Mexican Chocolate Sweet Potato Torte

CHICOPEE, Mass. (Mass Appeal) – Are you having trouble getting your kids and grandkids to eat their vegetables? Molly Merrett from came on Mass Appeal to show us how to make a Mexican Chocolate Torte with a secret ingredient, sweet potato!

Mexican Chocolate Sweet Potato Torte


  • 1 cup maple syrup
  • 1 cup sweet potato puree
  • 1 tsp. vanilla extract
  • 1 cup almond flour
  • 1/2 cup brown rice flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp. salt
  • 2 large eggs
  • 2 tsp. cinnamon
  • 1 tsp. chili powder
  • 1/4 tsp. cayenne powder
  • 2 oz. bittersweet chocolate
  • 2 tbs. milk of your choice


  1. Combine the almond flour, brown rice flour, cocoa, salt and spices in a small bowl.
  2. In a large bowl, mix together the sweet potato puree, the maple syrup and the vanilla extract.
  3. Beat the eggs and add to the sweet potato mixture. Add the dry ingredients to the wet.
  4. Spread into a greased 9 inch springform pan.
  5. Bake at 375 for 45 minutes. Let cool 10 minutes, remove sides of pan, let cool 20 more minutes.
  6. Melt chocolate and milk over low heat in a small sauce pan, and spread over the top.
  7. Let stand until chocolate sets.

Serves 6-8.

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