Directions

For the Sweet Potato Cake

Preheat the oven to 350ºF.

Grease and line a large loaf pan (or 3 small loaf pans) with paper.

In a large bowl: whisk all the wet ingredients: sweet potato, oil, maple syrup, coconut sugar: mix with a whisk.

In another bowl: sift all the dry ingredients: flours, salt and baking soda.

Add to wet ingredients and use a plastic spatula to finish mixing. Pour batter into prepared pan.

Sprinkle pecan moscovado crumble, chocolate and salt on top.

Bake for aprox 45 mins or until a toothpick comes out clean. You may need to lower the baking temperature to 340 F so it doesn’t over brown.

For the Pecan Muscavdo Crumble

In a large bowl mix all of the ingredients together by hand.

For the Smoked Muscavado Sugar and Whiskey Salt

In separate bowls prepare the muscovado sugar and whiskey salt.

Cover the bowls tightly with plastic wrap. Gently unwrap a small portion of the bowl (about 1 inch wide) so that you can easily insert the tip of the smoking hose.

Fill the burn chamber of the Smoking Gun Pro with mesquite wood chips.

Turn the fan speed to medium speed and light the wood chips. Insert the tip of the smoking hose into each bowl and fill them with a dense smoke. Stretch the plastic wrap into place to trap the smoke.

Allow the sugar and salt to smoke for 10 minutes. Repeat the smoking to your desired taste. Reserve.

Bourbon Muscovado Sugar

Soak the sugar in bourbon for one hour.

Strain the sugar onto a perforated tray with parchment paper.

Place in a warm oven or dehydrator and let dry over night or as long as it needs to dry.