(This was actually made a few weeks ago, but since I'm on vacation, I thought I'd post it now)
Truth be told, I went to Seafood City hoping to buy Ube, or Filipino Purple Yam, and instead ended up getting Okinawan sweet potatoes by mistake! I was just going by what the signs said. And the signs were wrong! And I can't believe that the people working there in the produce department would get it wrong! Maybe the signs were switched by a customer. Hmmm……
When I got home, I found this informative video on what Ube looks like:
But Okinawan purple sweet potatoes still work pretty well for this, I think. I can't help but wonder if Ube would've been moister with more flavor, and more purple color. I will have to try again soon. Went to the closest Asian store after I saw this video, because I knew they had frozen Ube, even though they never carry fresh Ube, and bought that for future use, so stay tuned for some real Ube desserts coming soon!
1/2 cup finely chopped dried dates, mixed with a few teaspoons water in a food processor to make a paste)
1 cup peeled cooked Okinawan sweet potato
2 cups whole wheat flour
1/2 cup almond flour
2 and 1/2 teaspoons baking powder
1/4 cup vegetable oil
1/3 cup sugar
2/3 cup unsweetened almond milk
Heat oven to 350 degrees F. Prepare a 8.5 x 4.5 loaf pan by spraying or greasing with oil, then lining the bottom with parchment paper that overhangs on two sides, for easy removal from pan.
In a food processor, add the chopped dates and a little water, depending on the dryness. A few teaspoons should suffice. Just enough to make the dates kind of a paste.
Add the cooked, skinned, chopped sweet potatoes to the dates and process until both are thoroughly mixed and also add a few tablespoons if too dry. Try for a smooth pureed consistency.
In a medium bowl, sift the flours, baking powder, and salt. Whisk several times to ensure baking powder and salt are dispersed throughout flour mixture.
In another bowl, add the sugar and oil and blend with a hand held mixer, or use a whisk, mixing thoroughly.
Add the ube/date mixture and continue to beat or whisk.
Alternate between adding a portion of the flour mixture with a portion of the almond milk. Mix on slow after each addition, scraping down the sides and bottom of bowl, as needed. Do this about three times each, until all the flour mixture and almond milk are added. Scrape batter to prepared pan and smooth with the back of a spoon or small offset spatula.
Bake for about 45-55 minutes, until toothpick test shows the middle is not still raw. Cool on a wire rack completely before slicing.