SWEET POTATO LAYER CAKE WITH SPICED PECAN BUTTERCREAM
Provided by Food Network
Categories dessert
Time 4h40m
Yield 10 to 12 servings
Number Of Ingredients 27
Steps:
- Make Spiced Pecans: Preheat the oven to 350 degrees F.
- Place the pecans in a single layer on a baking sheet and toast them for 10 minutes, until fragrant. Meanwhile, combine the brown sugar, cinnamon, and nutmeg in a medium bowl, using your fingers to mix everything thoroughly. Stir in the melted butter to make a paste. Add the toasted pecans to the mixture and stir to coat, then spread them evenly on the baking sheet and return to the oven for 8 minutes. Remove from the oven, drizzle over the rum, and bake for 8 more minutes, stirring once. Remove from the oven, cool completely and leave the oven on. When cool, chop the pecans into medium-fine pieces, some larger than others, and set aside.
- Meanwhile, pierce the sweet potatoes with a fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel, and mash the sweet potatoes with a potato masher or fork.
- Lower oven temperature to 325 degrees F. Spray 2 (8-inch) round cake pans with nonstick baking spray and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar together on medium speed until light and fluffy, 4 minutes. Add the canola oil; beat on medium until combined. Add the mashed sweet potatoes and mix until combined. Sift together cake flour, baking powder, salt, cinnamon, nutmeg, and ginger and then mix the dry ingredients into the sweet potato mixture. Mix in vanilla and rum. Fold in 1 1/4 cups of the chopped Spiced Pecans by hand. Evenly distribute cake batter into the prepared pans, and transfer to the oven. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely.
- Make the buttercream while the cake is baking: Beat the egg yolks in the clean bowl of an electric mixer fitted with the paddle attachment on medium-high until very thick, about 5 minutes. Combine the sugar with the syrup in a small saucepan, and set over medium-high heat, stirring constantly until the mixture comes to a full boil. Immediately scrape the mixture into a heatproof 1-cup glass measure. With the mixer on high speed, pour a few tablespoons of the sugar mixture into the yolks and beat for a few seconds. Repeat until all of the syrup has been added. Beat until the bowl has cooled to room temperature. On medium speed, add the butter, 2 tablespoons at a time, beating well after each addition. The frosting will begin to come together after all of the butter has been incorporated (it will look curdled first, but be patient and it will come together beautifully!). Scrape the bowl and beat in the vanilla and salt. Mix in 3/4 cup chopped Spiced Pecans.
- Cut each cooled cake layer in half horizontally, creating 4 layers. Set 1 layer, cut side up, on a cake round or cake plate and spread a thin layer of frosting on the surface. Stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining Spiced Pecans decoratively on top of cake. Chill for 1 hour or serve immediately if you can't wait!
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
SWEET POTATO LAYER CAKE
Originally from VegNews magazine, this is a delicious cake for fall. The sweet potato taste isn't very strong, but gives the cake a subtle flavor and a beautiful color as well as adding a great texture without having to use a ton of oil.
Provided by Nicole_85
Categories Dessert
Time 1h
Yield 1 2-layer cake, 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat then oven to 350 degrees. Lightly grease two 8-inch cake pans. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt. Add sweet-potato puree, water, oil, vinegar, and vanilla and whisk well to form a smooth batter.
- Evenly divide the batter between prepared cake pans. Bake for 30 to 35 minutes or until a toothpick comes out clean. Allow cakes to cool for 15 minutes in the pans, then remove and allow them to cool completely before frosting.
- For the frosting, beat margarine with an electric mixer for 30 seconds in a large bowl. With the beaters going, slowly add powdered sugar, milk, and vanilla and beat for 2 to 3 minutes until light and fluffy. Scrape down teh sides of the bowl and beat an additional 30 seconds. For the filling, transfer one-third of the frosting to a small bowl, add 1/4 cup each of the coconut and pecans and stir well to combine.
- To assemble the cake, place one layer on a serving platter. Spread the filling evenly on top of the first layer. Place the remaining layer on the first. Frost the sides and top of the cake with frosting and then sprinkle the remaining coconut and pecans over the top.
Nutrition Facts : Calories 785.1, Fat 22.1, SaturatedFat 9.3, Sodium 682.1, Carbohydrate 144.1, Fiber 9.9, Sugar 96.6, Protein 9.2
SWEET POTATO CAKE
Provided by Food Network
Categories dessert
Time 3h
Yield 12 to 16 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside.
- In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.
- Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
- For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth.
- Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, if desired.
SWEET POTATO LAYER CAKE
"A true Southern classic, this cake is a hit at church functions and bake sales," writes Christy Shepard from Marion, North Carolina.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10-12 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla. , In a small bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine the flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture and mix well. Stir in pecans. Pour into three greased and lightly floured 9-in. round baking pans. , Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks. , For frosting, in a small heavy saucepan over medium heat, whisk the sugar, milk and eggs yolks until smooth. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon, about 10-12 minutes. Remove from the heat; stir in the coconut, pecans and vanilla. Transfer to a small bowl; cool for 10 minutes. , Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers.
Nutrition Facts : Calories 941 calories, Fat 61g fat (18g saturated fat), Cholesterol 166mg cholesterol, Sodium 318mg sodium, Carbohydrate 95g carbohydrate (65g sugars, Fiber 4g fiber), Protein 9g protein.
SOUTHERN SWEET POTATO CAKE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Combine shortening, vegetable oil, and flour in a bowl; mix very well. Brush two 9x9-inch cake pans with the mixture. Reserve remaining mixture for future baking.
- Beat sugar, eggs, oil, and vanilla extract together in a large bowl.
- Mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a separate bowl. Add to the sugar mixture gradually, mixing constantly to prevent lumps. Stir in sweet potatoes. Fold in chopped pecans. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely, about 1 hour.
- Make the frosting while cakes are cooling. Combine confectioners' sugar, cream cheese, butter, vanilla extract, orange zest, and allspice in a medium bowl. Beat until smooth and creamy.
- Place 1 cooled cake layer on a serving plate. Cover with frosting. Add second cake layer. Frost the top and sides. Sprinkle pecans on top.
Nutrition Facts : Calories 728.2 calories, Carbohydrate 83.8 g, Cholesterol 81.8 mg, Fat 42.4 g, Fiber 2.8 g, Protein 6.9 g, SaturatedFat 11.5 g, Sodium 419.6 mg, Sugar 59.2 g
SWEET POTATO CAKES WITH POACHED EGGS
Try these gluten-free sweet potato cakes with poached eggs for a weekend brunch, or as a quick dinner. They're spiced with harissa to wake up your tastebuds
Provided by Kyle Boyce from London Grind
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 10
Steps:
- To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
- Poach the eggs in a saucepan of simmering water for 2-3 mins - the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
- Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.
Nutrition Facts : Calories 507 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
SWEET POTATO CAKE WITH ORANGE-CREAM CHEESE FROSTING
Make and share this Sweet Potato Cake With Orange-Cream Cheese Frosting recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°.
- Grease 3 (9-inch) round cake pans with shortening; line pans with wax paper, and grease paper.
- Dust with flour and shake out excess.
- Drain and press pineapple between paper towels to remove excess moisture; set pineapple aside.
- Beat butter and sugars at medium speed with an electric mixer until fluffy; add eggs, 1 at a time, beating just until yellow disappears.
- Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Beat at low speed until blended after each addition, stopping to scrape bowl as needed.
- Stir in reserved pineapple, sweet potatoes, and next 3 ingredients until blended.
- Pour batter into prepared pans.
- Bake for 25-30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
- Make frosting-.
- Peel orange sections, removing any bitter white pith.
- Process cream cheese and butter in a food processor just until smooth.
- Add 3 orange sections; process 20 seconds or until mixture is smooth (reserve remaining orange section for another use).
- Transfer cream cheese mixture to a mixing bowl; gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
- Spread frosting between layers and on top and sides of cake; garnish with candied pecans and orange zest, if desired.
Nutrition Facts : Calories 965.7, Fat 44.7, SaturatedFat 24.7, Cholesterol 149.7, Sodium 790.5, Carbohydrate 136.7, Fiber 3.4, Sugar 102.8, Protein 9.1
SWEET POTATO CAKE
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
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- 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. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 337 calories, Fat 10g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 384mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET POTATO POUND CAKE
A light-tasting, fine-textured cake. Excellent for the holiday season.
Provided by ANNE MCCULLOUGH
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
- In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
- Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
- To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 64.8 g, Cholesterol 88 mg, Fat 14.9 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 8.9 g, Sodium 280.5 mg, Sugar 39.6 g
SWEET POTATO CAKE
Here, I've created my version of sweet potato pie, but it's not as heavy and not as sweet. The cranberry foam gives a nice added pop of acidity.
Yield serves 14 to 15
Number Of Ingredients 21
Steps:
- Put the simple syrup and water in a saucepan and bring to a boil. Add the cranberries and bring back to a boil. Turn off the heat and leave the cranberries to plump for 30 minutes. Drain well.
- Heat the oven to 425°F or 400°F on convection.
- Prick the sweet potatoes in several places with the tip of a paring knife. Place on a piece of heavy-duty aluminum foil and bake until the potatoes are very tender and the juices that have seeped out have caramelized, about 1 hour. When the potatoes are cool enough to handle, peel and put through a food mill to make a puree. Put the puree in a saucepan and cook, stirring often, until the puree is very dry. Measure out 1 1/2 cups.
- Reduce the oven temperature to 375°F (350°F if you're using convection). Spray fourteen to fifteen 2 x 2-inch ring molds with cooking spray and coat the insides with sugar. Set them on a baking sheet lined with a Silpat or parchment.
- Whisk the flour, baking powder, baking soda, and a pinch of salt together.
- Put the heavy cream, egg yolks, and melted butter in a mixing bowl. Whisk until very smooth but not frothy. Whisk in the warm sweet potato puree. Whisk in the dry ingredients, beating just until smooth.
- Put the egg whites in the bowl of a standing mixer fitted with the whisk. Turn it on to low, and beat the whites gently for 2 minutes, to start establishing a structure. The whites will look frothy but still a bit wet. Turn the speed up to medium and add 3 tablespoons of the granulated sugar. Continue to beat at medium speed until the whites have body and are just shy of having soft peaks. Add 3 more tablespoons of the sugar and continue beating until the whites have formed firm peaks. Add the remaining 2 tablespoons sugar and beat until the whites are glossy and smooth and almost stiff.
- Fold one-quarter of the whites into the batter to lighten it. Fold in the remaining whites, gently but thoroughly.
- Fill a pastry bag with the batter and pipe into the molds, filling them one-quarter of the way up. Make a layer of the cranberry filling, then pipe in more batter to fill the rings two-thirds full. Sprinkle the tops with turbinado sugar. Bake until a knife comes out clean, about 20 minutes, rotating the pan halfway through baking.
- Let cool on a rack for a minute or so, then remove the rings. Let cool completely.
- Set up an ice bath in a large bowl.
- Put the cranberries and simple syrup in a saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer until the cranberries pop and have broken down a bit.
- Scrape into a blender and make a smooth puree. Strain through a fine strainer into a medium bowl (discard the solids) and set into the ice bath, stirring often to chill completely.
- Sprinkle the Versa-Whip and xanthan gum over the surface of the cranberry puree and whisk in slowly and thoroughly. Whisk until very light and airy, the consistency of shaving cream. Refrigerate, covered with plastic wrap, until you're ready to serve or for up to 5 hours.
- Pit and chop the dates. Put them in a small saucepan with the water and bring to a boil over medium-high heat. Turn off the heat and let the dates sit for 10 minutes.
- Put the dates and liquid in a blender and make a smooth puree. Strain through a fine strainer (discard the solids).
- Smear a layer of the date puree across half a dessert plate. Set a sweet potato cake on the puree.
- Whip the cranberry foam with a whisk to restore its consistency (it falls sometimes) and put a scoop of it next to the cake. Garnish with a tuile. Repeat for each serving.
- Here's an alternative to the cranberry foam. Make the cranberry puree and mix it with an equal amount of heavy cream. Pour it into a soda siphon and charge it with a cream whipper charger (N2O). Give it a good shake and try a squirt; if it's not carbonated enough for your liking, use a second charger. Make a variationof the Crispy Almond Phyllo (page 211) to stand in for the tuile; replace the almond flour with whole flax seeds.
SWEET-POTATO LAYER CAKE WITH ORANGE-CREAM CHEESE FROSTING
Categories Cake Dessert Bake Thanksgiving Cream Cheese Orange Walnut Sweet Potato/Yam Fall Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 23
Steps:
- For cake:
- Preheat oven to 400°F. Pierce potatoes with fork; place on small baking sheet. Roast potatoes until soft, about 1 hour. Cool, peel, and mash potatoes. Measure 2 cups mashed potatoes; cool to lukewarm (reserve any remaining potatoes for another use). Reduce oven temperature to 350°F.
- Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line pans with parchment. Sift flour and next 6 ingredients into medium bowl. Combine oil, 1 cup sugar, and brown sugar in large bowl; whisk until smooth. Whisk in eggs 1 at a time, then mashed sweet potatoes. Whisk in flour mixture in 3 additions. Stir in 2/3 cup walnuts and 2/3 cup cranberries. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pans on racks.
- For frosting:
- Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in powdered sugar, scraping down bowl often. Beat in orange juice concentrate and vanilla.
- Cut around pan sides; turn out cakes. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Combine orange peel, 3 tablespoons sugar, remaining 1/4 cup walnuts, and 1/4 cup cranberries in small bowl. Stir to coat with sugar. Transfer to sieve; sift off excess sugar. Sprinkle fruit and nut mixture decoratively atop cake. Chill until frosting sets, at least 2 hours. (Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.)
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- In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set Aside
- In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Mix in the oil. Add the eggs one at a time, mixing until the yellow of the yolk disappears.
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- Before beating the eggs, make sure the bowl, the whisk attachment, spatula, etc,. are all very clean and wiped down with lemon juice or white vinegar.
- Spread and one-inch layer of frosting on the first cake and then top with the second cake. Press down to make sure it's even. Frost cake to cover as desired. To decorate, add frosting to piping bag with a large tip.
SOUTHERN SWEET POTATO CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
- Make the Sweet Potato Cake: Preheat oven to 350˚F. Beat butter with an electric mixer on medium speed until creamy, about 2 minutes; gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Add sweet potatoes; beat well.
- Stir together flour, baking powder, salt, cinnamon, nutmeg, baking soda, and ground cloves a medium bowl. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat well after each addition. Stir in chopped pecans. Spoon batter into a greased (with cooking spray) 9-inch square pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 35 minutes. Cool completely, about 1 hour.
- Make the Brown Sugar Icing: Melt butter in a medium saucepan over medium; add brown sugar. Let come to a boil, stirring constantly. Stir in heavy cream and vanilla; return to a boil. Remove from heat; transfer to a large heatproof bowl, and cool 45 minutes.
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- Preheat the oven to 350 degrees F and grease 2 6-inch cake pans and line with a round of parchment paper cut to fit the inside of each pan. (Use the pan to trace the pan onto the paper, then cut out just inside the line.) Coat the top of the paper with nonstick spray too.
- Add the cream cheese to a medium bowl with maple syrup and vanilla extract. Mix together with a whisk until fluffy. (If this is hard to do due to the temperature of your cream cheese, you can use an electric hand held mixer.)
- Place one cake on a cake stand or plate. Frost with 1/2 of the frosting. Place the second cake on top and add the remaining frosting. Spread evenly and add sprinkles if desired. later.
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- Preheat oven to 350-degrees F. Butter and flour two 9-inch round cake pans. Line bottoms with baking parchment and butter the top of those too.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and ginger. Set aside.
- In the bowl of a mixer, beat together butter and sugar on medium-high for 4-5 minutes until creamy, stopping to scrape down bowl at least twice. Gradually add beaten eggs. Beat on medium-high for 1-2 minutes until fluffy, scraping down bowl as needed. Add vanilla and sweet potatoes and beat until smooth, scraping down bowl as needed (scraping down the bowl is important stuff, y’all).
SWEET POTATO CAKE - SERENA LISSY
From serenalissy.com
- Preheat the oven to 350°F. Butter and lightly flour three 8" round pans. Line with parchment paper.
- Melt the butter in a saucepan over medium heat. Cook, swirling occasionally until the butter turns bubbly and brown. Remove from heat and let cool.
SWEET POTATO CAKE - THE ITSY-BITSY KITCHEN
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- Preheat the oven to 350 degrees. Spray 2 8-inch round cake pans with cooking spray. Line the bottom of the pans with parchment paper and spray the parchment with cooking spray. Lightly dust the pans with flour and set pans aside.
- Beat the butter and cream cheese in a medium mixing bowl until smooth. Add the maple flavor, salt, 4 cups powdered sugar, and 1 tablespoon of milk. Beat on low to combine, then turn mixer to medium and beat until frosting is very smooth. Add additional milk or powdered sugar if necessary to achieve a spreadable consistency.
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- Preheat oven to 350 degrees Fahrenheit. Grease a 12 cup bundt pan with shortening, then dust with flour. Or you can use Baker's Joy spray.
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- Peel and chop the sweet potato. Lightly rub some olive oil over the pieces and lay over an oven tray lined with baking paper. Bake for about 20 minutes at 200°C, or until the sweet potato feels cooked through. When done, let cool to room temperature and blend with a hand blender until smooth. In this recipe we are only using 150 g of sweet potato mash, which equals 1/2 cup. Unless using a fairly small sweet potato, I recommend going ahead and roasting a whole potato, then taking the amount needed for the recipe. Leftovers can be stored in the freezer for future use or enjoyed as side dish to whatever meal you're having after making this cake.
- Add 175 g of salted butter to a saucepan and set on medium-high heat. Let the butter melt and reach boiling temperature. Keep cooking it until the white particles in the fat (the milk proteins) turn light brown from white. If using a thermometer, this happens at 125°C. Stir the cooking butter from time to time to prevent the proteins from sticking to the bottom and burning. When the brown butter is ready, immediately transfer it to another container to stop the cooking and prevent it from burning.
- Combine the eggs and sugar and beat at medium speed for 2-3 minutes. Muscovado sugar can get clumpy, so make sure to get a smooth texture when beating. Lower the speed and add 150 g of sweet potato mash, then 50 g of liquid brown butter. Both need to be at room temperature.
SWEET POTATO CAKE WITH BOURBON SALTED CARAMEL FROSTING
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