Sweet Potato Cakes with Skyr & Pistachios

3.24.17 / Comment

re-sized1purplesweetpotatocakewithpistachios

These gorgeous, aromatic Purple Sweet Potato Cakes topped with creamy skyr and crunchy pistachios are nothing short of spectacular! From the rich jewel-toned colors to the sweet and savory flavors, it’s safe to say that your weekly menu just became a lot more interesting. Options are endless with this type of sweet potato, as you can make it sweet or savory depending on the seasonings, which means that these cakes will add a whole new dimension to whatever you choose to eat them with. We also love using Icelandic Provisions Skyr as a thick, creamy topping for these cakes, because it’s less tart than Greek yogurt, and more flavorful than other dairy alternatives. Icelandic Provisions use authentic Heirloom Skyr Cultures that have been treasured and preserved in Iceland for hundreds of years, which where their distinct flavor comes from. Icelandic Provisions is the only authentic Icelandic Skyr in the U.S., so go ahead and try it out for yourself! You can eat it on it’s own, or incorporate it into some recipes such as our Sparkling Apple Cider Mocktail, Pumpkin Overnight Oats,  and  Vanilla Cupcakes.

re-sized3purplesweetpotatocakesw-skyrpistachios

 

Sweet potatoes are well known for their health benefits, and this purple variety is certainly no exception. Thanks to the anthocyanins, the natural pigments in plant foods, these sweet potatoes are rich in color and even have cancer prevention properties (1). Studies have also shown that moderate consumption of anthocyanin products may reduce cardiovascular disease and improve visual functions (2). In addition to cancer prevention, purple sweet potatoes are an excellent source of vitamin C, fiber, and antioxidants, while providing a diabetic friendly low glycemic index. So go ahead and enjoy these tasty roots–we know we do!

*Keep in mind that since this type of sweet potato is more dry and dense than the average variety, it takes longer to cook (90-120 minutes). It’s recommended that you batch cook these and save them for different meals throughout the week.

bakedpurplesspotato

 

Sweet Potato Cakes with Skyr & Pistachios
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
  • 1 large Stokes sweet potatoes, washed and scrubbed
  • 2 tablespoons almond milk, or milk of your choice
  • 1 teaspoon coconut oil
  • 1 teaspoon sorghum syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • Toppings:
  • 1 (5.3 ounce) container coconut Skyr
  • 2 tablespoons pistachios, chopped
  • Equipment:
  • Baking sheet
  • Parchment paper
  • Aluminum foil
  • Mixing bowl
Instructions
  1. Preheat oven to 350° F and line a baking sheet with parchment paper. Set aside.
  2. Stab the sweet potatoes a few times with a fork, wrap in aluminum foil and place on baking sheet, and cook for 90 minutes. Check the potatoes at 90 minutes to see if they are soft. If not soft, cook them for an additional 5- 30 minutes until soft.
  3. When done, remove the sweet potatoes from the oven, and cut them open to cool. Once they are cool, scoop the flesh into a bowl.
  4. Add almond milk, coconut oil, sorghum syrup, cinnamon, and vanilla, and mix together until well combined. Divide into 1/2 cup sizes and form cake patties with your (very clean) hands.
  5. Put them on the baking sheet equidistant from each other, and place in the oven for an additional 5-10 minutes, or until a slight browning occurs on the top of the cakes. When done, top each sweet potato cake with 1/2 container of Icelandic Provisions Coconut Skyr and sprinkle with pistachios.
Serving size: 1 (4-ounce) sweet potato cake Calories: 85 calories, Fat: 1.5 grams, Saturated fat: 0 grams, Carbohydrates: 5.5 grams, Sugar: 2 grams, Sodium: 10 milligrams, Fiber: 1 gram, Protein: 2.5 grams, Cholesterol: 1 milligram
Notes
Disclaimer: Triad to Wellness has provided nutrition communication services to Icelandic Provisions and The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.

 

(1) Lim S, Xu J, Kim J, et al. Role of anthocyanin-enriched purple-fleshed sweet potato p40 in colorectal cancer prevention. Mol Nutr Food Res. 2013 Nov;57(11):1908-17. https://www.ncbi.nlm.nih.gov/pubmed/23784800.

(2) Hou DC. Potential mechanisms of cancer chemoprevention by anthocyanins. Curr Mol Med. 2003 Mar;3(2):149-59. https://www.ncbi.nlm.nih.gov/pubmed/12630561?ordinalpos=3&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum.

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