Defeat Garden

Sweet Potato Cake

Posted on: December 29, 2010

This is another recipe that I got from the Rachel Ray magazine last month.  I altered it a little (especially the cooking part!) and this is how it turned out:

4 sweet potatoes, peeled and sliced thinly (the recipe said 2 1/2 pounds baking potatoes)

about 1/2 package of bacon, diced and cooked

1 bunch kale, in bite size pieces

2 red apples, peeled, cored, and chopped

1 onion

sour cream (to serve)

First, dice the bacon and start cooking it on the stove.  While that is cooking, slice the onion and sweet potatoes.

Once the bacon is cooked, remove it from the pan.  Leave the drippings to cook your onion in, and drain the bacon on a paper towel.

Cook the onion until translucent, remove and set aside.

Now, toss the sweet potatoes with the bacon and a little olive oil until they’re mixed.  Layer the sweet potatoes and onion in an oven safe pan and cook it for a few minutes (the recipe said it should brown on the bottom, but mine never did).  Then put it into the oven at 400 for half an hour or so, or until cooked.

This is how mine looked when it was finished cooking.

I was a little disappointed that it didn’t hold together like I felt like it should have with the name “cake,” but the taste was good, and really, that’s what matters, right?

While that is cooking, put the kale, the rest of the onion, and the apple into a pan and sautee those.  The kale will overwhelm your pan at first (at least, it always does to mine!) but it will decrease in size a lot while it cooks.

When everything is cooked, put it on a plate and serve with sour cream, if you want.  I was a little nervous about the sour cream and sweet potatoes, since the recipe was originally for potatoes, but it was a really nice flavor.  You can eat the kale and apples separately, or you can mix it all together with the sweet potatoes 🙂

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