Jujube Sweet Potato Cake

Sweet potato makes this muffin/cake soft and tasty. It is delicious with the additional Jujube (Chinese red dates) on top - a Chinese touch to this delicious finger licking goodie. 

Reduce the sugar if you prefer this to be a more breakfast "treat".


  • 3 cups (600g) mashed sweet potato
  • 1 cup flour
  • 1 cup rolled oats
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla
  • 50g jujube


  1. To make this super fast to make, place ALL ingredients EXCEPT Jujube into a super blender like #Thermocook and whizz in smoothie setting for about 1 minute, pause and check to make sure all ingredients are blended. 
  2. Break Jujube into pieces, place them at the bottom of the cake/muffin tin. 
  3. Pour into muffin tins/cups or shallow cake tray.
  4. Bake at 160ºC / 325ºF Fan Oven for approximately 30 minutes.
  5. When done, remove from oven and turn the muffin upside down on the serving plate, so the Jujube is now on top of the cake.

Best to slightly under-baked than over-baked, so retain the moisture texture on the cake top. 

Option 1: drizzle honey on top of the cake before serving. 

Option 2: place some yoghurt on the side of the cake before serving.