Spend some time with Tito’s this holiday season while you’re standing under the mistletoe. Take a sip of this tart drink, which is finished with the flavor of savory thyme, a hint of glitter, and a splash of color. Back to that drink now.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 12 |
| Yield: | 1 cake |
Ingredients
- 1 large sweet potato, peeled and cut into chunks
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking powder
- 2 eggs
- 2 teaspoons vanilla extract
- ¾ cup butter
- ½ cup pumpkin seeds
- ½ cup brown sugar
- 3 large ripe bananas, mashed
- ½ cup golden raisins (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 5×8-inch baking dish.
- Place sweet potato into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash sweet potato until smooth.
- Sift flour, white sugar, and baking powder together in a large bowl. Whisk eggs and vanilla extract together in another large bowl.
- Melt butter in a saucepan over medium heat; cook and stir pumpkin seeds and brown sugar in hot butter until brown sugar is melted, 1 to 2 minutes. Stir bananas and mashed sweet potato into pumpkin seed mixture. Remove from heat and cool slightly.
- Stir banana mixture into egg mixture until well-combined. Pour banana-egg mixture into flour mixture and stir until batter is just combined; stir in raisins. Pour into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
Nutrition Facts
| Calories | 368 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 159 mg |
| Sugars | 36 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
The only thing I want to change the next time is to cook the pumpkin seeds a bit more as they are a tad too chewy for me. Very moist and delicious.
Inedible.
I had more over-ripe bananas. Used 5 bananas, ground some oatmeal in food processor (added 1/2 cup oatmeal), added nutmeg and cinnamon and choc chips. Reduced butter to 1/2 cup and didnt use brown sugar. Increased flour until more cake-like consistency. Simplified by only boiling sweet potatoes and melting butter. Everything else mixed in the bowl.
Delicious! Didn’t add the pumpkin seeds, but they would definitely add additional texture and flavor. Made into muffins, baking about 20 minutes.