 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
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 Ingredients:
1-1/3 cups sugar |
1 cup cold mashed sweet potatoes (without added milk or butter) |
1/3 cup shortening |
1/3 cup water |
1 egg |
1-2/3 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon baking soda |
1/4 teaspoon baking powder |
1/4 teaspoon ground ginger |
2/3 cup raisins |
1/3 cup chopped pecans |
confectioners' sugar |
Directions:
1. 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.
2. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 8-10 servings.
|
|