Smoky Sweet Potato Cakes With Mama Callies Maple Syrup Recipes

SWEET POTATO CAKE WITH MAPLE-BOURBON PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the oven rack in the center of the oven. Line a baking sheet with aluminum foil.
• Combine softened butter and brown sugar in a medium-sized bowl; stir until well combined. Add maple syrup, bourbon, and salt. Stir in pecans and mix until well coated. Set topping aside.
• Butter a 10-inch tube pan. Line the bottom of the pan with parchment paper; butter the parchment paper and lightly dust with flour. Evenly spread topping into the bottom of the tube pan and set aside.
• Whisk flour, cinnamon, baking soda, and salt together in a bowl.
• Mix softened butter, sugar, and brown sugar together in the bowl of a stand mixer. Mix on medium speed until well combined, 3 to 4 minutes; the mixture will be a bit grainy in appearance. Add eggs, 1 at a time, mixing on medium speed after each addition. Use a spatula to scrape down the bowl as needed. Add sweet potatoes and bourbon and mix on medium speed until well combined, scraping the bowl as needed.
• Combine buttermilk and sour cream in a separate bowl.
• Add 1/2 the flour mixture to the mixing bowl and mix on low speed until well blended. Add 1/2 the buttermilk mixture and beat on low until blended, scraping the bowl as needed. Add remaining flour to the mixing bowl and continue mixing. Add remaining buttermilk mixture and continue beating on low speed until batter is thick and smooth.
• Pour batter into the prepared tube pan and place pan on the prepared baking sheet.
• Bake in the preheated oven until a wooden skewer inserted in the center of the cake comes out clean, 65 to 75 minutes. Remove cake from the oven and leave in the pan.
• Prepare glaze by combining maple syrup, melted butter, and bourbon in a bowl. Use a wooden skewer to poke holes in the warm cake in the pan. Spoon 1/2 the glaze over the bottom of the cake.
• Allow cake to cool on a wire rack, 20 to 25 minutes.
• Invert cake onto a serving plate, remove parchment paper, and drizzle remaining glaze over the top of the cake. Serve with whipped cream.

MARJORIE'S MAPLE VANILLA SWEET POTATOES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Peel sweet potatoes once they are cool enough to handle. Slice sweet potatoes into 1-inch thick rounds; arrange in a 9x13-inch casserole dish.
• Mix brown sugar, butter, maple syrup, vanilla extract, and salt together in a saucepan; bring to a boil, stirring often, until sugar has dissolved and butter has melted, 5 to 10 minutes. Pour sauce over sliced sweet potatoes.
• Bake in the preheated oven until heated through and sauce has slightly reduced, about 1 hour. Serve hot.

CALLEY'S SWEET POTATO PIE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside. In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell. Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired. MAPLE WHIPPED CREAM: In a medium bowl, beat together whipping cream and confectioners' sugar. Add maple syrup. Beat together until soft peaks form.

SMOKY SWEET POTATO CAKES WITH MAMA CALLIE'S MAPLE SYRUP

Steps:

• Grate the sweet potatoes into a medium mixing bowl. Add the grated onion, green onions, flour, beaten eggs, paprika, salt, and pepper, and mix well.
• Heat the peanut oil in a large, deep cast-iron skillet over medium heat. Working in batches, drop 1/4 cup of the sweet-potato mixture into the hot oil, lightly flattening into 1/2-inch-thick pancakes with a spatula. Fry until golden and crisp, about 3 to 4 minutes per side.
• Transfer to a paper-towel-lined sheet tray to drain. Sprinkle with salt. Repeat with remaining pancakes.
• Combine the ingredients in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce heat and simmer for 25 to 30 minutes, stirring occasionally, until thick and syrupy.
• Don't grate the sweet potatoes until just before you're ready to mix and cook; otherwise, they might turn brown and ruin your beautiful cakes! If you've gotten ahead of yourself, or are serving your brunch buffet-style, hold the cakes warm in a 200-degree oven until ready to serve.