SWEET POTATO SHEET CAKE
Betty Crocker™ Super Moist™ yellow cake is transformed into an autumn full-flavored dessert with a hint of orange. The icing on the cake? Cream cheese frosting, of course!
Provided by Deborah Harroun
Categories Dessert
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom only of 15x10x1-inch pan with cooking spray.
- Grate peel from orange to get about 1 1/2 tablespoons; set aside for Icing. Squeeze orange to get 1/3 to 1/2 cup juice. Place juice in large bowl.
- To bowl with orange juice, add remaining Cake ingredients. Beat with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, at least 1 hour.
- In medium bowl, beat Icing ingredients until smooth. Spread onto cake. Store cake in refrigerator.
Nutrition Facts : Calories 480, Carbohydrate 62 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 45 g, TransFat 1/2 g
SPICED SWEET POTATO SOUP
This Thanksgiving serve your spuds as soup. It makes a unique first course, and guests will love the creamy texture and flavors of ginger, cinnamon and curry. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to slow cooker and heat through. If desired, top servings with pumpkin seeds.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 489mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
SOUTHERN SWEET POTATO CAKE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Combine shortening, vegetable oil, and flour in a bowl; mix very well. Brush two 9x9-inch cake pans with the mixture. Reserve remaining mixture for future baking.
- Beat sugar, eggs, oil, and vanilla extract together in a large bowl.
- Mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a separate bowl. Add to the sugar mixture gradually, mixing constantly to prevent lumps. Stir in sweet potatoes. Fold in chopped pecans. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely, about 1 hour.
- Make the frosting while cakes are cooling. Combine confectioners' sugar, cream cheese, butter, vanilla extract, orange zest, and allspice in a medium bowl. Beat until smooth and creamy.
- Place 1 cooled cake layer on a serving plate. Cover with frosting. Add second cake layer. Frost the top and sides. Sprinkle pecans on top.
Nutrition Facts : Calories 728.2 calories, Carbohydrate 83.8 g, Cholesterol 81.8 mg, Fat 42.4 g, Fiber 2.8 g, Protein 6.9 g, SaturatedFat 11.5 g, Sodium 419.6 mg, Sugar 59.2 g
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.
SOUPER SPICE SWEET POTATO CAKE
This recipe came from a community cookbook put together by some students to raise money for a field trip in the 70's. I found some really great tried-and-true, home tested recipes. There was drips and food and stuff all over those pages, as my grandmother used it for a lot of her dishes.
Provided by Redneck Epicurean
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Grease and flour a tube pan (Angel food cake pan).
- In a large bowl, combine the dry ingredients, soup, and shortening. Mix for 2 minutes or until completely blended.
- Add the eggs and syrup and mix 2 minutes more. Fold in the potatoes and nuts.
- Turn into the pan and bake about 45 minutes to an hour, or until a toothpick comes out clean.
- Cool on a wire rack in the pan for 10 minutes. Remove from the pan and cool completely. Serve with powdered sugar glaze or sweetened whipped cream.
- NOTE: The cake can also be baked in a 9x13 pan or loaf pans. Just adjust the bake time. I've never subbed the pans, so I'm not sure about cook-time.
Nutrition Facts : Calories 339, Fat 13, SaturatedFat 2.8, Cholesterol 31, Sodium 447.6, Carbohydrate 52.9, Fiber 2, Sugar 31.4, Protein 4.3
SWEET POTATO SHEET CAKE
Developed this recipe when we had too many leftover baked sweet potatoes.
Provided by Juli Carvi
Categories Desserts Cakes Sheet Cake Recipes
Time 1h15m
Yield 48
Number Of Ingredients 12
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.
Nutrition Facts : Calories 593.1 calories, Carbohydrate 96.8 g, Cholesterol 62 mg, Fat 20.5 g, Fiber 3.6 g, Protein 7.4 g, SaturatedFat 3.5 g, Sodium 627.1 mg, Sugar 56.3 g
SWEET POTATO CAKE
Here, I've created my version of sweet potato pie, but it's not as heavy and not as sweet. The cranberry foam gives a nice added pop of acidity.
Yield serves 14 to 15
Number Of Ingredients 21
Steps:
- Put the simple syrup and water in a saucepan and bring to a boil. Add the cranberries and bring back to a boil. Turn off the heat and leave the cranberries to plump for 30 minutes. Drain well.
- Heat the oven to 425°F or 400°F on convection.
- Prick the sweet potatoes in several places with the tip of a paring knife. Place on a piece of heavy-duty aluminum foil and bake until the potatoes are very tender and the juices that have seeped out have caramelized, about 1 hour. When the potatoes are cool enough to handle, peel and put through a food mill to make a puree. Put the puree in a saucepan and cook, stirring often, until the puree is very dry. Measure out 1 1/2 cups.
- Reduce the oven temperature to 375°F (350°F if you're using convection). Spray fourteen to fifteen 2 x 2-inch ring molds with cooking spray and coat the insides with sugar. Set them on a baking sheet lined with a Silpat or parchment.
- Whisk the flour, baking powder, baking soda, and a pinch of salt together.
- Put the heavy cream, egg yolks, and melted butter in a mixing bowl. Whisk until very smooth but not frothy. Whisk in the warm sweet potato puree. Whisk in the dry ingredients, beating just until smooth.
- Put the egg whites in the bowl of a standing mixer fitted with the whisk. Turn it on to low, and beat the whites gently for 2 minutes, to start establishing a structure. The whites will look frothy but still a bit wet. Turn the speed up to medium and add 3 tablespoons of the granulated sugar. Continue to beat at medium speed until the whites have body and are just shy of having soft peaks. Add 3 more tablespoons of the sugar and continue beating until the whites have formed firm peaks. Add the remaining 2 tablespoons sugar and beat until the whites are glossy and smooth and almost stiff.
- Fold one-quarter of the whites into the batter to lighten it. Fold in the remaining whites, gently but thoroughly.
- Fill a pastry bag with the batter and pipe into the molds, filling them one-quarter of the way up. Make a layer of the cranberry filling, then pipe in more batter to fill the rings two-thirds full. Sprinkle the tops with turbinado sugar. Bake until a knife comes out clean, about 20 minutes, rotating the pan halfway through baking.
- Let cool on a rack for a minute or so, then remove the rings. Let cool completely.
- Set up an ice bath in a large bowl.
- Put the cranberries and simple syrup in a saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer until the cranberries pop and have broken down a bit.
- Scrape into a blender and make a smooth puree. Strain through a fine strainer into a medium bowl (discard the solids) and set into the ice bath, stirring often to chill completely.
- Sprinkle the Versa-Whip and xanthan gum over the surface of the cranberry puree and whisk in slowly and thoroughly. Whisk until very light and airy, the consistency of shaving cream. Refrigerate, covered with plastic wrap, until you're ready to serve or for up to 5 hours.
- Pit and chop the dates. Put them in a small saucepan with the water and bring to a boil over medium-high heat. Turn off the heat and let the dates sit for 10 minutes.
- Put the dates and liquid in a blender and make a smooth puree. Strain through a fine strainer (discard the solids).
- Smear a layer of the date puree across half a dessert plate. Set a sweet potato cake on the puree.
- Whip the cranberry foam with a whisk to restore its consistency (it falls sometimes) and put a scoop of it next to the cake. Garnish with a tuile. Repeat for each serving.
- Here's an alternative to the cranberry foam. Make the cranberry puree and mix it with an equal amount of heavy cream. Pour it into a soda siphon and charge it with a cream whipper charger (N2O). Give it a good shake and try a squirt; if it's not carbonated enough for your liking, use a second charger. Make a variationof the Crispy Almond Phyllo (page 211) to stand in for the tuile; replace the almond flour with whole flax seeds.
SPICED SWEET-POTATO CAKE WITH MERINGUE FROSTING
The marshmallow-topped mash that typically appears on the dinner table practically tastes like dessert, so why not go all the way? In this single-layer cake, sweet potatoes are gussied up with pumpkin pie spice, and a frosting of Italian meringue mimics the usual pillows, minus the cloying sweetness. Last but far from least, lightly toast the top with a wave of your kitchen torch or a quick blast in the broiler.
Provided by Greg Lofts
Categories Cake Recipes
Time 2h10m
Yield Makes one 9-by-13-inch sheet cake
Number Of Ingredients 18
Steps:
- For the Cake: Preheat oven to 375°F. Prick sweet potatoes with a fork and place on a rimmed baking sheet. Roast until soft, about 1 hour, 15 minutes. Halve, scoop flesh from skins, and mash until smooth (you should have about 1 1/4 cups). Let cool, then refrigerate in an airtight container up to 3 days.
- Lower oven temperature to 350°F. Brush a 9-by-13-inch cake pan or baking dish with butter. Line bottom and two long sides with parchment, leaving a slight overhang on sides; brush parchment with butter.
- In a bowl, whisk together both flours, baking powder, baking soda, salt, and spices until aerated and thoroughly combined, 30 seconds. In a mixer, beat butter with brown sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then vanilla and potato mash to thoroughly combine (mixture will appear grainy). Reduce speed to low and beat in flour mixture in three additions, alternating with buttermilk and beginning and ending with flour mixture. Transfer batter to prepared pan and spread evenly to edges with an offset spatula.
- Bake until cake is set and springs back when lightly pressed in center, about 30 minutes. Let cool in pan 10 minutes. Flip out onto a wire rack, remove parchment, and let cool completely.
- For the Frosting: In a small saucepan, bring granulated sugar, 1/4 cup water, and corn syrup to a boil, stirring until sugar has dissolved. Cook, undisturbed, until syrup registers 248°F on a candy thermometer. Meanwhile, in a mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Add salt and cream of tartar, increase speed to medium, and beat until soft peaks form, 3 to 4 minutes. Reduce speed to medium-low and pour hot syrup down the side of the bowl in a slow, steady stream. Increase speed to high; beat until mixture cools slightly and reaches stiff, glossy peaks, about 3 minutes.
- Transfer frosting to a piping bag fitted with a large, plain round tip (or transfer to a resealable freezer bag and snip off one corner). Starting at one corner of cake, pipe frosting lengthwise to form side-by-side rows. Wave a kitchen torch over frosting to brown in places (or place frosted cake under broiler for 1 to 2 minutes).
SPICED SWEET-POTATO CAKE WITH BROWN SUGAR ICING
Categories Cake Dessert Bake Thanksgiving Spice Sweet Potato/Yam Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- For cake:
- Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes.
- Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed sweet potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool completely.
- For icing:
- Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from heat and stir in vanilla. Pour brown sugar mixture over powdered sugar. Whisk icing until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is firm, at least 1 hour. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)
SPICED SWEET-POTATO CAKE WITH BROWN SUGAR ICING
Make and share this Spiced Sweet-Potato Cake With Brown Sugar Icing recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 1h50m
Yield 12 , 12 serving(s)
Number Of Ingredients 16
Steps:
- For cake:
- Pierce sweet potatoes with fork.
- Microwave on high until very tender, about 8 minutes per side.
- Cool, peel and mash sweet potatoes.
- Position rack in center of oven; preheat to 325°F
- Spray 12-cup Bundt pan with nonstick spray, then generously butter pan.
- Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl.
- Measure enough mashed sweet potatoes to equal 2 cups.
- Transfer to large bowl.
- Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth.
- Add eggs 2 at a time, beating well after each addition.
- Add flour mixture; beat just until blended.
- Beat in vanilla.
- Transfer batter to prepared pan.
- Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes.
- Cool cake in pan on rack 15 minutes.
- Using small knife, cut around sides of pan and center tube to loosen cake.
- Turn out onto rack; cool completely.
- For icing:
- Sift powdered sugar into medium bowl.
- Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves.
- Increase heat to medium-high and bring to boil.
- Boil 3 minutes, occasionally stirring and swirling pan.
- Remove from heat and stir in vanilla.
- Pour brown sugar mixture over powdered sugar.
- Whisk icing until smooth and lightened in color, about 1 minute.
- Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes.
- Spoon icing thickly over top of cake, allowing icing to drip down sides of cake.
- Let stand until icing is firm, at least 1 hour.
- NOTE: Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.
Nutrition Facts : Calories 645.3, Fat 27.7, SaturatedFat 7.7, Cholesterol 94.2, Sodium 307.5, Carbohydrate 94.7, Fiber 3.3, Sugar 59.8, Protein 6.5
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