Sweet Potato Coffee Cake Stacks Food

SWEET POTATO COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch square baking dish with cooking spray.
• Whisk white wheat flour, baking soda, 1 teaspoon cinnamon, and salt together in a bowl. Beat 1/2 cup brown sugar, honey, and 1/4 cup butter together in another bowl with an electric mixer until creamy; beat in egg. Add sweet potato and vanilla extract to butter mixture and beat until smooth.
• Stir flour mixture into sweet potato mixture until batter is evenly moistened and smooth. Pour batter into prepared baking dish.
• Mix all-purpose flour, 1/3 cup brown sugar, rolled oats, 1/4 cup butter, and 1 teaspoon cinnamon together in a bowl until combined. Sprinkle oats mixture over batter.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

ROASTED SWEET POTATO STACKS

Steps:

• Preheat oven to 375F/190C (standard) or 350F/180C (fan/convection).
• Peel the potatoes, then slice thinly (about 2 mm / 1/10" thick). Transfer into a large bowl.
• Add remaining ingredients. Toss well with your hands.
• Place piles of the slices in the muffin tin. Don't worry if they are higher than the rim - they shrink about 25%.
• Top each stack with about 1/2 tsp of the remaining butter mixture in the bowl.
• Bake for 45 minutes, or until the edge of the top slices are starting to brown and the inside of the stacks are cooked (use skewer or knife to check).
• Use a fork and knife to remove the stacks from the muffin tin. Optional: Brush tops with residual butter in muffin tin. Serve as soon as possible.

SWEET POTATO STACKS

Steps:

• Preheat your oven to 350 degrees F.
• Peel the sweet potatoes and slice very thinly into rounds (or use a mandoline). Brush the cups of a 12-cup muffin tin with some of the melted butter. Stack 5 to 6 slices sweet potato in the bottom of each muffin cup.
• Combine the melted butter, brown sugar, vanilla, cinnamon and nutmeg in a small bowl. Spoon a teaspoon of the butter/brown sugar mixture over each of the small stacks of potatoes. Fill the muffin tin with the remaining sweet potatoes. Top each stack with the remaining brown sugar and butter mixture, then bake for 40 minutes.
• Remove the muffin tin from the oven and top each muffin cup with a tablespoon of the marshmallow creme and a sprinkle of the pecans. Return to the oven and bake until the marshmallow creme is heated through and starts to melt down the stacks, an additional 5 minutes.
• Leave the sweet potato stacks in the muffin tin for 10 minutes while they set and cool slightly. Carefully use a spoon to lift out each stack and transfer to a serving dish. Spoon any additional caramel sauce from the muffin tin over the stacks.

SWEET POTATO COFFEE CAKE STACKS

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with foil, for easy cleanup, and set aside.
• In a large bowl, toss together the sweet potato slices, melted butter, brown sugar, maple syrup, vanilla and salt until evenly combined and well coated. Transfer the sweet potato slices onto the prepared baking sheet, arranging them in a single layer. If they all don't fit on one baking sheet, you might need two; it's important to have them all in a single layer and not overlapping.
• Bake until soft and golden brown, about 30 minutes, flipping them over halfway through baking for even browning. Remove from the oven and allow them to cool slightly.
• In the meantime, to make the topping, in a large bowl, combine the brown sugar, flour, cinnamon, and butter until the mixture resembles coarse crumbs. Stir in the nuts, oats, and chocolate chips.
• Pour about a tablespoon of filling onto half of the potato slices. Then place the remaining unfilled potato slices onto the filling to make a stack. Top with another 1 tablespoon of filling. Return to the oven and bake for another 15 minutes. Remove and let cool slightly. Arrange the stacks onto a platter and dust with powdered sugar, right before serving.

SWEET POTATO-PECAN COFFEE CAKE

Steps:

• Preheat oven to 325 degrees F.
• Set oven rack to second-lowest position.
• Grease a 9-inch springform pan.
• In a mixing bowl, combine butter sugar, eggs and vanilla; add in sour cream and mashed sweet potatoes.
• In a large mixing bowl, combine flour, baking powder, baking soda and salt.
• With a wooden spoon, stir in sour cream/butter mixture into flour mixture, just until blended.
• Spread in prepared pan; sprinkle with topping.
• Bake 65-75 minutes, or until cake tests done.
• Let cool.
• Loosen edges; remove sides of pan.
• To make topping: In a small bowl, combine all topping ingredients; mix with a fork until mixture resembles coarse crumbs.

SWEET POTATO COFFEE CAKE

Steps:

• Heat oven to 325°.
• Grease a 9 to 10-inch springform pan .
• In mixing bowl, combine butter, sugar, eggs, and vanilla; add sour cream and mashed sweet potatoes.
• In large mixing bowl, combine flour, baking powder, baking soda and salt. Stir first mixture into the flour mixture, stirring just until blended (if using additional sweet potato chunks add now).
• Spread batter in prepared pan. Combine topping ingredients until crumbly and sprinkle over the batter.
• Bake coffee cake for about 1 hour to 1 hour and 10 minutes, or until a wooden toothpick inserted near center comes out clean (I baked at 350 for 45 minutes and it was perfect). Let cool, loosen edges, and remove sides of pan.