Holiday Left Over Sweet Potato Cake Food

HOLIDAY SWEET POTATO CAKE

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.
• In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add sweet potato, oil, 1 teaspoon vanilla, the eggs and pineapple with juice. Beat with electric mixer on medium speed 2 minutes. Stir in cranberries. Pour into pans.
• Bake 25 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
• In medium bowl, beat all Cream Cheese Frosting ingredients with electric mixer on medium speed until smooth. Fill layers and frost side and top of cake. Garnish edge with additional dried cranberries if desired. Store covered in refrigerator.

SWEET POTATO CAKES

Steps:

• To bake sweet potatoes: wash them well, poke a couple of holes with a knife, wrap in foil and bake at 350 until soft. Bake time will depend on how large are your sweet potatoes. If you get smaller ones, you can significantly decrease cooking time. Once done, cool until easy to handle and scoop out all the potato meat into the mixing bowl.
• To boil sweet potatoes: wash, peel and cut them in half or in four pieces, depending on the size. Add cut sweet potato pieces to salted boiling water and cook until butter knife easily goes through. Drain and add them to the mixing bowl.
• Mash sweet potatoes in a mixing bowl until smooth.
• Add green onions, cilantro, sour cream, egg, bread crumbs, grated garlic and mix well.
• Add salt and pepper, mix well and taste to make sure you have enough.
• Preheat a medium saute pan over medium heat. Add some vegetable oil.
• Form sweet potato patties and cook for about 5-7 minutes on each side. Use a small spatula and flip carefully.

HOLIDAY LEFT-OVER SWEET POTATO CAKE

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.

SWEET POTATO APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Coat 9x5-inch loaf pan with cooking spray.
• In bowl, combine flour, pumpkin pie spice, baking soda, baking powder and salt; reserve.
• In small separate bowl, combine apple and raisins; toss with 2 T. of the flour mixture; set aside.
• On medium speed, beat butter and brown sugar until combined. On medium-low speed, beat in eggs and potatoes until blended. (Mixture may look curdled.).
• On low speed, alternately beat in reserved flour mixture with apple cider until blended.
• Stir in reserved apple mixture. Transfer to loaf pan and bake for 1 hour and 20 minutes or until toothpick inserted into center comes out clean. Cool on rack in pan for at least 10 minutes, then carefully transfer from pan to rack and cool completely.