sweet potato cake with sweet potato cream
From ahmed1 15 years ago
- 75 minutes to make
- Serves 18
I had saved this one for a long time…The taste is really delicious, even better than carrot cakes. If you don’t like the decorative pattern, just pipe rosettes on the top. Enjoy!!
Ingredients
- cake shopping list
- 4 8-ounce red-skinned sweet potatoes (yams) shopping list
- Nonstick vegetable oil spray shopping list
- 2 3/4 cups all purpose flour shopping list
- 2 teaspoons ground cinnamon shopping list
- 1 1/4 teaspoons ground ginger shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 2 cups sugar shopping list
- 1 cup vegetable oil shopping list
- 4 large eggs shopping list
- 1 teaspoon vanilla extract shopping list
- glaze shopping list
- 1/2 cup unsalted butter shopping list
- 4 tablespoons pure maple syrup or honey. shopping list
- 4 tablespoons whipping cream shopping list
- 9 tablespoons powdered sugar, sifted shopping list
- sweet potato cream: shopping list
- 1 ½ cups sweet potato, mashed shopping list
- 2 tbsp powder sugar shopping list
- 4 tbsp heavy cream shopping list
- ¾ cup heavy cream shopping list
- 2 tbsp powder sugar shopping list
How to make it
- For cake:
- Pierce sweet potatoes with fork and boil for 20 minutes until tender. Cool, peel and mash sweet potatoes.
- Position rack in center of oven; preheat to 325°F. Spray a 26 square cake pan with nonstick spray, cover with parchment, then generously butter pan.
- Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed sweet potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 15 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool completely and pierce with a fork.
- For glaze:
- Melt butter with maple syrup and cream in heavy small saucepan. Remove from heat. Add powdered sugar and whisk until smooth. Cool glaze until slightly thickened and drizzle over pound cake.
- Sweet potato cream:
- Mix the sweet potato, sugar and cream in a food processor and process until smooth. In a large bowl, whip the cream and sugar until soft peaks form. Fold in the sweet potato mixture until combined. Fill a piping bag fitted with a thin rounded nozzle with the mixture and make decorative pattern on top of the cake.
sift dry ing.
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sweet pot. and sugar
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combined
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add eggs
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dry ing.
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beat
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pour in pan
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smooth top
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baked
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pierce with a fork
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make glaze
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pour over cake
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make potato cream
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pipe
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The Rating
Reviewed by 21 people-
Oh great to see this recipe here! I have never baked a sweet potato cake, but want to. I am going to give yours a try! The pattern looks great.
chriesi
in Zuerich loved it
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I have everything to make this today Thank you so much this looks wonderful
hunnybe
in Nashville loved it
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Ahmed...sweet potato anything is fine with me.
This looks wonderful and the decorative pattern looks like a lot more fun than rosettes!
Thanks again for another winner!
pat2me
in Nashua loved it
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