SWEET POTATO CAKE
Provided by Food Network
Categories dessert
Time 3h
Yield 12 to 16 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside.
- In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.
- Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
- For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth.
- Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, 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.
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.
WORLD'S BEST SWEET POTATO POUND CAKE
Sweet potatoes during the holidays are a must in our household. This time I decided to do something different other than a casserole or a pie. I used white sweet potatoes, but any sweet potatoes will do. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!
Provided by Yoly
Categories Desserts Cakes Pound Cake Recipes
Time 2h15m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
- Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
- Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 367.4 calories, Carbohydrate 63.2 g, Cholesterol 66.8 mg, Fat 10.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 6.1 g, Sodium 322.4 mg, Sugar 34.5 g
FRENCH QUARTER SWEET POTATO CAKE #SP5
Official Contest Entry: Simply Potatoes 5Fix. Bourbon street has nothing on this...sweet and savory with andouille sausage, sauteed shrimp, tangy green tomato all sitting on a sweet potato cake! Great as an appetizer, side dish, or made larger for a main dish...with this mix of flavors you'll make everyone's tastebuds happy!
Provided by Tiffani P.
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat non-stick sautee pan over medium heat. Cut andouille sausage on the bias. When the pan is hot, add sausage and cook until edges are golden brown (about 4-5 minutes). Set aside.
- Slice green tomatoes into 1/2 inch slices. In the same pan, turn up the heat to medium-high and heat 1/2 tablespoon of butter making sure to scrape all the brown bits left by the andouille sausage. When butter is foaming, add tomato slices and sautee 2 minutes per side. Tomatoes should have nice browning on both sides. Set aside.
- Open Simply Potatoes Mashed Sweet Potatoes and divide potatoes into 6 round balls (more or less if you are doing small appetizers or larger entree with this recipe). Using your hands, form flat patties with sweet potatoes (each should be about 1/2 inch thick). Heat 1/2 tablespoon butter in a large non-stick pan over medium heat and add sweet potato cakes. Cook approximately 4-5 minutes per side flipping once.
- Heat last 1/2 tablespoon of butter in sautee pan over medium heat and cook shrimp until shrimp turns pink (about 2-3 minutes) flipping shrimp to cook both sides.
- Plate the dish by placing one sweet potato cake on plate, top with one slice sauteed green tomato, followed by andouille sausage slices, and finish with a few sauteed shrimp. Serve immediately.
SWEET POTATO "BAKLAVA" #SP5
Official Contest Entry: Simply Potatoes 5Fix A twist on traditional Baklava using Simply Potatoes Mashed Sweet Potatoes.
Provided by ErinEFes
Categories Potato
Time 1h10m
Yield 1 US | Metric, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Butter the bottom and sides of 8x8 glass baking dish.
- Place 2 sheets phyllo dough in bottom of pan and brush with butter.
- Repeat 3 more times.
- Spread Simply Potatoes Mashed Sweet Potatoes evenly over the phyllo dough. (it helps to use an offset spatula).
- Place 2 sheets phyllo dough over sweet potato layer and brush with butter.
- Sprinkle a third of your nuts over this layer.
- Add 2 more sheets phyllo dough and brush with butter.
- Repeat the phyllo, butter, nut layers 2 more times, making sure the last top layer has butter.
- Cut in half with a sharp knife.
- Make four slices the opposite direction, being sure to cut all the way to the bottom. You should have 8 pieces.
- Bake for 50 minutes until golden brown.
- Brush honey evenly over top and let cool.
SWEET POTATO LAYER CAKE
"A true Southern classic, this cake is a hit at church functions and bake sales," writes Christy Shepard from Marion, North Carolina.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10-12 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla. , In a small bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine the flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture and mix well. Stir in pecans. Pour into three greased and lightly floured 9-in. round baking pans. , Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks. , For frosting, in a small heavy saucepan over medium heat, whisk the sugar, milk and eggs yolks until smooth. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon, about 10-12 minutes. Remove from the heat; stir in the coconut, pecans and vanilla. Transfer to a small bowl; cool for 10 minutes. , Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers.
Nutrition Facts : Calories 941 calories, Fat 61g fat (18g saturated fat), Cholesterol 166mg cholesterol, Sodium 318mg sodium, Carbohydrate 95g carbohydrate (65g sugars, Fiber 4g fiber), Protein 9g protein.
FROSTED SWEET POTATO CAKE
Just like my mom, I love to cook. I bake a lot for church dinners and homecomings, and many people have told me how much they like this cake.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-15 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla. Combine flour and cinnamon; gradually add to potato mixture until well blended. Stir in almonds. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. , For frosting, melt butter in a saucepan; whisk in the brown sugar, milk and egg yolks until smooth. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in coconut, almonds and vanilla. Spread over warm cake. Cool on a wire rack.
Nutrition Facts : Calories 589 calories, Fat 34g fat (11g saturated fat), Cholesterol 121mg cholesterol, Sodium 367mg sodium, Carbohydrate 66g carbohydrate (46g sugars, Fiber 3g fiber), Protein 8g protein.
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.
SWEET & SAVORY POTATO, APPLE & SAUSAGE BRUNCH #SP5
Official Contest Entry: Simply Potatoes 5Fix. Intriguing, isnt it? The combination of the sweet apple pie and the savory sausage and potatoes with onion, is a marriage made in culinary heaven. I wanted to make a brunch dish to serve to friends that was not filled with milk and cheese. This is the recipe I came up with!! It is a welcome addition to any weekend brunch. Enjoy!
Provided by motherchic
Categories Breakfast
Time 1h30m
Yield 8 wedges, 8 serving(s)
Number Of Ingredients 5
Steps:
- Spray a shallow 3 quart casserole dish with a non stick cooking spray.
- In a large skillet, cook the sausage, until cooked through.
- Remove from heat and drain the sausage on paper towel, set aside.
- Break apple pie into one inch pieces.
- Place on the bottom of prepared casserole dish.
- Top with cooked sausage.
- In a large bowl, combine Simply Potatoes diced potatoes and bread cubes.
- Pour egg substitute over all. Stir till just combined.
- Spoon the potato-egg mixture over the crumbled sausage.
- Cover with aluminum foil and refrigerate overnight.
- Preheat oven to 350 degrees.
- Remove casserole from the refrigerator an hour prior to baking.
- Bake in a preheated oven, uncovered, for 55 to 65 minutes, or until mixture is cooked through and nicely golden.
Nutrition Facts : Calories 378.1, Fat 17.1, SaturatedFat 5.5, Cholesterol 47.7, Sodium 806, Carbohydrate 33, Fiber 1.4, Sugar 2.4, Protein 22.2
GRUYERE POTATO CAKE #SP5
Official Contest Entry: Simply Potatoes 5Fix. Hash brown potatoes baked together with Gruyere Cheese, proscuitto and sour cream.
Provided by dinnerbell6
Categories Potato
Time 47m
Yield 6 Cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Heat a non-stick skillet over high heat for one minute, add prosciutto and reduce heat to medium. Sauté for 2 minutes stirring often. Place prosciutto in large bowl and do not wash skillet. Add Simply Potatoes Shredded Hash Browns to the skillet and press down lightly until hash browns are flattened and spread out. Cook for 2 minutes without stirring over medium heat. Turn hash browns, press down again with the spatula and cook for 2 more minutes. Turn off heat and add the Simply Potatoes Shredded Hash Browns to the bowl with the prosciutto. Mix in the sour cream, pancake mix and Gruyere, saving out 1/2 cup of cheese for later. Mix together until well blended and spread evenly into a prepared 9 inch round non-stick cake pan.
- Bake for 30 minutes, remove and let cool for 5 minutes. Preheat broiler to high heat and place rack in center of the oven. Run a knife around the edge of the potato pan to loosen and turn upside down onto a baking sheet, tap the top of the pan to loosen and carefully remove cake pan. Sprinkle top with the remaining cheese and place in oven for 2 minutes to brown. Watch carefully as not to burn.
- Remove from oven, using a large spatula carefully place cake onto a serving platter. Slice in triangles to serve.
Nutrition Facts : Calories 472.2, Fat 31.8, SaturatedFat 17.9, Cholesterol 100.4, Sodium 633.6, Carbohydrate 25.1, Fiber 0.9, Sugar 2.3, Protein 21.4
SPICY SWEET POTATO POPPERS #SP5
Official Contest Entry: Simply Potatoes 5Fix. These bite-size appetizers are perfect for a crowd! Simply Potatoes Mashed Sweet Potatoes are combined with a spicy Monterey jack cheese, and coated in crispy panko bread crumbs, then fried until golden brown. Sweet, creamy and crispy...they will be a hit with your family and friends!
Provided by curlykcook
Categories Potato
Time 1h4m
Yield 48 poppers, 12 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, combine mashed sweet potatoes and pepper jack cheese. Mix well.
- Using wet hands, form into popper shape, like small footballs about 1.5 inches long. Wet hands often to reduce sticking.
- Dip poppers into beaten eggs, then roll in panko bread crumbs to coat. Place coated poppers on a large plate.
- Place poppers into the fridge to chill for 30 minutes.
- Heat oil in a deep, heavy pot over medium-high heat to 350 degrees F. Carefully drop poppers into the hot oil. Fry in batches until golden brown, about 3 to 4 minutes.
- Remove with a slotted spoon, and drain on paper towels. Stick a toothpick into each popper and serve hot.
Nutrition Facts : Calories 796.1, Fat 79, SaturatedFat 8.6, Cholesterol 43.6, Sodium 252.7, Carbohydrate 16.4, Fiber 1, Sugar 1.5, Protein 7.5
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
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