Made with simple ingredients, this Microwave Sweet Potato Mug Cake is ready in minutes and perfect for a quick dessert for you and a friend when the craving strikes.
We’re halfway through the week and I couldn’t be happier. It’s been one of those weeks where Monday rolled around and I just stared at my to do list and felt completely overwhelmed. The past two days I’ve been working like crazy trying to get a million things done and I must say, I’ve made pretty good progress. That calls for dessert, am I right?!
This Sweet Potato Mug Cake is basically a combination of my Microwave Sweet Potato Muffin and my Sweet Potato Banana Bites. I made a few tweaks to each recipe, omitting the flour from one to make it gluten-free and adding some maple syrup to make it more dessert-like.
It makes the perfect amount to split between two mugs, mason jars or ramekins and share with a loved one. Topping it with ice cream is pretty much a must! I used my small ramekins (I think they’re 4 oz) You could use a bigger one but it’ll just be shorter and more flat.
Here’s how you make it:
If you want to make this more of a snack than a dessert, you could try subbing banana or applesauce for the maple syrup and omitting the chocolate chips and ice cream. I usually roast a few sweet potatoes during my Sunday food prep, but if you don’t have a cooked sweet potato on hand, just stab one all over with a knife and microwave for 5 minutes or so.
But where’s the fun in that? Life’s short. Eat dessert. Like cake. But when you don’t have time to make a full cake, make this!