Light Sweet Potato Cake Recipe By Tasty

SWEET POTATO CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F and grease a 9x5 (22x12) loaf pan or bundt cake pan.
• In a large mixing bowl, mash sweet potatoes in 2 tbsp of liquid from the sweet potato boil.
• Add sugar, water, oil, and eggs to mashed sweet potatoes and mix well.
• Add in flour, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder. Mix well and fold in pecans if using.
• Pour batter into pans and bake 30-45 minutes (or 60-70 minutes for larger pans), until toothpick comes out clean.
• Cool cake and serve alongside tea or coffee.
• Enjoy!

LIGHT SWEET POTATO CAKE RECIPE BY TASTY

Steps:

• Mix the dry ingredients then the wet ingredients separately.
• Then mix them together.
• Pour into a loaf pan
• Bake in the oven on 350°F (180°C) for 50 minutes to 1 hour.
• Optional : serve it with peanut butter.

SWEET POTATO CAKE

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.

WORLD'S BEST SWEET POTATO POUND CAKE

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.

CHOCOLATE SWEET POTATO CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder, and spices; gradually add to creamed mixture alternately with milk, beating well after each addition. Beat in sweet potatoes and vanilla until blended. Stir in pecans and raisins. , Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 70-80 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 if desired.

LIGHT SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain., In a large bowl, beat the sweet potatoes, milk, egg substitute, brown sugar, salt and vanilla until smooth. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with cinnamon. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

SWEET POTATO SHEET CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and lightly flour 2 sheet cake pans.
• Mix flour, salt, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl.
• Beat sugar and sweet potatoes in a bowl using an electric mixer until smooth and creamy. Add eggs, oil, and orange juice; beat until well combined.
• Pour flour mixture into potato mixture and beat for 4 minutes, scraping down the sides of the bowl twice. Pour batter into prepared sheet cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes.

SWEET POTATO LAYER CAKE

Steps:

• Preheat then oven to 350 degrees. Lightly grease two 8-inch cake pans. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt. Add sweet-potato puree, water, oil, vinegar, and vanilla and whisk well to form a smooth batter.
• Evenly divide the batter between prepared cake pans. Bake for 30 to 35 minutes or until a toothpick comes out clean. Allow cakes to cool for 15 minutes in the pans, then remove and allow them to cool completely before frosting.
• For the frosting, beat margarine with an electric mixer for 30 seconds in a large bowl. With the beaters going, slowly add powdered sugar, milk, and vanilla and beat for 2 to 3 minutes until light and fluffy. Scrape down teh sides of the bowl and beat an additional 30 seconds. For the filling, transfer one-third of the frosting to a small bowl, add 1/4 cup each of the coconut and pecans and stir well to combine.
• To assemble the cake, place one layer on a serving platter. Spread the filling evenly on top of the first layer. Place the remaining layer on the first. Frost the sides and top of the cake with frosting and then sprinkle the remaining coconut and pecans over the top.

SWEET POTATO PUDDING CAKE

Steps:

• Preheat oven to 350. Coat a 9-inch springform pan with cooking spray.
• Toss raisins and rum in a small bowl and let stand.
• Whisk flour, nutmeg and salt in another bowl.
• Mash sweet potato in a large bowl.
• Add eggs and beat with an electric mixer on medium speed until combined.
• Add coconut milk, 1 c brown sugar and butter.
• Beat until combined.
• Stir in the dry ingredients until evenly moistened.
• Stir in the raisins and any remaining rum.
• Spread into prepared pan.
• TOPPING: Combine coconut, 2 T brown sugar and cinnamon.
• Sprinkle on top of the cake.
• Bake until a knife inserted in the center comes out clean--1 to 1 1/4 hours.
• Let cool in the pan for 10 minutes.
• Run a knife around the edge of the pan and remove the ring.
• Cool at room temperature for 1 hour, then refrigerate until cold (about 3 hrs).
• Prep time does not include the cooling and refrigerating.