from: Chef de Cuisine Matt Ward

This dish was served at our Potato Vegetable Showcase dinner and featured The Chef’s Garden Sweet Potatoes.


4 eggs
2 cups sugar
2 cups grapeseed oil
2 teaspoons vanilla paste
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon salt
3 cups shredded peeled sweet potatoes


  • Preheat oven to 350°. Grease a 13×9-in. baking pan.
  • Mix eggs, sugar, oil and vanilla paste until incorporated well. In another bowl, mix flour, baking soda, spices and salt; gradually beat into egg mixture. Stir in sweet potatoes.
  • Transfer batter to greased cake pan. Bake 40-45 minutes and let cool in pan.

Dessert: Sweet Potato Cake, Sweet Potato Ice Cream, Sweet Potato Noodles.

View more images of the event here.