Baby Sweet Potato Cakes With Pecans And Sticky Caramel Sauce Food

SWEET POTATO CHEESECAKE W/ CARAMEL PECAN SAUCE

Steps:

• 1. pre heat oven to 375 degress
• 2. place pot onto the stove 6c of water. peel yam and dice into small cubed squares. place into the pot let boil for 10mins.
• 3. combine wafer cumbs and melted butter.into a round cake pan pack the crumbs evenly at the bottom and around the sides.place pan into oven for about 5mins.remove from oven and set a side.
• 4. place 3 8oz cream cheese into a bowl. Add 1/4c sour cream,3/4c sugar. Mix together until fluffy creamy texture. add eggs one at a time mixing well. Make sure each eggs is completely mixed in for add next egg.
• 5. remove yams from the stove a drain water. place yams into a food processer adding 1tbsp cinnamon,1tbsp molasses,1/4c heavy whipping cream,1/2c sugar,1/2c brown sugar,1tsp nutmeg,2tbsp cornstarch,and llg egg.puree until texture is thick an creamy.
• 6. place half of cream cheese evenly at the bottom of cake pan then add yam mixer into the center then the rest of the cream cheese on top of the yam mixer. creating a three layer cake. you will also need a square cooking pan to place the cake pan into filling it half way with water. this will keep the moisture into the center of the cheesecake and want dry it out.place cake into the oven a cook for 1 hr on 375.
• 7. while cake is in the oven you can prepare the caramel sauce. on a medium fire place sauce pan onto the stove place 1c butter into the pan let butter melt then add the 1c sugar let sugar completely dissovlves.stirring ocassionally but keeping a close eye on the stove sugar will start to caramelize should take about 10 mins. once caramel is formed should be a nice brown glossy texture.place caramel into a food processer it will be very hot so be careful not to burn your self and make sure you don't get caramel onto your skin. once caramel is in the processer add 4oz cream cheese and 1/4c heavy whipping cream. It will be very hot so before blending place a kitchen towel over the top of blender. blend until caramel is anice a smooth texture.
• 8. once cake is done turn off oven and let cake rest for 10mins with the oven door open. then remove cheesecake from the oven gently place caramel sauce onto the cheesecake evenly adding 1c pecan pieces as the finishing touches. place cheesecake into he freeze for 30min to cool and harden. Then remove from oven and you are ready to sure. Bon Appetti!!!

WHOLE ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Wash the potatoes well and pat dry. Poke holes all around each potato using a fork.
• Rub the potatoes all over with oil, then sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet or aluminum foil and roast until tender when pierced with a fork, 40 to 45 minutes.
• Transfer the potatoes to a plate and serve with shaved Parmesan and a drizzle of olive oil.

VANILLA DUTCH BABY (PUFFED PANCAKE)

Steps:

• Preheat the oven to 400 degrees F.
• Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
• Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
• Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
• Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.

BABY SWEET POTATO CAKES WITH PECANS AND STICKY CARAMEL SAUCE

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.

BABY SWEET POTATO CAKES

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 LAYER CAKE WITH SPICED PECAN BUTTERCREAM

Steps:

• Make Spiced Pecans: Preheat the oven to 350 degrees F.
• Place the pecans in a single layer on a baking sheet and toast them for 10 minutes, until fragrant. Meanwhile, combine the brown sugar, cinnamon, and nutmeg in a medium bowl, using your fingers to mix everything thoroughly. Stir in the melted butter to make a paste. Add the toasted pecans to the mixture and stir to coat, then spread them evenly on the baking sheet and return to the oven for 8 minutes. Remove from the oven, drizzle over the rum, and bake for 8 more minutes, stirring once. Remove from the oven, cool completely and leave the oven on. When cool, chop the pecans into medium-fine pieces, some larger than others, and set aside.
• Meanwhile, pierce the sweet potatoes with a fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel, and mash the sweet potatoes with a potato masher or fork.
• Lower oven temperature to 325 degrees F. Spray 2 (8-inch) round cake pans with nonstick baking spray and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar together on medium speed until light and fluffy, 4 minutes. Add the canola oil; beat on medium until combined. Add the mashed sweet potatoes and mix until combined. Sift together cake flour, baking powder, salt, cinnamon, nutmeg, and ginger and then mix the dry ingredients into the sweet potato mixture. Mix in vanilla and rum. Fold in 1 1/4 cups of the chopped Spiced Pecans by hand. Evenly distribute cake batter into the prepared pans, and transfer to the oven. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely.
• Make the buttercream while the cake is baking: Beat the egg yolks in the clean bowl of an electric mixer fitted with the paddle attachment on medium-high until very thick, about 5 minutes. Combine the sugar with the syrup in a small saucepan, and set over medium-high heat, stirring constantly until the mixture comes to a full boil. Immediately scrape the mixture into a heatproof 1-cup glass measure. With the mixer on high speed, pour a few tablespoons of the sugar mixture into the yolks and beat for a few seconds. Repeat until all of the syrup has been added. Beat until the bowl has cooled to room temperature. On medium speed, add the butter, 2 tablespoons at a time, beating well after each addition. The frosting will begin to come together after all of the butter has been incorporated (it will look curdled first, but be patient and it will come together beautifully!). Scrape the bowl and beat in the vanilla and salt. Mix in 3/4 cup chopped Spiced Pecans.
• Cut each cooled cake layer in half horizontally, creating 4 layers. Set 1 layer, cut side up, on a cake round or cake plate and spread a thin layer of frosting on the surface. Stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining Spiced Pecans decoratively on top of cake. Chill for 1 hour or serve immediately if you can't wait!
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

SWEET POTATO CHEESECAKE WITH CARAMEL SAUCE

Steps:

• Heat oven to 375°F.
• In a small bowl, mix the graham cracker crumbs with the melted butter and the sugar until evenly moistened (add more melted butter if needed).
• Press the crumb mixture firmly onto the bottom and up the side of an 8-inch spring-form pan. Bake the crust for 5 minutes. Remove from oven and set aside.
• Lower the oven temperature to 325°F.
• In a large bowl beat the cream cheese and Bruce's Yams Sweet Potatoes on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. Beat in the flour, sour cream then add the eggs, one at a time. Stir in the vanilla and cream.
• Pour the batter into the prepared pan and bake for 45 minutes until the top of the cheesecake is lightly browned.
• Cool the cake in the pan for 40-60 minutes.
• While the cheesecake cools, prepare the praline-caramel sauce on the stove by placing the reserved yam syrup and pureed sweet potatoes in a medium sauce pan and bringing to a boil.
• Lower heat and simmer for 20 minutes to reduce syrup by half.
• Stir in caramel and salt; cook an additional 10 minutes to thicken.
• Remove from heat and add butter and pecans.
• Allow to cool slightly (stirring occasionally) then pour over cheesecake.

MICROWAVED BAKED SWEET POTATOES

Steps:

• Wash sweet potatoes and prick several times all over with a fork.
• Place in a microwave on top of a paper towel and cover with another paper towel. Cook on high for 5 minutes (may need more depending on strength of microwave and thickness of potato).
• Turn the potatoes over and cook for another 5 minutes. Remove potatoes and test for softness. If not soft, cook for 1 to 2 minutes more. Wrap potatoes in aluminum foil and allow to cool, 1 to 2 minutes.
• Slice them open and add butter, honey, cinnamon, and salt. Mash the soft flesh with a fork.

SWEET POTATO POUND CAKE WITH CARAMEL SAUCE

Steps:

• MAKING THE POUND CAKE.
• Preheat the oven to 350 degrees F.
• Cream sugar and butter until well mixed.
• Add eggs one at a time.
• Combine flour, baking soda,salt, and baking powder.
• Mix well and add to the creamed mixture alternately with the buttermilk. Add sweet potatoes and extracts.
• Making the Caramel Sauce.
• Grease and flour a 10" Bundt pan.
• Sprinkle toasted peacans over bottom of pan.
• Pour batter into pan; Bake for 1 hour and 15 minutes, or until tester comes out clean.
• Cool 10 minutes in pan on wire rack.
• Remove from pan.
• CARAMEL SAUCE.
• Make the caramel sauce just prior to serving the cake.
• Combine brown sugar and butter in a saucepan. Bring to a boil. Boil for 2 minutes without stirring.
• Remove trom the heat and add milk. Stir well.
• Add confectioners sugar as needed to thicken - takes more sometimes than others - Consistency is up to you.
• Place caramel sauce in gravy bowl and pour over Sweet Potato Pound cake slices.