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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 16 |
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This is an unusual cake; good for those times when you don't want something too rich or sweet. It can be made ahead and frozen up to 2 months. Just wait until the cake is cool and wrap it tightly in 2 layers of heavy-duty aluminum foil. When ready to use, just take the cake out of the freezer at least 4 hours before serving and let it thaw - unwrapped - at room temperature. (Cooking time does not include the 2 hours for cooling the cake.) Ingredients:
2 1/3 cups all-purpose flour |
1 1/2 cups sugar |
3/4 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
3/4 cup sweet potatoes, cooked and thoroughly mashed (preferred) or 3/4 cup canned sweet potatoes |
2/3 cup sour cream |
1/2 cup plain yogurt |
1/2 cup butter or 1/2 cup margarine, softened |
1 teaspoon vanilla |
3 egg yolks |
1/3 cup chopped pecans |
Directions:
1. Heat oven to 350 degrees. Grease and flour a 12-cup bundt cake pan or an angel food/tube cake pan (10 x 4 inches).
2. Stir together flour, sugar, baking soda, baking powder and salt in medium bowl; set aside.
3. Beat sweet potatoes, sour cream, yogurt, butter, vanilla and egg yolks in large bowl on medium speed until blended. Beat in flour mixture; beat 2 minutes. Stir in pecans. Spoon into pan.
4. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely. Sprinkle with powdered sugar if desired.
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