Sweet Potato Cake With Sweet Potato Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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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 |
4 8-ounce red-skinned sweet potatoes (yams) |
nonstick vegetable oil spray |
2 3/4 cups all purpose flour |
2 teaspoons ground cinnamon |
1 1/4 teaspoons ground ginger |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 cups sugar |
1 cup vegetable oil |
4 large eggs |
1 teaspoon vanilla extract |
glaze |
1/2 cup unsalted butter |
4 tablespoons pure maple syrup or honey. |
4 tablespoons whipping cream |
9 tablespoons powdered sugar, sifted |
sweet potato cream |
1 1/2 cups sweet potato, mashed |
2 tbsp powder sugar |
4 tbsp heavy cream |
3/4 cup heavy cream |
2 tbsp powder sugar |
Directions:
1. For cake:
2. Pierce sweet potatoes with fork and boil for 20 minutes until tender. Cool, peel and mash sweet potatoes.
3. 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.
4. 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.
5. For glaze:
6. 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.
7. Sweet potato cream:
8. 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.
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