Luteal Phase Sweet Potato Chocolate Cake

Preheat oven to 400°F (200°C). Line a baking sheet for the sweet potato and an 8×8-inch (20×20 cm) baking dish with parchment paper for the cake.

Wash and pierce the sweet potato several times with a fork. Place on the baking sheet and bake for 40–45 minutes, or until very soft all the way through.

When the sweet potato is cool enough to handle, peel and mash it in a large bowl until mostly smooth (about 1 cup mashed).

To the mashed sweet potato, add the nut butter, eggs, coconut oil, maple syrup, and vanilla extract. Stir until well combined.

Add the cacao/cocoa powder and baking soda, and fold until incorporated. Stir in the handful of chocolate chips if using.

Pour the batter into the prepared 8×8 baking dish and spread evenly.

Bake for 23–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the cake to cool for a few minutes in the pan, then transfer to a wire rack or leave in the pan to cool slightly while you make the ganache.

To make the ganache, combine 1 cup chocolate chips and ⅓ cup coconut cream (or coconut milk) in a heatproof bowl. Melt together using a double boiler over low–medium heat, stirring frequently until smooth. Alternatively, microwave in short bursts (15–20 seconds), stirring between bursts, until smooth.

Pour the warm ganache over the cooled cake and spread evenly. Let the ganache set at room temperature for a short time, then chill briefly if you prefer a firmer topping before slicing.

Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 4 days.