Sweet Potato Turtle Cake with Smoked Bourbon Muscovado and Whiskey Salt Pecan Crumble
Sweet Potato Turtle Cake with Smoked Bourbon Muscovado and Whiskey Salt Pecan Crumble

Sweet Potato Turtle Cake with Smoked Bourbon Muscovado & Whiskey Salt Pecan Crumble

  By PolyScience Culinary    

December 11, 2018


The Smoking Gun® Pro adds depth to your dessert!


Sweet Potato Cake

2 count Large eggs

1/2 tsp Vanilla

1 cup Sweet potato puree (Roast 1 medium S.P., peel skin, puree)

1/3 cup Maple syrup

1/2 cup Refined coconut oil

1/4 cup Coconut sugar

60 g Arrowroot

110 g Almond flour

58 g Cassava flour

1/2 tsp Himalayan pink salt

1 tsp Baking soda

1/2 tsp Ceylon cinnamon

1/2 tsp Pumpkin pie spice

Pecan Muscavdo Crumble

50 g Pecan halves, chopped

12 g Grass fed butter, small dice

1/2 cup Bittersweet chocolate 70 % cocoa

12 g Smoked Bourbon Muscovado sugar (light or dark), See recipe

TT Smoked Unlce Nearest 1856 Premium whiskey salt, See recipe

Bourbon Muscovado

1 cup Muscovado sugar (light or dark)

1/8 cup Bourbon

Smoked Bourbon Muscavado Sugar and Whiskey Salt

As needed Bourbon Muscovado sugar (light or dark)

As needed Unlce Nearest 1856 Premium whiskey salt


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.

Shop the Smoking Gun® Pro

This recipe was developed in cooperation with Chef Vanessa Musi! You can visit Chef Vanessa at www.VanessaMusi.com. Make sure to check her out on Instagram at @ChefVanessaMusi.

Vanessa Musi pioneered healthy baking 26 years ago inspired by her diagnosis of hypoglicemia. Classically trained under French Pastry Chefs, graduated with honors from the French Pastry School and worked for Barry Callebaut Chocolate Academy as an assistant technical advisor. She has been changing the baking world using nutrient dense ingredients and creating pastries that taste great and make you feel even better. Originally from Mexico, she has worked in many countries and has assisted the best pastry chefs in the world from Ramon Morato to Maricu Ortiz.

Her work is devoted to sharing tried and tested master recipes with keto, paleo, gluten free, low sugar, vegan and grain free options for bakers looking for delicious healthy pastries. Her mission is that every bakery offers at least one healthy pastry item!

She is currently opening the first and best healthy pastry school and bakery in the world in Austin Texas and hosts pastry workshops around the world.


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