Holiday Left Over Sweet Potato Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
• Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.
• Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
• Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.
• Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.

Steps:

• Preheat oven to 350 degrees. Coat 9x5-inch loaf pan with cooking spray.
• In bowl, combine flour, pumpkin pie spice, baking soda, baking powder and salt; reserve.
• In small separate bowl, combine apple and raisins; toss with 2 T. of the flour mixture; set aside.
• On medium speed, beat butter and brown sugar until combined. On medium-low speed, beat in eggs and potatoes until blended. (Mixture may look curdled.).
• On low speed, alternately beat in reserved flour mixture with apple cider until blended.
• Stir in reserved apple mixture. Transfer to loaf pan and bake for 1 hour and 20 minutes or until toothpick inserted into center comes out clean. Cool on rack in pan for at least 10 minutes, then carefully transfer from pan to rack and cool completely.

Steps:

• Peel and Boil the sweet potatoes until soft (you can also bake them and scrape out the pulp).
• Add sweet potatoes to bowl and mash.
• Add the rest of the ingredients and mix well.
• Oil two 9x13 pans.
• split mixture between two 9x13 pans evenly.
• Sprinkle with chopped Pecans.
• You can make a thicker cake if you prefer in two loaf pans but cooking time will be longer.
• Bake at 350 for 15-20 min until the edges are brown.
• The cake will rise as it cooks.

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.
• In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add sweet potato, oil, 1 teaspoon vanilla, the eggs and pineapple with juice. Beat with electric mixer on medium speed 2 minutes. Stir in cranberries. Pour into pans.
• Bake 25 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
• In medium bowl, beat all Cream Cheese Frosting ingredients with electric mixer on medium speed until smooth. Fill layers and frost side and top of cake. Garnish edge with additional dried cranberries if desired. Store covered in refrigerator.