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Sweet Potato Shortcakes with Cranberry Filling

From the book New Vegetarian by
Yield 10 shortcakes


Springtime gets the strawberry shortcakes, so why not have a winter shortcake? Here cranberries are spiked with maple, shortcakes are laced with sweet potatoes, and the topping can be either store-bought whip or yogurt.

This is a great make-ahead dessert; just warm the shortcakes and cranberries before serving.


Cranberry filling

4 cups cranberries
1 cup maple syrup


1 cup whole-wheat pastry flour
1 cup cake flour
½ cup granulated cane juice (see Note)
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup coconut oil or margarine, chilled and diced
¾ cup sweet potato, puréed
¼ cup soy milk or coconut milk
1 tsp. vanilla
½ cup crystallized ginger, chopped
10 tsp. raw sugar (large crystal)


2 cups soy whip or other vegan whip cream, or vanilla yogurt or vegan ice cream


  1. In a 2-quart pot, bring the cranberries and maple syrup to a boil, then reduce to a simmer until thick, about 10 minutes. Let cool or chill.
  2. Preheat the oven to 400 degrees.
  3. In a large bowl, whisk together the pastry flour, cake flour, sugar, baking powder, baking soda, and salt. Using a grater or pastry cutter, grate or cut in the oil or margarine until it is the size of grains of rice. In a small bowl, whisk together the sweet potato, soy or coconut milk, and vanilla. Stir the wet mixture into the dry until just mixed.
  4. Shape the dough into a 10-inch square about ¾-inch thick. Cut into nine 3-inch-by-3-inch squares. Sprinkle the tops with the chopped crystallized ginger and the sugar, pressing to adhere. Use a metal spatula to transfer to a dry baking sheet. Bake for 15 minutes.
  5. Cool the shortcakes for five minutes, then split and fill with the cranberry mixture and top with vegan whipped cream or yogurt.


Granulated cane juice is sold as Florida’s Crystals (or dried cane juice). It is fine-textured and, because it’s not white sugar, vegan.

This content is from the book New Vegetarian by Robin Asbell.

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