Recipe by Sara Matthews | @sarabynatureskitchen
400ml can of coconut milk
120g of dates, finely chopped
1tsp of vanilla extract
2tsp of grated fresh ginger
1tsp of ground nutmeg
150g of gluten free flour
Zest of 1 lime
Pre-heat the oven to 180C and line an 8inch cake tin with baking parchment.
Add half the chopped sweet potato and coconut milk to a food processor and process until smooth. Gradually add the rest of the sweet potato until you have a smooth and airy puree
Place the finely chopped dates into a small bowl and add 3 tbsp boiling water. Stir and mash with a spoon until you have a paste. To this add the vanilla extract, cinnamon, nutmeg, lime zest and grated ginger. Stir to combine.
Add this to your sweet potato mix, then add the flour and stir until just combined. Do not be tempted to over mix.
Pour the batter into your lined baking tin and bake for 1 hour 30 minutes. If it starts to brown too much cover with foil, take this off for the last few minutes.
Allow it to cool in the tin before slicing and serving.