BILLIE'S SOUTHERN SWEET POTATO CAKE
I made sweet potato cakes for my kids when they were younger and they told me in their little voices, "Mommy, you're the best baker." Little did they know that was Mommy's first attempt at homemade cake! -Billie Williams-Henderson, Bowie, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into egg mixture. Stir in sweet potatoes and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack., In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cooled cake. Refrigerate leftovers.
Nutrition Facts : Calories 519 calories, Fat 36g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 276mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
BABY SWEET POTATO CAKES
This delicious recipe is from 2006 Southern Living.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 12 cakes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Spray a standard 12-cup muffin pan with nonstick cooking spray; set aside.
- Beat butter and sugar on medium speed in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add eggs, one at a time, and beat to combine.
- In a medium bowl, combine flour and baking soda. Gradually add half the flour mixture to the butter mixture, beating on low speed until blended, scraping the bottom and down sides of bowl with a rubber spatula, as needed. Add remaining flour mixture, and beat until blended. Add vanilla, salt, ginger, cinnamon, sweet potatoes, and buttermilk. Beat on medium speed until smooth.
- Spoon batter into prepared muffin pan. Each cup should be about two-thirds full. Bake until a wooden toothpick inserted into the center of each cake comes out clean, about 15 minutes. Transfer pan to wire rack to cool for 5 minutes. Remove warm cakes from pan, and sprinkle with toasted pecans. Top each cake with 2 1/2 tablespoon caramel-pecan sauce. Serve with vanilla ice cream, if desired.
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.
SWEET POTATO CAKES WITH POACHED EGGS
Try these gluten-free sweet potato cakes with poached eggs for a weekend brunch, or as a quick dinner. They're spiced with harissa to wake up your tastebuds
Provided by Kyle Boyce from London Grind
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 10
Steps:
- To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
- Poach the eggs in a saucepan of simmering water for 2-3 mins - the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
- Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.
Nutrition Facts : Calories 507 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
BABY SWEET POTATO CAKES WITH PECANS AND STICKY CARAMEL SAUCE
Make and share this Baby Sweet Potato Cakes With Pecans and Sticky Caramel Sauce recipe from Food.com.
Provided by Bev I Am
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Beat butter and sugar at medium speed with an electric mixer until smooth.
- Add eggs, 1 at a time, beating until blended after each addition.
- Combine flour and baking soda.
- Gradually add half of flour mixture to butter mixture, beating at low speed until blended, and stopping to scrape bottom and down sides of bowl.
- Add remaining half of flour mixture, and beat until blended.
- Add vanilla and next 5 ingredients, beating at medium speed until smooth.
- Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full.
- 3. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 5 minutes.
- Remove warm cakes from pan, and sprinkle with toasted pecans.
- Top each cake with 2 1/2 Tbsp Caramel-Pecan Sauce (*recipe follows).
- Serve with vanilla ice cream or ice-cold heavy cream, if desired.
- *Caramel-Pecan Sauce:.
- Cook butter and sugar in a medium nonstick skillet over medium heat 2 to 3 minutes or until butter melts and sugar dissolves.
- Whisk in heavy cream and coffee granules. Bring mixture to a light boil, stirring constantly.
- Turn off heat, and let stand on cooktop until slightly cool, stirring often. Makes 2 cups.
Nutrition Facts : Calories 446.3, Fat 26.9, SaturatedFat 14.9, Cholesterol 99.1, Sodium 387.2, Carbohydrate 49, Fiber 1.9, Sugar 32.1, Protein 4.2
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