Sweet Potato Breakfast Cake

Ingredients:

• 1/2 cup roasted sweet potato, mashed
• 1/4 cup of honey
• 1/4 cup of olive oil
• 1 egg
• 1/4 cup milk
• 1/2 tsp ground vanilla bean
• 1 tsp vanilla extract
• 1 cup oat flour
• 1 tsp baking soda
• 1 tsp cinnamon
• Pinch of sea salt

Toppings:

• 1/4 cup of Plain Skyr
• 2-3 tsp honey to taste
• 1 tsp vanilla beans, scraped
• Jamie's Farm Granola (chai or pumpkin pie)
• Flakey Sea Salt
• Edible flowers and fresh herbs (optional)

Preheat oven to 350 degrees. Grease and flour loaf pan.

Roast sweet potato in aluminum foil at 400 degrees until soft, about 40 min. Peel and mash until smooth. Whisk with honey, olive oil, milk, vanilla bean & extract, and egg.

In a separate boil, combine oat flour, baking soda, salt and cinnamon. Then, add it to the wet mixture. Stir until combined—do not over mix.

Pour batter into loaf pan. Bake for about 45 min or until toothpick inserted into center comes out clean.

While the cake is baking, mix skyr, vanilla beans, and honey in a bowl. Set aside.

Allow loaf to cool in pan for about 10 min then transfer to a wire rack to cool completely.

Add the yogurt frosting into a piping bag, then pipe over the cake. Add granola, sea salt, and other toppings as desired. Serve and enjoy!