Sweet Potato Walnut Cake Food

BILLIE'S SOUTHERN SWEET POTATO CAKE

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.

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 WALNUT CAKE

Steps:

• Preheat the oven to 350F and prepare your bundt pan by greasing it.
• Sift the flour, baking powder, cinnamon, ginger, cloves, and salt together in a medium bowl. Set aside.
• In a large bowl, using an electric mixer, beat the egg whites on medium speed until foamy. Add in the cream of tartar and ½ cup of sugar. Increase to high speed and beat until stiff peaks form.
• In a separate large bowl, mix the sweet potato, oil, milk, vanilla, and the remaining ½ cup of sugar together until smooth. Add in the dry ingredients and stir until combined.
• Gently fold in the egg white mixture and toasted walnuts until just incorporated.
• Pour the batter into the prepared mini loaf tins or cake pan and bake at 350F for 15 - 20 minutes for mini loaves or 30 - 35 minutes for cake until golden brown and a toothpick comes out clean when inserted into the center.
• Let cool for 10 minutes before removing

SWEET POTATO-COCONUT CAKE

Steps:

• Cream butter and sugar until light and fluffy Add vanilla and mix well.
• Sift together flour, baking powder, and salt Combine milk and buttermilk With mixer running, add flour and liquid to the butter mixture alternately in thirds, scraping down the sides of the bowl after each addition Add the 1/2 cup coconut and sweet potato and mix well.
• Using a clean bowl and clean beaters or whisk, whip egg whites until stiff but not dry Fold into cake batter using over-under motion. Pour batter evenly into two greased 9-inch cake pans.
• Bake in a preheated 350-degree oven for 25 minutes or until springy to the touch Turn cakes out onto cooling rack and allow to cool at room temperature.
• Frosting.
• Whisk sugar and water together, dissolving sugar completely Place on high heat and allow to come to rapid boil.
• While water is boiling, whip egg whites on high speed When egg whites are stiff but not dry, add vanilla and sal. Remove boiling sugar water from heat and pour into egg whites in a slow, thin steam Continue whipping until mixture reaches room temperature This will take 8-10 minutes Add corn syrup and continue whiping on high speed until icing reaches spreading consistency.
• When cake layers reach room temperature, frost and assemble cake. Sprinkle ouside of frosted cake with coconut, covering it completely.

SWEET POTATO POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff). , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 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., For glaze, in a small bowl, combine the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

MAPLE-WALNUT SWEET POTATOES

Steps:

• Peel and cut sweet potatoes lengthwise in half; cut crosswise into 1/2-in. slices. Place in a 5-qt. slow cooker. Add 1/2 cup walnuts, brown sugar, cherries, syrup, cider and salt; toss to combine., Cook, covered, on low 5-6 hours or until potatoes are tender. Sprinkle with remaining walnuts.

SWEET POTATO CASSEROLE WITH WALNUTS

Steps:

• Preheat oven to 350 degrees.
• With electric mixer (do not use a food processor)whip all ingredients, except walnuts and nutmeg, until light.
• Stir in walnuts and put in a buttered casserole dish. Spread evenly and grate fresh nutmeg over the top.
• Bake 45 minutes until golden.