Eatwith host Tamar was born in Mexico and is of Syrian, Polish, Lebanese, and Russian descent. She and her husband Aslan love meeting new people, feeding them and having fun at their loft in the South Loop, Chicago.
Here she shares her secret recipe for her famous sweet potato cake, an Eatwith guest favorite from her amazing events!
For the cake:
360 grams sweet potato puree (boil the sweet potatoes and then puree them)
150 grams white sugar
85 grams brown sugar
100 grams melted coconut oil (or canola)
60 ml almond milk (or regular milk)
230 grams flour
1 tsp. baking soda
2 tsp. cinnamon
2/3 tsp. salt
100 grams chocolate chips
For the frosting:
150 grams cream cheese
130 grams icing sugar
1 tsp. vanilla extract
113 grams room-temperature butter
Preheat the oven to 200ºC. Grease and flour two round 20cm cake pans.
Mix the pumpkin puree with the sugars, eggs, coconut oil, and almond milk.
In a separate bowl mix the flour, baking soda, cinnamon, and salt, and fold in the chocolate chips once everything is mixed well. Pour into the prepared pans and bake for 30–40 minutes (or until the top springs back up when touched). Let cool for 10–15 minutes.
Take the cakes out of the pans and let them cool completely on a cooling rack.
To make the frosting, beat the cream cheese and butter together, then add the sugar and vanilla and beat on high until soft and fluffy. Frost the cakes and decorate with sprinkles or edible flowers.
For more recipes from our hosts, read about our other Eatwith recipes on our blog.