Prep time: 10 minutes
Cooking time: 45 minutes
Yield: 8-10 servings

I found the original recipe from internet. It had white sugar and white flour in it, so I changed them a little bit with healthy alternatives:))
http://allrecipes.com/Recipe/holiday-left-over-sweet-potato-cake/detail.aspx.

Here is my gluten free, grain free recipe.

Ingredients

1/2 cup molasses (I used carob molasses from Turkey)
1/2 cup coconut oil
3 eggs
1 1/2 cups cooked, mashed sweet potatoes
1 cup almond flour
1 cup coconut flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 cup beer-optional (you can use gluten free beer if you can find it or if you can’t you can use ginger ale)

Directions

1- Preheat the oven to 350 degrees F (175 degrees C)
2- Grease a 9×13 inch baking dish.
3- Stir together the molasses and coconut oil in a large bowl until smooth.
4- Beat in the eggs one at a time,  then stir in the sweet potatoes.
5- Combine the flours, baking powder, baking soda and cinnamon in a separate bowl; stir into the batter 1 cup at a time,  alternating with the beer just until everything comes together.
6- Spread the batter evenly in the prepared pan.
7- Bake for 45 minutes in the preheated oven,  or until a knife inserted into the center of the cake comes out clean.
8- Cool completely before serving.

It is an easy and healthy cake alternative whenever you crave for a sweet taste next to a cup of tea.

Enjoy!