HOLIDAY LEFT-OVER SWEET POTATO CAKE
This recipe lets you use up left-over sweet potato. The cake is very moist, so you don't really need icing. Better yet, if you have left-over sweet potatoes from Thanksgiving, freeze them, and make this cake for Christmas. The whipped sweet potatoes I use already have some butter and sugar, so I only use 1 3/4 cups of sugar in the batter, but adjust the sugar amount to your liking.
Provided by MLYIN
Categories Desserts Cakes Sheet Cake Recipes
Time 55m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
- Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.
- Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 44.8 g, Cholesterol 37.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 318.7 mg, Sugar 25.3 g
SWEET POTATO STRUDEL
This sounds far sweeter than it is...only the natural sweetness of the potato with a savory layering of ingredients. Great option for a low fat side.
Provided by TishT
Categories Yam/Sweet Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice the raw sweet potatoes as thinly as possible.
- Measure oil into a small bowl.
- Combine the dry ingredients in another small bowl.
- Layer one quarter of the potatoes in a casserole dish, brushing the tops of the potatoes lightly with oil as you go using a brush. Sprinkle about a tbs of the Parmesan cheese mixture on top.
- Repeat step 4 until potatoes and cheese are used up.
- Bake, covered, at 425°F for 30 minutes.
- Uncover, and bake about 20 minutes more, until browned on top.
Nutrition Facts : Calories 104, Fat 4.4, SaturatedFat 1, Cholesterol 2.9, Sodium 184.1, Carbohydrate 13.9, Fiber 2.3, Sugar 2.8, Protein 2.7
THANKSGIVING LEFTOVER SWEET POTATO WAFFLES RECIPE BY TASTY
Here's what you need: whole wheat, baking powder, cinnamon, salt, large eggs, milk, olive oil, maple syrup, vanilla extract, mashed sweet potato, oil, cranberry sauce, orange juice, maple syrup, pink lady apple, water, raw pecans, crumbled goat cheese
Provided by Crystal Hatch
Categories Breakfast
Yield 5 waffles
Number Of Ingredients 18
Steps:
- Make the waffles: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a separate large bowl, whisk together eggs, milk, olive oil, maple syrup, vanilla, and sweet potato until smooth.
- Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined, making sure not to overmix the batter.
- Heat a waffle iron and grease with oil.
- Scoop enough batter to fill your waffle iron into the center. Close the iron and cook for 5-6 minutes, until the waffle is golden brown and cooked all the way through. Remove the waffle and repeat with the remaining batter.
- Make the cranberry syrup: Add the cranberry sauce and orange juice to a blender and blend until smooth. The syrup should be thin enough to drizzle, but not liquidy. Add more orange juice as needed to reach the right consistency. Set aside.
- Make the pecan topping: In a small saucepan, combine the apple, pecans, maple syrup, and water. Cook over medium-high heat until the syrup starts to glaze the pecans and the apples soften, about 10 minutes.
- Serve the waffles warm with the pecan topping, cranberry syrup, and a few pieces of goat cheese, if desired.
- Enjoy!
Nutrition Facts : Calories 626 calories, Carbohydrate 92 grams, Fat 23 grams, Fiber 10 grams, Protein 16 grams, Sugar 39 grams
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