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?
1READ 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.
2In the second bowl sift together flour, baking powder, baking soda, and spices.
3Alternately 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.
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.
5Increase 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.)
6Cool 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.