The good news is that any summer berry works in this recipe. The better news is that it tastes amazing and is gluten-free, soy-free, vegan and nut-free. There's no bad news when it comes to this plant-based yumminess.
Any sweet potato will do, but a white sweet potato texture is the absolute best (think New Jersey Potato or Japanese Potato. Why the names? No idea, but the texture is extra creamy and mildly sweet). Regular ol' white potatoes will not work, and they aren't that nutritious anyway, so ditch 'em.
Blackberry Sweet Potato Shortcake
Yields 6" cake plus 6 muffins or about 14 muffin sized cakes
1/2 cup sweet potato*
1/2 cup applesauce, unsweetened
1/4 cup + 2 TBSP unsweetened coconut yogurt
3 TBSP pure maple syrup
1 tsp pure vanilla extract
1/4 cup tapioca or arrowroot flour
1/4 cup gluten-free flour
1 cup gluten-free oat flour
2 tsp baking powder (aluminum-free and corn-free)
dash of sea salt
Chilled coconut whipping cream folded with fresh blackberries
Extra blackberries for garnish
1. Cook the sweet potato. I used my Instant Pot on high pressure for 15 minutes and it came out perfect and already soft. You can roast or cook it however you prefer, though.
2. Preheat oven to 350F and line 6" cake pan with parchment paper or use a 6" springform pan.
3. Puree potato, applesauce and nondairy yogurt, then stir in the remaining ingredients.
4. Bake 15-18 minutes or until an inserted toothpick comes out clean. Cool completely on a wire rack.
5. Whip cold coconut cream or coconut whipping cream (seriously, this healthy one-step coconut whipping cream should now replace everything with frosting!) until spreadable and layer fresh berries on top to serve.