hazelnut Cake

Recipe: Vicky Cassidy | Photo: Vicky Cassidy
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Yield: Serves 6-8
Time: 1 hour 30 mins


  • 1-2 sweet potatoes, peeled, resulting in 1 cup mashed
  • 3/4 cup canola oil
  • 2 eggs
  • 1 1/2 cup all purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup Oregon hazelnuts, finely chopped
  • 2 ounces semi-sweet chocolate
  • 1/2 teaspoon vanilla extract
  • 1/4 cup half and half


Preheat oven to 350.

Bring a medium sized pot of water to boil. Add peeled sweet potato and boil until potato is soft. Drain and let cool slightly, then mash. Measure out 1 cup.

In a large bowl, beat together mashed sweet potatoes and canola oil. Add eggs, one at a time, and beat until well blended.

In a separate bowl, mix together flour, sugar, baking powder, baking soda, cinnamon, ground ginger, ground cloves, nutmeg, and salt.

Gradually add the dry ingredients to the sweet potato mixture, mixing until well combined. Finally, add chopped hazelnuts.