Sweet Potato Cake Recipe

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Sweet Potato Cake

Judy Kaye

By
@paintedcookie

I got this recipe from a novel that I read not long ago but I'll be darned if I can remember what the title was. Since I am a Yankee and the recipe is very Southern I thought it was interesting and worth a try, especially since I had a pretty good sweet potato harvest last year. It is good. I hope some of you will try it. I love trying new things, don't you?


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Serves:

36 slices

Prep:

1 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

1/2 c
butter or shortening
1 c
white sugar
1 c
brown sugar, firmly packed
2
eggs, beaten
1 c
mashed sweet potatoes
3 c
quality all purpose flour (sifted twice)
4 tsp
fresh baking powder
1/4 tsp
baking soda
1/2 tsp
cinnamon
1/4 tsp
ground cloves
1/4 tsp
ginger
1/2 c
evaporated milk
3/4 c
chopped pecans
1 1/4 tsp
maple extract

ICING

1 c
powdered sugar
3/4 c
dark brown sugar (packed)
1/2 c
heavy cream
1/4 c
butter, unsalted
1/4 tsp
maple extract or vanilla

Directions Step-By-Step

1
READ RECIPE THROUGH BEFORE STARTING.
Grease a 9x13 pan and set aside. Or 3 8 inch round pans Preheat oven to 350'
You will need 2 bowls.
In a large bowl cream butter and sugars until light and fluffy. Add eggs and sweet potatoes and beat until well mixed.
2
In the second bowl sift together flour, baking powder, baking soda, and spices.
3
Alternately add the dry ingredients and milk to the sweet potato mixture. (If the batter is stiff add milk one tablespoon at a time until it is like cake/bread batter.) Fold in nuts and maple flavoring. (You can substitute vanilla but it is not nearly as good.)
Spoon into cake pan and smooth.
Bake 30 minutes or until a toothpick inserted in the center comes out clean. Remove to a baking rack and cool to room temperature.
4
FROSTING DIRECTIONS:
In a medium bowl sift the powdered sugar to remove any lumps.
In a medium saucepan over medium-low heat, stir brown sugar, heavy cream, and butter until butter melts and sugar dissolves, stirring constantly.
5
Increase heat to medium-high and bring to a boil. Boil 3 minutes, stirring occasionally. WATCH CLOSELY SO IT DOES NOT OVERFLOW. Remove from heat and stir in vanilla.
Pour brown sugar mixture over powdered sugar and whisk until smooth and lightened in color ( about one minute.)
6
Cool icing until just warm and icing falls in a heavy ribbon from a spoon, whisking often, about 15 minutes.
Spoon over cake and allow to firm up before serving. About one hour.

The original recipe called for 3 - 8 inch layers but we don't care for layer cake and always make sheet cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Potatoes
Regional Style: American
Hashtags: #kid, #unique, #different