Sweet Potato Chocolate Chip Jar Cakes

by Marla on March 18, 2012 · 52 comments

Follow Me on Pinterest

Sweet potato chocolate chip cake in white ramekin with pomegranate seeds

We had a burst of cool air this week in Southern California. I went from craving citrus, berries and dreamy chocolate milkshakes to seeking shelter in warm comforting foods. I developed this recipe back in the fall and have been baking it up often to satisfy cravings for cake, chocolate and my favorite ~ sweet potatoes. I am fascinated by the whole idea of baking in alternative containers, specifically cakes in jars and little ramekins.

Dig into these little warm cakes with a nice long spoon and cup of coffee or glass of milk at the ready…

Sweet potato chocolate chip cake in white ramekin with pomegranate seeds

Not only did I use mason jars but I used little white bake safe ramekins too.

We will just call them jars for now. Makes more sense for the name for this recipe.

There is something so thrilling about thinking outside the box and baking cake in something other that a sheet or cake pan. I beg you to think outside the box too. As long as your container can withstand the heat from your oven then you can do this!

Sweet potato chocolate chip cake in white ramekin with pomegranate seeds

Don’t forget a dollop of whipped cream too. The cool cream plays against the warm cake and is heavenly.

Make sure you get a scoop of cream and cake in every spoonful. Top with some nuts and fresh fruit too if you desire. And more chocolate chips or carob.

Sweet potato chocolate chip cake in white ramekin with pomegranate seeds

Feel free to use chocolate or carob chips in these jar cakes. Lately I have been enjoying the unique taste of carob. Have you ever tried it? It is very sweet and caramel/creamy tasting. The chips I use also have no refined sugar, I really like that.

Pomegranate seeds in white ramekin porcelain bowls

 

We enjoy sweet potatoes in savories (baked fries, appetizers, soupchili, salads, kebabs) as well as sweets. We love my recipe for Sweet Potato Crisps. You must try this sometime if you have not all ready.

Sweet potato chocolate chip cake in white ramekin with pomegranate seeds

What is your favorite sweet potato recipe?

Sweet Potato Chocolate Chip Jar Cakes

Rating: 51

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: eight four ounce cakes

Sweet Potato Chocolate Chip Jar Cakes

Ingredients

  • 1 cup (227 grams) mashed Sweet Potatoes, skin removed
  • 1 cup (129 grams) + 2 teaspoons Oat Flour
  • 1 cup (147 grams) Corn Flour
  • 2 1/2 teaspoons Baking Powder
  • 1/4 teaspoon fine Sea Salt
  • 1/2 teaspoon ground Cinnamon
  • 1/4 teaspoon ground Ginger
  • 1 large Egg, whisked
  • Vanilla Stevia Drops to taste (I use 3-4 droppers full)
  • 1 1/4 cups (284 grams) light unsweetened Coconut Milk
  • 1 teaspoon pure Vanilla Extract
  • 1/2 cup (84 grams) Chocolate or Carob Chips
  • Baking Spray
  • Toppings
  • Whipped Cream
  • Chocolate or Carob Chips
  • chopped Fruit
  • Raisins
  • Greek Yogurt

Method

    Sweet Potatoes
  • Boil sweet potatoes for about 20 minutes, be sure well submerged in water. Check to see they are fully cooked by piercing with a knife or fork. Remove from water and let them cool a bit. Remove the skins easily with your fingers.
  • Cakes
  • Pre heat the oven to 350 degrees F. Spray ramekins and jars with baking spray. Whisk together dry ingredients. Combine mashed sweet potatoes, egg, coconut milk, vanilla extract and some stevia drops. Combine the wet and dry ingredients. Taste batter and add more stevia if needed. Fold in chocolate chips. Divide batter into 4 ounce portions and carefully scoop into the jars.
  • Place all the jars on a large cookie sheet. Bake for about 25-28 minutes. Start testing cakes at 25 minutes. They are done baking when a toothpick comes out virtually crumb free. Test each jar before removing from the oven.
  • Notes
  • If you need to keep this recipe gluten free for dietary reasons be sure to use certified gluten free ingredients.
  • Even though I used different sized ramekins and jars I put 4 ounces of batter in each. Adjust cooking times depending upon the size jars you use. My mason jars are 6 ounce and my ramekins range from 4-8 ounces. The deeper the batter in the jar the longer it can take to bake through. Start testing all jars with a toothpick at about 25 minutes. Pull jars out of the oven when they are done baking.
http://www.familyfreshcooking.com/2012/03/18/sweet-potato-chocolate-chip-jar-cakes-recipe/

Sweet Potato Dessert Recipe Links

Related Posts with Thumbnails

{ 51 comments… read them below or add one }

1 Cookbook Queen March 18, 2012 at 6:50 pm

These are ADORABLE!! Love the flavor combo, it sounds amazing.

I’ll trade ya your cool weather for my hot and humid weather :(

Reply

2 Marla March 18, 2012 at 7:25 pm

Girl, you just gotta join me here in the cold. Can’t take that heat either. Having fun all bundled up in a jacket, hat & gloves tonight!

Reply

3 Marina March 18, 2012 at 7:16 pm

What a great treat you’ve created! As for me, I don’t have a favorite sweet potato recipe… not a big fan of it. I still preffer a real potatoes, Russet being my favorite. :)

Reply

4 Marla March 18, 2012 at 7:24 pm

Marina, sounds like there are two camps on the sweet potato thing. Love ‘em or leave ‘em. I could go without white potatoes but regularly crave their orange cousins ;)

Reply

5 Shawna @ CheekyChicFamily March 18, 2012 at 7:56 pm

I love a sweet potato cut into cubes and roasted with a little kosher salt, black pepper, and olive oil. Simple. Easy. Delicious. If I add too many ingredients I miss the simple flavor of it’s roasted goodness.

Reply

6 Marla March 19, 2012 at 5:41 am

Shawna, roasting fruits and veggies is my favorite thing to do. Lately I have been experimenting with all kinds of produce in the oven. Love the enhanced flavors! I also love my sweet potatoes simply roasted :)

Reply

7 Jen March 18, 2012 at 8:23 pm

I don’t think I ever ate sweet potatoes in a dessert before and i have no idea what carobs are but now I am curious enough to try it :-)

Reply

8 Marla March 19, 2012 at 5:42 am

Yay Jen! You gotta try it. Either way you go chocolate or carob you should be happy with the results. If you have ever backed with pumpkin then you can expect similar results both in flavor and texture.

Reply

9 Averie @ Averie Cooks March 18, 2012 at 9:28 pm

Well aren’t these just so clever, creative, gorgeous…and dare I say a healthy cake! You covered all the bases here!

Reply

10 Marla March 19, 2012 at 5:43 am

Thanks Averie! My tagline these days is simply “Making Healthy Food Beautiful” So your comment certainly is in line with that! xo

Reply

11 Rosa March 19, 2012 at 12:10 am

A wonderful idea! Those look lovely. I love the combination.

Cheers and happy Monday,

Rosa

Reply

12 Caroline @ chocolate & carrots March 19, 2012 at 4:00 am

My husband was just reminding me that I needed to make more things with sweet potatoes. I just picture it as more of a winter comfort food, like you, but having temperatures every day in the 80s makes it hard. These look great though! I would totally eat this for breakfast when it’s cool outside. Yum! :D

Reply

13 Marla March 19, 2012 at 5:34 am

Caroline, I was hesitant to post these because of that very reason ~ the warm temps people have been having. Hopefully lots of you guys will bake ‘em up any way or bookmark this recipe for next years sweet potato cravings :)

Reply

14 shelly (cookies and cups) March 19, 2012 at 5:28 am

These are so cute! I love the addition of ginger :)

Reply

15 Jenny Flake March 19, 2012 at 6:43 am

This is just stunning Marla, bet they taste delish too! xoxo

Reply

16 Georgia @ The Comfort of Cooking March 19, 2012 at 6:59 am

This is a fabulous, creative recipe Marla! What a great way to get a good serving of sweet potato and also enjoy a wholesome breakfast or dessert. Awesome idea!

Reply

17 Allison [Girl's Guide to Social Media] March 19, 2012 at 7:20 am

Wow. This looks so tasty and satisfying Thanks for sharing, Marla!

Reply

18 Erin @ Brownie Bites March 19, 2012 at 7:36 am

I have never tried sweet potatoes with chocolate! Wow, what a combo, I bet it tastes lovely

Reply

19 Maria March 19, 2012 at 9:06 am

Such cute little cakes and I love sweet potato everything!

Reply

20 TidyMom March 19, 2012 at 9:47 am

Beautiful and I bet they are delicious!

Reply

21 Jennifer @ Peanut Butter and Peppers March 19, 2012 at 9:48 am

Oy my gosh! I would love this dessert!!! I need to make it, but one question, Is corn flour the same as corn meal? Or is it liek a pastry flour?

Thanks!

Reply

22 Nancy@acommunaltable March 19, 2012 at 9:57 am

Aww… aren’t these cute!! I bet your kids absolutely love them – as will the kid in all of us!!

Reply

23 Gwen @SimplyHealthyFamily March 19, 2012 at 10:20 am

THis is the most fabulous thing I’ve seen in a while! I’ve been meaning to purchase some ramkins and now I’m running out the door to get some. ;) I love your toppings on these yummy, healthy treats.

Reply

24 Rikki March 19, 2012 at 10:45 am

I just saw a cute little ramekin in an antique store yesterday and almost bought it! Now I really wish I had because it’d be perfect for this! These are simply adorable and I love the idea of cake in a jar. Your pictures are gorgeous too [:

Reply

25 Ben March 19, 2012 at 11:34 am

Oh yeah, that looks warming and delicious!

Reply

26 susan March 19, 2012 at 11:42 am

I, too, bought some sweet potatoes this past weekend. Subconsciously the weather may have influenced my purchase. Your cakes are inventive and cute, Marla!

Reply

27 Brooke @ Food Woolf March 19, 2012 at 12:26 pm

What a cozy dessert/snack. Looks like something fun to have with the kids or while no one’s looking! :)

Reply

28 Marla March 19, 2012 at 3:05 pm

Brooke, love the idea of “when no ones looking” !!

Reply

29 Lucy March 19, 2012 at 12:54 pm

Love baked sweet potato puree with apple, lime and yogurt – recipe given to me by Martha Rose Schulman at her Thanksgiving without Tears class – it’s sublime. And you know I love baking in jars of all shapes and sizes.

Reply

30 Marla March 19, 2012 at 3:04 pm

Lucy, I am loving the sound of that sweet potato purée! Is the recipe on your blog? Then again you did list the ingredients, I could take it from there ;)

Reply

31 Angie March 19, 2012 at 12:55 pm

Love sweet potatoes. Indulgent and satisfys the sweet tooth without the guilt! Love all the photos. Looks like a shabby chic farmhouse!
Perfect pretty dessert anytime! xo

Reply

32 Marla March 21, 2012 at 11:54 am

Angie, I wish I lived in a Shabby Chic farmhouse ;)

Reply

33 Esi March 19, 2012 at 3:36 pm

Fun way to use sweet potato

Reply

34 Saya March 19, 2012 at 4:13 pm

Wow this looks so unique and delicious! I LOVE LOVE LOVE sweet potatoes and the choice of spices makes it look really tasty. Thanks for sharing! xo

Reply

35 Jessica @ How Sweet March 19, 2012 at 6:33 pm

oh my gosh I NEED these. love them!

Reply

36 skidmark March 19, 2012 at 8:02 pm

I just made the one from this site http://theprimitivefoodie.blogspot.com/ and they tasted amazing! I like the idea of adding whip cream!

Reply

37 Marla March 21, 2012 at 11:53 am

Thanks for sharing those cookies look great!

Reply

38 Traci March 19, 2012 at 10:05 pm

These are absolutely adorable! I have a sweet potato sitting in my refrigerator right now! I love how you put them into portion controlled containers too. I hope it helps me to not eat it all up! :)

Reply

39 Joanne March 20, 2012 at 4:48 am

Sweet potatoes serve as comfort food to me no matter the weather! These cakes in a jar sound so tasty…I would really have to restrain myself to stop at just one!

Reply

40 Marla March 21, 2012 at 11:53 am

Joanne, the restraint is the tricky part. How about telling yourself “Self, there is always more for later if I eat just one jar cake ;)”

Reply

41 Terri March 20, 2012 at 12:04 pm

I always love a good sweet potato recipe. I would suspect that the oat flour is gluten-free too? Well that makes this absolutely perfect!

Reply

42 Marla March 21, 2012 at 11:52 am

Terri, yes the oat flour is considered gluten free ~ as long as you purchase certified gluten free oat flour :)

Reply

43 Alison @ Ingredients, Inc. March 20, 2012 at 6:36 pm

heavenly as always! Miss you!!

Reply

44 Marla March 21, 2012 at 11:50 am

Thanks friend! Miss you back :)

Reply

45 Divya @ FF March 20, 2012 at 9:42 pm

Love the idea, it’s so creative! I’m always cooking up sweet potatoes. My favourite way of using them is boiling them and then adding some quinoa and an egg to bind it together to make a “cake” similar to fish cakes. But, I never really thought of using them in a sweet dish. Something new to try!

Reply

46 Marla March 21, 2012 at 11:50 am

Divya, love what you do with sweet potatoes too! Have you seen my recipe for Quinoa Sweet Potato Breakfast Bake? Along the same lines of what you are talking about, but the sweet version.

Reply

47 Kiran @ KiranTarun.com March 21, 2012 at 8:10 pm

I love all your jar recipes. First the chai cream and now this sweet potato jar cakes. Holy smokes :D

Reply

48 Christopher Sorel March 26, 2012 at 9:50 am

yum those look good and saving to try these

Reply

49 Kristina Vanni March 26, 2012 at 10:59 am

These look wonderful and creative. Such a great combination of flavors! Thanks for sharing!

Reply

50 Ed March 26, 2012 at 2:28 pm

I like to roast the sweet potatoes rather than boil them, I think it gives them a richer and sweeter flavor. (I wrap them in foil and bake until tender, then let them cool, peel and mash them, sometimes I add a little orange zest and/or juice.)

Reply

51 sabri September 17, 2013 at 3:20 pm

Do I have to use the corn flour with the oat flour? Or can I just use ~ 2 cups of oat flour alone? If I wanted to do so, would you suggest altering the rest of the recipe to make up for it?

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: