Sweet Potato Invisible Cake

Step 1

Preheat the oven to 350°F.

Step 2

Line a 9x5 loaf pan with parchment paper.

Step 3

Peel the sweet potatoes.

Step 4

Using a mandolin slicer (on the thinnest setting), slice the sweet potatoes paper-thin. (Use protective gloves for safety.)

Step 5

In a mixing bowl, combine flour, coconut sugar, baking powder, cinnamon, nutmeg, and kosher salt. Mix well.

Step 6

In a separate bowl, whisk together eggs, vanilla extract, coconut oil, and milk.

Step 7

Gradually add the wet mixture to the dry ingredients and mix until smooth.

Step 8

Add the sliced sweet potatoes to the batter and toss until fully coated.

Step 9

Layer the sweet potato slices into the prepared loaf pan, pressing them down firmly.

Step 10

Pour any remaining batter on top, ensuring the sweet potatoes are evenly covered.

Step 11

Place the loaf pan in the oven and bake for 45-55 minutes, or until the sweet potatoes are set and the top is golden brown.

Step 12

Remove from the oven and let the cake cool completely before removing it from the pan.

Step 13

Optional: Top with whipped cream or dust with powdered sugar before serving.