Sweet Potato Breakfast Cake

My grandfather inspired this recipe. I was planning to visit him this weekend, and was intent on bringing something soft, comforting, and nourishing. A few simple, wholesome ingredients later, I had succeeded.

Arriving at his house, I was chastised by gramps for being 20 minutes late. I blamed it on the cake, while secretly savoring the nostalgia this moment had uncovered.

RECIPE

yield: 8 servings

1 large sweet potato, cooked and mashed (about 1 cup)

1 large egg

1 cup low-fat milk

1/4 cup canola oil (plus more for greasing)

1/4 cup dark brown sugar

1/2 teaspoon vanilla extract

1/4 cup quick oats

3/4 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350 degrees. Grease an 8-inch round cake pan with canola oil.

Combine first 6 ingredients in a large bowl until mixture is smooth. Stir remaining ingredients together in separate bowl. Stir dry ingredients into wet ingredients in increments of 3, until just combined.

Pour batter into prepared pan and bake 30-35 minutes.