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Roasted Sweet Potato-Coconut Coffee Cake

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I walked into my kitchen this morning, trying to figure out something to feed the three hungry Manns. I opened up the fridge, saw two leftover roasted sweet potatoes from dinner last night and thought: Eureka! I'll make a breakfast cake with that! This is so easy and somewhat healthier than plain ol' coffee cake.

2 C white whole wheat flour
2 t baking powder
1-1/2 t baking soda
4 eggs
2 C organic raw sugar
1 C unsweetened applesauce
1/2 C olive oil
2 C roasted and peeled sweet potatoes

Preheat oven to 350. Whisk all wet ingredients together in a large mixing bowl. Stir in mashed sweet potatoes. Fold in dry ingredients until just moistened. Scrape batter into buttered baking dish and top with shredded coconut, chopped pecans, and a sprinkling of raw sugar. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
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