Tag Archives: desserts

Sweet Potato Fruit Cake (Low Fat)

yam cake (300x263)After all the indulgences of the holidays, many people turn to lighter and healthier dishes. For me it is too hard a transition from rich, spice-filled baked goods to salad for dinner and an apple for dessert. After the decorations were put away and the New Years toasts were over, I kept thinking about making  a delicious baked treat that carried over the flavors of the holidays in a healthier package. Finding a use for one lonely left-over roasted sweet potato was my inspiration for a dense, moist, low-fat Sweet Potato Fruit Cake that fit the bill. I hope you will get some sweet potatoes at the farmers market soon and roast them for supper and save a few for making a delicious dessert.

Sweet Potato Fruit Cakeyam cake batter (200x185)
2 cups all-purpose flour
1 cup sugar
1 cup roasted sweet potato (skinned and mashed)
2/3 cup skim milk
2 eggs (or egg substitute)
1/2 cup canned crushed pineapple (drained)
1/3 cup dried cranberries
1/3 cup golden raisins
1 tablespoon vegetable oil
2 teaspoons baking powder
1 tablespoon minced candied ginger
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
pinch nutmeg
pinch ground star anise
1/2 cup walnuts (optional)

Preheat oven to 400 degrees
Roast two medium sweet potatoes until tender (about 45 minutes)
Peel and mash potatoes
Potatoes can be prepared a day ahead
Set oven to 350 degrees
Spray a 9″x5″ loaf pan with non-stick spray
Stir together flour, sugar, baking powder, and spices
Beat together eggs, milk, and vanilla
Stir wet ingredients into dry and mix until just combined
Blend in pineapple, dried cranberries, raisins, candied ginger
Add walnuts if desired
Pour into prepared loaf pan
Bake for 40 minutes or until golden brown








Cape Cod Cranberry Walnut Tart

Bright red cranberries and crunchy walnuts make this festive tart perfect for dessert or cut into thin wedges, it can be served as a cocktail party appetizer.  It is rich and full of butter, eggs, and sour cream but not very sweet so it complements other more sugary desserts.   The recipe makes two 6″ tarts but can also be used to make individual tiny tarts using a mini muffin tin. 

Cape Cod Cranberry Walnut Tart
1 1/4 cup flour
1/2 cup butter
4 tablespoons sour cream

2/3 cup sour cream
3 egg yolks
1/4 cup whole milk
2 tablespoons flour
1 tablespoon sugar
1/4 tsp cinnamon
2/3 cup chopped walnuts
candied cranberries (see below) or dried sweetened cranberries

  1. Heat the oven to 350°
  2. Place flour in a bowl, stand mixer, or food processor.
  3. Chop cold butter into pieces and mix into the flour until you have bits of four coated butter the size of small peas. Don’t over mix.
  4. Blend in sour cream and mix just until the dough comes together loosely
  5. Gather the ball of dough together in your hands gently and divide into two even pieces
  6. Roll each dough ball on a floured board to about a 7″ circle
  7. Lay the dough into the tart pan.  Fix any tears by patting the dough into shape
  8. Press the dough evenly on the bottom of the pan and against the sides
  9. In a medium bowl whisk eggs and sour cream and milk
  10. Add flour, sugar, cinnamon and whisk to combine
  11. Scatter the cranberries and nuts evenly in the tart crusts
  12. Pour the sour cream/egg mixture over cranberries & nuts
  13. Bake for about 30 minutes
  14. Remove from the oven and let cool in the tart pan placed on a rack

Cranberry Syrup and Candied Cranberries
1 1/2 cups fresh cranberries
3 cups water
1 cup sugar

  1. Simmer all the ingredients for 20 minutes or until cranberries get soft and release their juices
  2. Strain the syrup and chill (great for making cocktails or cranberry soda)
  3. Use the cooked cranberries  in Cape Cod Cranberry Walnut Tart above