Sweet potatoes are nearly always relegated to the pie section of the holiday table. But according to chef Ann Kim of the Garden & Gun Club at the Battery Atlanta, Korean cuisine utilizes the versatile veggie in wide-ranging ways. That’s part of the inspiration behind her sweet potato carrot cake.
“I love carrot cake, and adding sweet potato brings a natural moistness to the cake,” Kim says. The traditional Korean sweet potato has purple skin with a white flesh that imparts a chestnut flavor, but Kim says you can use any sweet potato you like. In fact, pumpkin and squash substitutions—even canned purees—work just as well in this foolproof recipe.
“I’m not a baker, I’m a chef. So when I’m making desserts, I create recipes that won’t fail,” Kim says. Even if you add a little extra nutmeg or leave the cakes in the oven a minute too long, don’t fret. Kim says the sweet potato guarantees a moist cake that will wow your holiday guests.
The Garden & Gun Club at the Battery Atlanta accepts walk-in diners and reservations. Visit the Club’s website for the menu and more information.