SWEET POTATO OR PUMPKIN CHEESECAKE
Either way a wonderful autumn holiday dessert. Very easy to make. Makes 24 cupcakes or one 9 or10 inch or two 6 inch cakes. For a stronger brown sugar flavor, add 1 tbl molasses.
Provided by manushag
Categories Cheesecake
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees.
- Grind graham crackers in food processor with pecans, sugar and melted butter.
- Press mixture in 9, 10 or two 6 inch cheesecake pans or 24 cupcakes.
- Bring cream cheese and butter to room temperature and beat in mixer together with white sugar.
- Add cooked, mashed sweet potato or pumpkin with brown sugar, and eggs to mixer.
- Scrape down sides and bottom of mixer.
- Add vanilla, molassas (optional) and cinnamon.
- Pour into cupcake papers or pans.
- Bake for one hour or until center is just almost firm, and still jiggley.
Nutrition Facts : Calories 215.8, Fat 16.4, SaturatedFat 8.5, Cholesterol 65.5, Sodium 157.9, Carbohydrate 15.1, Fiber 0.7, Sugar 11.4, Protein 3.1
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
SWEET POTATO LAYER CAKE
"A true Southern classic, this cake is a hit at church functions and bake sales," writes Christy Shepard from Marion, North Carolina.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10-12 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla. , In a small bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine the flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture and mix well. Stir in pecans. Pour into three greased and lightly floured 9-in. round baking pans. , Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks. , For frosting, in a small heavy saucepan over medium heat, whisk the sugar, milk and eggs yolks until smooth. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon, about 10-12 minutes. Remove from the heat; stir in the coconut, pecans and vanilla. Transfer to a small bowl; cool for 10 minutes. , Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers.
Nutrition Facts : Calories 941 calories, Fat 61g fat (18g saturated fat), Cholesterol 166mg cholesterol, Sodium 318mg sodium, Carbohydrate 95g carbohydrate (65g sugars, Fiber 4g fiber), Protein 9g protein.
CITRUS-KISSED SWEET POTATO CAKE
I came up with this spiced cake to use up leftover sweet potatoes after Thanksgiving. Cover the grated sweet potatoes with a damp paper towel to prevent discoloration.-Deborah Biggs, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, beat sugar, oil, eggs and orange zest until well blended. In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into sugar mixture. Stir in sweet potatoes., Transfer to prepared pans. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar, orange zest, lemon juice and extract until smooth. Spread frosting between layers and over top and sides of cake. Decorate with orange peel. Refrigerate leftovers.
Nutrition Facts :
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