Farmer's Market Organic Sweet Potato Puree Description
Did You Know...
The Nutrition Action Healthletter rated 58 vegetables by adding up the percentages of Recommended Daily Allowances (RDA) for six nutrients (vitamins A and C, folate, iron, copper and calcium) plus fiber. Sweet potatoes topped the list with a whopping 582 points; its nearest competitor…a raw carrot, which came in at 434.
Not only does our Organic Sweet Potato puree make a wonderful vegetable side dish, its natural sweetness lends itself to a wide variety of delicious recipes. Think sweet potato pancakes, muffins, biscuits or even bisque. We’ve made it easier than ever to incorporate the luscious taste of sweet potatoes into your recipes.
Sweet potatoes are packed with beta-carotene, fiber and several other nutrients. They’re also loaded with potassium and B6. All five nutrients are key to lowering blood pressure and keeping the arteries free and clear.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 0.5 Cup
Servings per Container: About 3.5
| Amount Per Serving | % Daily Value |
|
| Calories | 130 | |
|
| Fat Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | * |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 96 mg | 4% |
|
| Dietary Fiber | 2 g | 8% |
|
| Sugars | 15 g | |
|
| Protein | 3 g | |
|
| Vitamin A | | 390% |
|
| Vitamin C | | 10% |
|
| Calcium | | 4% |
|
| Iron | | 10% |
|
*Daily value not established.
Other Ingredients: Organic sweet potato puree.
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Sweet Potato Pound Cake With Maple-Vanilla Glaze
[vc_row][vc_column][vc_column_text]There’s something deeply comforting about baking on a cool day, with the hum of the mixer, the swirl of cinnamon in the air and the promise of something sweet but wholesome. This sweet potato pound cake recipe delivers all that cozy charm in a golden, tender loaf. Made with an exceptional organic flour from
Bob’s Red Mill and real sweet potato puree, it’s rich, moist and lightly spiced with cinnamon, nutmeg, cloves and cardamom. A drizzle of maple-vanilla glaze brings it all together with bakery-level beauty. Serve it at brunch, wrap it up as a homemade gift — or sneak a warm slice for breakfast with your coffee. We won’t tell.
Sweet Potato Pound Cake With Maple-Vanilla Glaze
- 1-1/4 cups Bob's Red Mill Unbleached White All-Purpose Organic Flour
- 1/4 tsp. Bob's Red Mill Baking Soda
- 1/4 tsp. Bob's Red Mill Baking Powder
- 2 tsp. cinnamon
- 1 tsp. kosher salt
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 8 Tbsp. unsalted butter (softened)
- 1-1/4 cups brown sugar
- 3/4 cup organic sweet potato puree
- 1-1/2 Tbsp. maple syrup
- 1 Tbsp. vanilla extract
- 1/2 tsp. almond extract
- 2 eggs (room temperature)
- 1/3 cup sour cream (room temperature)
Maple-vanilla glaze
- 4-5 Tbsp. heavy cream
- 1 cup powdered sugar
- 2 Tbsp. maple syrup
- 1 tsp. vanilla bean paste
- Pinch salt
Optional topping
- 1-2 oz. pecans (toasted & chopped)
- Preheat oven to 350 degrees F. Grease 8-½ x 4-½-inch loaf pan and line pan, including up the sides, with parchment paper.
- In mixing bowl, whisk together flour, baking soda, baking powder, salt and spices until no clumps remain.
- In large mixing bowl, or in bowl of stand mixer fitted with whisk attachment, mix softened butter and brown sugar for 3-4 minutes. (Note: The mixture won't cream together, and this is okay.)
- To same large mixing bowl, add sweet potato puree, maple syrup, vanilla extract and almond extract. Mix until smooth. (Note: The mixture will look a little clumpy, but comes together at the end.)
- Add one egg and mix until completely combined before adding second egg.
- Mix in sour cream, then carefully fold in flour mixture until combined. (Note: A few streaks of flour in the mixture can remain. Do not overmix.)
- Into loaf pan, pour batter and smooth out top with rubber spatula. Bake 65-75 minutes, or until wooden skewer comes out with a few moist crumbs. Let cool in pan about 10 minutes, then remove from pan and cool completely on wire rack before glazing.
Maple vanilla glaze
- In mixing bowl, combine heavy cream, powdered sugar, maple syrup, vanilla bean paste and salt. Whisk until smooth, adding more cream or powdered sugar until desired consistency is reached. (Tip: Desired consistency is thick but still pourable enough to drip slowly down sides of cake leaving nice drip lines.)
- Allow cake to cool completely before glazing. (Note: This is important for glaze to remain set on sides of cake.)
- Onto cooled cake, pour glaze and let it drip down sides. Top with chopped toasted pecans, if desired.
Grab the goods for your next bake (and beyond) from Vitacost.
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