Recipe

Sweet Potato Pecan Cake Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 2 years, 5 months ago Different cake, reminiscent of carrot but not quite. Takes a bit to grate the sweet potatoes on a four sided grater, but with a food processor the time is cut down immensely. A once in a while special treat. Prep:60m Cook:40m Servings:16	Notyourmomm
	rich decadent delicious sweet potato cake with coconut and pecans

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Ingredients

1 1/2 cups of unsalted butter

2 cups of granulated sugar

4 eggs separated

2 1/2 cups of cake flour

1 Tablespoon of baking powder

1/2 teaspoon of salt

1 teaspoon of cinnamon

1/2 teaspoon of nutmeg

1/2 teaspoon of ginger

1 1/2 cups of grated raw sweet potatoes

1 cup of chopped pecans

1 teaspoon of vanilla

3 eight inch cake pans greased

Frosting;

1 can of evaporated milk

1/4 cup of butter

3 egg yoks

1 teaspoon of vanilla

1 cup of sugar

1 1/2 cups of unsweetened flaked coconut if at all possible

Directions

Preheat oven to 350 degrees.

Prepare cake pans, generously greased and floured lightly.

Grate sweet potatoes.

Cream butter and sugar until fluffly and light.

Add one egg yolk at a time, beat well after each addition.

Sift together the dry ingredients with the spices and salt and baking powder.

Add the dry ingredients to the creamed butter mixtures along with 4 Tablespoons of HOT water.

Stir in pecans, potatoes and vanilla.

Beat until stiff egg whites.

Fold into cake mixtures.

Bake in prepared pans at 350 degrees for 30 minutes.

Cool on baking racks.

NOTE: Cake freezes well when unfrosted

Frosting:

In saucepan combine evaporated milk, butter, 3 egg yolks, vanilla and sugar and cook over medium heat about twelve minutes., stirring constantly, until mixture thickens.

(Use extra egg whites for egg white omelets or as a facial mask)

Remove frosting from heat and add the coconut and beat until cool and of good spreading consistency.

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