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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is one of my favorite ways to eat sweet potatoes. It makes such an impressive cake with all the earthy flavors. I like mine with a huge bowl of ice cream. Ingredients:
1 cup unsalted butter |
2 cups granulated sugar |
1-1/2 cups mashed cooked sweet potatoes |
4 eggs |
3 cups all-purpose flour |
1/4 teaspoon baking soda |
1/2 teaspoon ground nutmeg |
1 teaspoon cinnamon |
1 teaspoon vanilla extract |
1/2 cup chopped pecans |
1/2 cup flaked coconut |
icing |
16 ounces confectioners' sugar |
grated rind of one orange |
grated rind of one lemon |
juice of one lemon |
juice of one orange |
Directions:
1. Cream butter and sugar then add sweet potatoes and beat until light and fluffy.
2. Add eggs one at a time beating well after each addition.
3. Combine dray ingredients and stir into creamed mixture.
4. Add vanilla, nuts and coconut.
5. Pour mixture into greased bundt pan and bake at 350 for 1 hour and 15 minutes.
6. Spread with icing while cake is still warm.
7. Make icing by combining all ingredients slowly adding enough orange juice to make spreading consistency.
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