Recently, my best friend and I decided to take a step toward a healthier lifestyle and better shape. We made a pact: no sugar or added sweeteners during the week. We allow ourselves treats only on weekends — but even then, they have to be balanced and nourishing. This is actually a common approach in Sweden, where parents use it to help kids cut down on candy. I think it’s a wonderfully simple way to keep your daily calorie intake in check.
To my surprise, I didn’t have to change much in my everyday eating habits to cut out sugar. It helps that I’m currently at home with my baby and cook three times a day — it naturally makes it easier to control what goes into my meals. Still, a few small tweaks were needed. For example, my favorite snack — plain yogurt with nuts and agave syrup — got a little makeover. I now replace the syrup with a sprinkle of cinnamon and a few berries from the freezer. Agave syrup is, of course, much better than sugar, but it still packs calories, and unless you’re very active, those tend to settle exactly where you don’t want them. 😉
My friend has it even harder — her workdays are full of temptations. You probably know how it goes: candy bowls in the office kitchen, someone’s birthday cake, a colleague bringing in pastries “just because.” It’s not easy! But when you shift your mindset from deprivation to self-discipline — and keep your goal in sight — it becomes surprisingly doable.
We’ve now been sugar-free for two weeks, and one thing stands out: the cravings fade fast. The first few days are tough, but after that, it gets easier until you realize you don’t even miss it. Still, I firmly believe that life should include pleasure, which is why we plan a little weekend reward. Last week’s treat was this sweet potato–citrus cake with saffron cream, and honestly — it felt like the perfect balance between indulgent and wholesome. Sounds heavenly, doesn’t it? 🙂
When I served the cake, I could see a few skeptical faces around the table — clearly wondering if I’d lost my mind. “Sweet potato in a cake? Is that even dessert?” But despite the initial confusion, everyone gave it a try… and loved it! The cake turned out wonderfully moist, naturally sweet, and deeply flavorful. Even the most skeptical farm boy went back for seconds, smiling all the while.
Sweet Potato–Citrus Cake with Saffron Cream
Ingredients
Topping:
Preparation
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Boil the sweet potatoes until soft. Place them in a food processor with the remaining batter ingredients and blend until smooth (make sure no chunks remain). Pour the batter into a parchment-lined cake pan and bake at 180°C (350°F) for about 40 minutes, or until golden brown on top and a toothpick comes out clean. Remove from the oven and let cool.
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Once cooled, brush the cake with orange and lemon juice. Soak the saffron threads in hot water. Whip the chilled coconut cream until fluffy, strain in the saffron liquid**, and add agave syrup. Mix gently and spread evenly over the cake. Decorate with edible flowers or grated orange zest, and serve immediately.
Note
*Make sure the coconut milk can has been refrigerated for 24 hours beforehand — this helps separate the creamy part from the liquid. Scoop out only the thick cream for whipping. The remaining liquid can be used later in curries or smoothies.
**Let the saffron steep until the water turns a rich golden yellow. Gently press the threads with a spoon while steeping to release more color and flavor. When adding to the cream, pour the liquid through a fine sieve — the threads themselves should stay out of the cream.
