Q: I frequently bake sweets and desserts with non-dairy butter substitutes like bananas, avocados, and applesauce. I made a pot of mashed sweet potatoes the other night and wondered whether sweet potatoes (mashed or pureed) could be used as a fat substitute in baking?
Mashed sweet potatoes have a creamy texture that would seem to be favorable for baking. Is this a promising idea or a bust?
Sent by Melissa
Editor: Readers, have any of you ever baked with sweet potatoes? Any advice?