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 SHEET CAKE
Betty Crocker™ Super Moist™ yellow cake is transformed into an autumn full-flavored dessert with a hint of orange. The icing on the cake? Cream cheese frosting, of course!
Provided by Deborah Harroun
Categories Dessert
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom only of 15x10x1-inch pan with cooking spray.
- Grate peel from orange to get about 1 1/2 tablespoons; set aside for Icing. Squeeze orange to get 1/3 to 1/2 cup juice. Place juice in large bowl.
- To bowl with orange juice, add remaining Cake ingredients. Beat with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, at least 1 hour.
- In medium bowl, beat Icing ingredients until smooth. Spread onto cake. Store cake in refrigerator.
Nutrition Facts : Calories 480, Carbohydrate 62 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 45 g, TransFat 1/2 g
SWEET POTATO SHEET CAKE
Number Of Ingredients 16
Steps:
- Preheat oven to 350˚. Line bottoms of 2 (13x9-inch) rimmed baking sheets or cake pans with parchment paper. Spray with baking spray with flour.
- In the work bowl of a food processor, place yams; process until smooth (about 2 cups).
- In a large bowl, whisk together flour, baking soda, pie spice, and salt. In another large bowl, whisk together puréed yams, sugar, oil, eggs, and vanilla. Make a well in center of flour mixture; add yam mixture, stirring just until combined. Divide batter evenly between prepared baking sheets, smoothing tops.
- Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes.
- Let cool in pans for 15 minutes. Turn out cakes onto wire racks and remove parchment paper; let cool completely.
- Spread one-third of Cream Cheese Frosting on top of 1 sheet cake. Add second cake layer on top, and spread remaining two-thirds Cream Cheese Frosting on top. Refrigerate for 30 minutes. Garnish with pecans, if desired.
- In a large bowl, beat cream cheese and butter with a mixer at medium speed until very smooth, 3 to 4 minutes. Add milk and vanilla; beat at medium speed until well combined.
- With mixer on low speed, add confectioners' sugar, 1 cup at a time, until completely incorporated.
SWEET POTATO SHEET CAKE
Developed this recipe when we had too many leftover baked sweet potatoes.
Provided by Juli Carvi
Categories Desserts Cakes Sheet Cake Recipes
Time 1h15m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and lightly flour 2 sheet cake pans.
- Mix flour, salt, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl.
- Beat sugar and sweet potatoes in a bowl using an electric mixer until smooth and creamy. Add eggs, oil, and orange juice; beat until well combined.
- Pour flour mixture into potato mixture and beat for 4 minutes, scraping down the sides of the bowl twice. Pour batter into prepared sheet cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes.
Nutrition Facts : Calories 593.1 calories, Carbohydrate 96.8 g, Cholesterol 62 mg, Fat 20.5 g, Fiber 3.6 g, Protein 7.4 g, SaturatedFat 3.5 g, Sodium 627.1 mg, Sugar 56.3 g
SWEET POTATO POUND CAKE WITH MOLASSES CREAM
Provided by Food Network
Number Of Ingredients 20
Steps:
- Combine nut mixture and set aside.
- Roast sweet potatoes in 375 degree oven for 1 1/2 hours, or until a knife can entirely pierce the potato. When potatoes have cooled slightly, mash with a fork and set aside. Grease mini loaf pans and set aside. Cream butter and sugars together until light. Scrape bowl often. Add orange zest, then eggs one at a time. Again, scrape bowl often. In another bowl, combine dry ingredients and mix well. Alternate the dry and wet ingredients with the mashed sweet potato in 3 parts starting with the dry. Mix until batter is well combined, but do not over mix. Spoon batter into loaf pans and sprinkle the spiced nuts over the top of each loaf. Gently fold in nuts, leaving some exposed. Bake at 350 degrees for about 40 minutes. For the Molasses Cream: Whip cream 50 percent, add powdered sugar and molasses. Continue whipping until fully whipped. ASSEMBLING DESSERT: Slice pound cake and place on plate. With a wet spoon gently scoop whipped cream and place along side of pound cake. Enjoy.
SOUTHERN SWEET POTATO POUND CAKE
We are huge sweet potato fans- often make this in mini-loaf pans and wrap in pretty tissue for gifts. Found in a cookbook- an old newspaper clipping.
Provided by alijen
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- Generously butter a 10-cup tube or bundt pan.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Set aside.
- In a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy.
- Add the sugar gradually, about 1/2 cup at a time, beating well after each addition.
- Add the eggs, 1 at a time, beating well after each addition.
- Add the sweet potatoes and mix until thoroughly combined.
- Reduce the speed to low or switch to a wooden spoon and gradually add the flour mixture to the creamed mixture in 3 additions, beating well after each addition.
- The batter should be stiff.
- Add the vanilla, pecans and, if desired, the coconut.
- Spoon the batter into the prepared pan.
- Bake until the cake tests done when a wire cake tester is inserted in the middle and comes out clean, 50 to 65 minutes.
- Transfer the pan to a wire rack to cool for 15 minutes.
- Invert the cake onto a plate and remove.
- Note: To cook sweet potatoes, peel and quarter potatoes, add to boiling water and simmer, uncovered, until tender, about 20 minutes, depending on size- Drain and mash.
LIGHT SWEET POTATO CAKE RECIPE BY TASTY
Here's what you need: flour, whole wheat flour, baking powder, baking soda, cinnamon, salt, ginger, eggs, vanilla, milk, oil, sugar, honey, sweet potato puree, peanut butter
Provided by Nadeen Ezz Elden
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 15
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.
Nutrition Facts : Calories 291 calories, Carbohydrate 48 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams
SWEET POTATO PUDDING CAKE
Inspired by one of the most popular Jamaican desserts. Results in a delicious, cheesecake-like dessert. From eatingwell.com
Provided by tcespy5010
Categories Cheesecake
Time 21m
Yield 12 Slices, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Coat a 9-inch springform pan with cooking spray.
- Toss raisins and rum in a small bowl and let stand.
- Whisk flour, nutmeg and salt in another bowl.
- Mash sweet potato in a large bowl.
- Add eggs and beat with an electric mixer on medium speed until combined.
- Add coconut milk, 1 c brown sugar and butter.
- Beat until combined.
- Stir in the dry ingredients until evenly moistened.
- Stir in the raisins and any remaining rum.
- Spread into prepared pan.
- TOPPING: Combine coconut, 2 T brown sugar and cinnamon.
- Sprinkle on top of the cake.
- Bake until a knife inserted in the center comes out clean--1 to 1 1/4 hours.
- Let cool in the pan for 10 minutes.
- Run a knife around the edge of the pan and remove the ring.
- Cool at room temperature for 1 hour, then refrigerate until cold (about 3 hrs).
- Prep time does not include the cooling and refrigerating.
Nutrition Facts : Calories 280.1, Fat 9.6, SaturatedFat 7.1, Cholesterol 58, Sodium 151.7, Carbohydrate 46, Fiber 4.2, Sugar 30, Protein 4.5
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.
SWEET POTATO CHEESECAKE
Sweet potatoes are a delectable addition to cheesecake. The rich, buttery flavor, and the smooth texture are perfect. This is a good pick for the fall or winter table.
Provided by MARBALET
Categories Desserts Cakes Holiday Cake Recipes
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C ).
- Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
- Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
- Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
- Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
- Turn off the oven. Let cake stand 1 hour in oven with door ajar.
- Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.
Nutrition Facts : Calories 618.7 calories, Carbohydrate 57.6 g, Cholesterol 144.8 mg, Fat 40.9 g, Fiber 3.4 g, Protein 8.9 g, SaturatedFat 21.4 g, Sodium 343.3 mg, Sugar 38.6 g
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.
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