Sweet Potato Butter Cake Directions:
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Boil or roast sweet potatoes, peel and mash until smooth.
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In a large bowl, beat light butter and erythritol until fluffy.
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Add eggs one by one, mixing after each. Stir in vanilla and mashed sweet potatoes.
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In a separate bowl, whisk together both flours, baking powder, baking soda, cinnamon, nutmeg, and salt.
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Alternate adding dry ingredients and almond milk mixture into the batter. Mix just until combined.
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Pour into a greased 9x13-inch baking pan.
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Bake at 350°F for 40–45 minutes or until a toothpick comes out clean.
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For glaze, melt light butter, sweetener, and almond milk in a saucepan. Simmer 2 minutes, then stir in vanilla and salt.
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Drizzle over warm cake and sprinkle with pecans if using.
WW Points Calculation:
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1 ½ cups mashed sweet potatoes: 0 pt
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½ cup light butter: 12 pt
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½ cup erythritol: 0 pt
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4 large eggs: 0 pt
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1 cup whole wheat flour: 8 pt
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1 cup all-purpose flour: 16 pt
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½ cup unsweetened almond milk: 1 pt
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Glaze (Swerve Brown ¼ cup + 1 tbsp light butter + 2 tbsp almond milk): 2 pt
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2 tbsp pecans (optional): 2 pt
Total Points: 39 (with glaze and pecans)
Servings: 12
Per Serving: 3.25 points
Nutrition Information:
Calories: 155
Fat: 6g
Protein: 4g
Carbohydrates: 20g
Sugar: 2g
Sodium: 105mg
I'm waiting for your comments! Enjoy!
