Sweet Potato Cake Recipe By Tasty Food

LIGHT SWEET POTATO CAKE RECIPE BY TASTY

Steps:

• Mix the dry ingredients then the wet ingredients separately.
• Then mix them together.
• Pour into a loaf pan
• Bake in the oven on 350°F (180°C) for 50 minutes to 1 hour.
• Optional : serve it with peanut butter.

SWEET POTATO CAKE

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 RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F and grease a 9x5 (22x12) loaf pan or bundt cake pan.
• In a large mixing bowl, mash sweet potatoes in 2 tbsp of liquid from the sweet potato boil.
• Add sugar, water, oil, and eggs to mashed sweet potatoes and mix well.
• Add in flour, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder. Mix well and fold in pecans if using.
• Pour batter into pans and bake 30-45 minutes (or 60-70 minutes for larger pans), until toothpick comes out clean.
• Cool cake and serve alongside tea or coffee.
• Enjoy!

SWEET POTATO CAKE

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.

CHEESY POTATO CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
• In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
• Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
• Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
• Add a final layer of potato slices around the center of the pan
• Top with the remaining cheddar and Gruyère cheese.
• Cover with greased aluminum foil and bake for 40 minutes.
• Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
• In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
• Slowly add in the cream, whisking until fully incorporated.
• Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
• Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
• Cool for at least 30 minutes, then slice and serve.
• Garnish with fresh parsley.
• Enjoy!

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.

SWEET POTATO ROLL CAKE

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.

SUPER EASY SWEET POTATO CAKE (DOCTORED CAKE MIX)

Steps:

• Preheat oven to 350°F (or as instructed on cake mix box).
• Mash the sweet potatoes in a bowl.
• Add in liquid ingredients: Milk, eggs, oil and orange juice. Mix until blended.
• Add cake mix and apple pie spice. Mix on medium speed until smooth.
• Pour into pan of choice. I used a bundt.

SWEET POTATO CAKE

Steps:

• Peel and Boil the sweet potatoes until soft (you can also bake them and scrape out the pulp).
• Add sweet potatoes to bowl and mash.
• Add the rest of the ingredients and mix well.
• Oil two 9x13 pans.
• split mixture between two 9x13 pans evenly.
• Sprinkle with chopped Pecans.
• You can make a thicker cake if you prefer in two loaf pans but cooking time will be longer.
• Bake at 350 for 15-20 min until the edges are brown.
• The cake will rise as it cooks.