SWEET POTATO CAKE
Sweet potatoes are not only tasty and versatile, they're good for you as well. Family and friends never mind eating a nutritious vegetable when it's part of this easy-to-prepare dessert, I like to serve this as a snack cake or breakfast coffee cake.-Kathy Theriot, St. Martinville, Louisiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 337 calories, Fat 10g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 384mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET POTATO CAKE
Provided by Food Network
Categories dessert
Time 3h
Yield 12 to 16 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside.
- In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.
- Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
- For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth.
- Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, if desired.
WORLD'S BEST SWEET POTATO POUND CAKE
Sweet potatoes during the holidays are a must in our household. This time I decided to do something different other than a casserole or a pie. I used white sweet potatoes, but any sweet potatoes will do. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!
Provided by Yoly
Categories Desserts Cakes Pound Cake Recipes
Time 2h15m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
- Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
- Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 367.4 calories, Carbohydrate 63.2 g, Cholesterol 66.8 mg, Fat 10.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 6.1 g, Sodium 322.4 mg, Sugar 34.5 g
BILLIE'S SOUTHERN SWEET POTATO CAKE
I made sweet potato cakes for my kids when they were younger and they told me in their little voices, "Mommy, you're the best baker." Little did they know that was Mommy's first attempt at homemade cake! -Billie Williams-Henderson, Bowie, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into egg mixture. Stir in sweet potatoes and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack., In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cooled cake. Refrigerate leftovers.
Nutrition Facts : Calories 519 calories, Fat 36g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 276mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
SWEET POTATO POUND CAKE
A light-tasting, fine-textured cake. Excellent for the holiday season.
Provided by ANNE MCCULLOUGH
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
- In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
- Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
- To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 64.8 g, Cholesterol 88 mg, Fat 14.9 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 8.9 g, Sodium 280.5 mg, Sugar 39.6 g
BABY SWEET POTATO CAKES
This delicious recipe is from 2006 Southern Living.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 12 cakes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Spray a standard 12-cup muffin pan with nonstick cooking spray; set aside.
- Beat butter and sugar on medium speed in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add eggs, one at a time, and beat to combine.
- In a medium bowl, combine flour and baking soda. Gradually add half the flour mixture to the butter mixture, beating on low speed until blended, scraping the bottom and down sides of bowl with a rubber spatula, as needed. Add remaining flour mixture, and beat until blended. Add vanilla, salt, ginger, cinnamon, sweet potatoes, and buttermilk. Beat on medium speed until smooth.
- Spoon batter into prepared muffin pan. Each cup should be about two-thirds full. Bake until a wooden toothpick inserted into the center of each cake comes out clean, about 15 minutes. Transfer pan to wire rack to cool for 5 minutes. Remove warm cakes from pan, and sprinkle with toasted pecans. Top each cake with 2 1/2 tablespoon caramel-pecan sauce. Serve with vanilla ice cream, if desired.
BABY SWEET POTATO CAKES WITH PECANS AND STICKY CARAMEL SAUCE
Make and share this Baby Sweet Potato Cakes With Pecans and Sticky Caramel Sauce recipe from Food.com.
Provided by Bev I Am
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Beat butter and sugar at medium speed with an electric mixer until smooth.
- Add eggs, 1 at a time, beating until blended after each addition.
- Combine flour and baking soda.
- Gradually add half of flour mixture to butter mixture, beating at low speed until blended, and stopping to scrape bottom and down sides of bowl.
- Add remaining half of flour mixture, and beat until blended.
- Add vanilla and next 5 ingredients, beating at medium speed until smooth.
- Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full.
- 3. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 5 minutes.
- Remove warm cakes from pan, and sprinkle with toasted pecans.
- Top each cake with 2 1/2 Tbsp Caramel-Pecan Sauce (*recipe follows).
- Serve with vanilla ice cream or ice-cold heavy cream, if desired.
- *Caramel-Pecan Sauce:.
- Cook butter and sugar in a medium nonstick skillet over medium heat 2 to 3 minutes or until butter melts and sugar dissolves.
- Whisk in heavy cream and coffee granules. Bring mixture to a light boil, stirring constantly.
- Turn off heat, and let stand on cooktop until slightly cool, stirring often. Makes 2 cups.
Nutrition Facts : Calories 446.3, Fat 26.9, SaturatedFat 14.9, Cholesterol 99.1, Sodium 387.2, Carbohydrate 49, Fiber 1.9, Sugar 32.1, Protein 4.2
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