Spiced sweet potato & walnut cake
2hr 20min · 10 servings Ingredients • 300g Evangeline sweet potatoes (about 2 small) • 135ml rapeseed oil, plus extra for greasing • 135g plain flour • 1 tsp baking powder • ¼ tsp bicarbonate of soda • ½ tsp fine salt • 165g caster sugar • ¾ tsp ground cinnamon • ¾ tsp ground nutmeg • ¾ tsp ground ginger • 2 large eggs • 100g walnuts, toasted and roughly chopped Icing • 200g soft cheese • 2 tbsp caster sugar • 1 unwaxed lime, zest • Handful walnuts, toasted and roughly chopped Method 1 Preheat the oven to 200ºC, gas mark 6. Prick the sweet potatoes all over with a sharp knife. Grease with a little oil, then put on a baking tray. Bake for 50 minutes until soft, then set aside to cool. Once cool, peel the potatoes and mash the flesh with a fork (you should be left with
Waitrose
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