SWEET POTATO UPSIDE DOWN CAKE RECIPE - (4.4/5)
Provided by á-81356
Number Of Ingredients 16
Steps:
- In a small stockpot, melt 3 tablespoons of butter. Add 1/4 cup brown sugar and whisk until sugar dissolves. Remove from heat and stir in 1 tablespoon bourbon. Pour the syrup into the bottom of a 10 inch cake pan. Place the thinly sliced sweet potatoes on top of the syrup starting from the middle and working your way to the outside in a concentric circle. In the bowl of a stand mixer (of hand mixer), beat butter and sugar until light and fluffy. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, cardamom and ginger. Mix with a fork. In a small bowl combine eggs, buttermilk and vanilla and whisk until combined. Slowly add 1/3 of the flour mixture to the mixer followed by 1/3 of the egg mixture. Mix until just combined and then repeat until everything is incorporated in the mixing bowl. Spoon batter on top of the sweet potatoes and bake 30-40 minutes, at this point a toothpick inserted into the middle should come out clean and you should be able to poke the middle of the cake and have it immediately bounce back. Remove from oven and allow to cool 15 minutes on a wire rack before inverting onto a cake plate. Serve and enjoy!
SWEET POTATO POUND CAKE
Since we are originally from Texas, we naturally love sweet potatoes, but this sweet potato cake deserves to be a tradition in any home, whether you're from the South, East, North or West. My Montana husband rancher loves it and I get great revues from ladies I've treated with it at various social events. - Diane Mannix, Helmville, Montana
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff). , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 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., For glaze, in a small bowl, combine the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.
Nutrition Facts :
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.
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
THANKSGIVING SWEET POTATO CHEESECAKE
This cheesecake has become a new holiday favorite for my wife and me. If you're a lover of cheesecake and sweet potato pie, I suggest you try this recipe!
Provided by Brian Level
Categories Desserts Cakes Holiday Cake Recipes
Time 13h40m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until sweet potatoes are easily pierced with a knife, 50 minutes to 1 hour. Remove from the oven and allow to rest, 8 hours to overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine graham crackers, walnuts, sugar, nutmeg, and cinnamon in a food processor and blend until crumbly. Incorporate melted butter. Press mixture evenly into a 9-inch springform pan to form a crust.
- Bake in the preheated oven until golden brown, about 10 minutes. Remove from oven and reduce temperature to 300 degrees F (150 degrees C). Let crust cool.
- Place a cake pan filled with water on the bottom rack of the oven to create moisture and prevent cheesecake from cracking.
- Combine baked sweet potatoes, cream cheese, white sugar, brown sugar, lemon extract, vanilla extract, nutmeg, and cinnamon in a high-powered blender (such as Vitamix®) and process until smooth. Mix in whole eggs and egg yolks on the lowest speed possible; be careful not to overmix filling.
- Pour filling into crust.
- Bake in the preheated oven until a tester comes out clean and cheesecake just jiggles slightly in the center, about 1 hour and 25 minutes. Leave cheesecake in the oven with the door ajar to allow cheesecake to cool gradually and prevent cracking, about 45 minutes.
- Refrigerate cooled cheesecake for 2 hours before serving.
Nutrition Facts : Calories 631.1 calories, Carbohydrate 76.1 g, Cholesterol 157.5 mg, Fat 32.6 g, Fiber 3.2 g, Protein 10 g, SaturatedFat 17.5 g, Sodium 468 mg, Sugar 49.1 g
MAPLE SWEET POTATO UPSIDE-DOWN CAKE
Provided by Food Network
Categories dessert
Time 2h35m
Yield 10 to 12 servings
Number Of Ingredients 24
Steps:
- Put an oven rack on the lower-middle position of the oven and preheat to 350 degrees F. Spray the sides of a 9-inch round nonstick cake pan with cooking spray.
- For the Spiced Sour Cream: In a medium bowl, mix together the sour cream, sugar, vanilla, cinnamon and ginger. Cover and refrigerate until serving.
- For the Cake: Put the orange juice and cranberries into a small bowl and let soak for 20 to 30 minutes.
- Pour the maple syrup evenly into the prepared pan. Sprinkle evenly with 1/4 of the cranberry mixture and 1/4 of the pecans. Shred enough of the sweet potato to make 1 cup and set aside. Slice the remaining sweet potato into 1/8-inch thick slices and lay the slices in a decorative pattern on top of syrup mixture. Sprinkle evenly with the remaining cranberry mixture and pecans. Set aside.
- In a medium bowl, whisk together the eggs, milk, and vanilla and orange extracts until evenly combined. Set aside.
- In the bowl of a standing mixer, add the flour, sugar, baking powder, cinnamon, nutmeg, ginger and salt. Using the paddle attachment, blend the mixture on the lowest speed for 1 to 2 minutes. With the mixer still on the lowest speed, add the butter, 1 piece at a time, until the butter and flour are blended into pea-sized pieces, about 3 to 4 minutes.
- Add 1/2 cup of the egg mixture to the flour and mix on the lowest speed until blended about 15 to 20 seconds. Increase speed by 1 setting and beat for about 30 seconds. With the mixer still running, add the remaining egg mixture in a slow, steady stream and beat for about 30 seconds. Stop the mixer and scrape the sides and bottom of the bowl with a rubber spatula. Beat again for 15 to 20 seconds until thoroughly blended. Remove the paddle, scraping down the bowl, as necessary. Gently stir in the reserved shredded sweet potato.
- Pour the batter over the mixture in the pan and smooth lightly with a rubber spatula. Bake for 25 minutes then lower the oven temperature to 325 degrees F. Bake until a toothpick or wooden skewer inserted in the center comes out clean. Remove from oven to a wire rack for 15 to 20 minutes. Invert onto a serving plate and serve warm or at room temperature. Garnish with dollops of spiced sour cream and mint sprigs, if desired.
UPSIDE-DOWN PINEAPPLE SWEET POTATOES
Make and share this Upside-Down Pineapple Sweet Potatoes recipe from Food.com.
Provided by FLKeysJen
Categories Yam/Sweet Potato
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Coat a 9" round cake pan with cooking spray and set aside.
- Rub the sweet potatoes with a few drops of oil or a touch of cooking spray. Place the potatoes on the oven rack and bake until they are soft when squeezed, 40-60 minutes. Remove the sweet potatoes and set aside until cool enough to handle.
- Meanwhile, in a small saucepan over medium heat, melt the butter with the brown sugar. Pour the mixture into the prepared pan, tilting to coat the bottom evenly. Arrange six pineapple slices in a ring around the edge and one in the center of the pan.
- Peel the potatoes and place the flesh in a mixing bowl. Mash roughly with a fork. Add the eggs, cinnamon, baking powder, salt and 5-6 grinds pepper, and whisk until well-blended. Spoon the mixture into the baking pan, spreading it evenly over the pineapple and smoothing the top. Tap the pan sharply on the countertop three or four times to knock out air bubbles.
- Bake until the top looks dry and feels springy to the touch, 40 minutes. A knife inserted in the center should come out clean. Cool in the pan on a rack for 10 minutes. Run a knife around the side of the pan. Insert a serving plate over the pan and, holding the pan and the plate firmly with oven mitts, flip them so the potatoes drop on to the plate, pineapple side up. Lift off the pan. Serve warm.
HABANERO HONEY SWEET CORN CAKE
This habanero honey sweet corn cake is spicy, sweet, savory, dense, moist, and very addictive! I also had no idea what to call this, as it's not really a cake, but it's also not a pie, or a pudding, or a custard, so I ended up with "cake" since it's inspired by sweet Mexican corn cake. No matter what you call this, it's phenomenal! Garnish with fresh fruit and top with crème fraiche, sour cream, Mexican crema, or whipped cream and freshly grated lime zest.
Provided by Chef John
Categories Cornbread
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
- Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
- Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
- Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 31.6 g, Cholesterol 77 mg, Fat 13.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 7.8 g, Sodium 296.9 mg
ISLAND SPICED UPSIDE-DOWN SWEET POTATO CAKE
I got this from a brochure I received at the Southern Women's Show titled "Hints for Hassle-Free Entertaining" put out by the North Carolina Sweet Potato Commission. I made it tonight while DH was at work since he doesn't care for sweet potatoes, and I liked it. The test will be to see if he likes it (of course I won't tell him there are sweet potatoes in it until after he says he likes it!) I made it in my Pampered Chef stone baker and baked according to the instructions for a 13x9-inch pan; the can of pineapple I used had 8 slices in it, so i just used all 8. It was done nicely after 30 minutes in my oven, but when I turned it out, it was very moist on the bottom. I had to place the pineapples back into place on the cake, but it held together very well when I turned it out.
Provided by DeniseBC
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving 3 tablespoons and 1/2 cup juice. Set aside 1 whole pineapple slice; cut 6 slices in half (save remainder of pineapple and juice for another use).
- Preheat over to 350. Put butter in a 9x2-inch springform cake pan and place in the oven until butter has melted; set aside. In a small bowl, combine brown sugar, ginger, and 3 tablespoons pineapple juice. Pour mixture into pan with melted butter and tilt to evenly distribute. Place whole pineapple ring in the center of the pan; arrange half slices in crescents around the center. Fill in spaces with dried cranberries.
- In a bowl, combine dry cake mix, eggs, applesauce, sweet potato, and 1/2 cup pineapple juice. Using a fork, stir vigorously about 2 minutes, scraping sides until well mixed. Spread over pineapple in pan. Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes. Invert onto platter, replacing any fruit that remains in the pan.
- Serve warm or at room temperature topped with a dollop of whipped cream, if desired.
- NOTE: If using a 13x9-inch pan, leave pineapple slices whole and bake for 30 to 35 minutes or until the cake tests done. (I used 8 slices in my pan).
Nutrition Facts : Calories 282.2, Fat 8.2, SaturatedFat 2.5, Cholesterol 55.4, Sodium 321.1, Carbohydrate 49.3, Fiber 1.8, Sugar 32.3, Protein 4
SWEET POTATO ROLL CAKE
Pumpkin isn't the only orange vegetable to make a lot of appearances during the fall season. Sweet potato is just as vibrant and flavorful and can be used in many similar ways -- like in this sponge cake that has a bit of bourbon in the batter and cream cheese frosting. A true sponge cake is one with no added fat and gets its volume from whipping eggs until very thick. The sponginess of the cake allows for it to be rolled up while still warm to create a dessert that looks a little different from all the rest of them. In this recipe, some of the cake batter is thickened with flour to pipe the words "Grateful" on the outside, however, any design of choice can be made.
Provided by Lasheeda Perry
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F. Spray a 10-by-15-inch jelly roll pan with cooking spray then line with parchment paper. Using a food safe marker, write the word "Grateful" directly in the center, widthwise, of the parchment. Flip the parchment over so that you can see the word, but it will be backwards.
- Make the cake: Process the sweet potato in a food processor until very smooth. Transfer to a small bowl and set aside.
- Whisk together the baking powder, cinnamon, cloves, nutmeg, 1 cup flour and 1/2 teaspoon salt in a medium bowl.
- Add the granulated sugar and eggs to a large bowl and beat with an electric mixer on medium-high until the eggs are very light and fluffy, about 5 minutes. Add the sweet potato, bourbon and lemon extract and mix to combine. Fold in the flour mixture with a rubber spatula until just combined.
- Remove 1/4 cup of the batter to a medium bowl and stir in the molasses, gel food coloring and the remaining 3 tablespoons flour until smooth. Transfer to a pastry bag fitted with a small round tip and trace "Grateful" on the parchment with the batter. Freeze the pan until the batter is hardened, about 10 minutes (alternatively, refrigerate for 20 minutes).
- Quickly spread the batter in the bowl over the traced word and bake until the cake springs back when touched and a toothpick inserted into the center comes out clean, 14 to 16 minutes.
- Lay a clean tea towel on a flat work surface and lightly dust with confectioners' sugar. Carefully flip the cake out onto a wire rack and remove the parchment. Flip the cake back over onto the towel so that the word is facing down. Starting at the short end, roll the cake up with the towel and let cool completely on a wire rack (still wrapped in the towel), about 1 hour.
- Meanwhile, make the frosting: Beat the cream cheese, butter and orange zest in a medium bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Reduce the speed to low, then slowly mix in the confectioners' sugar until smooth and combined. Add the bourbon just to combine.
- Whip the heavy cream in a separate medium bowl with an electric mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Gently fold into the cream cheese mixture until just combined.
- Unroll the cake from the towel and, with the word-side down, spread the frosting over the top of the cake. Roll the cake back up, without the towel, and trim the ends so they are clean. Transfer the cake to a serving platter with the seam-side down. Decorate the platter with autumn sprinkles, if desired.
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