SWEET POTATO HUMMINGBIRD CAKE
This magnificent version of the popular banana-pineapple-pecan cake developed by Southern Living magazine in 1978 is adapted from the chef Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner." It is a Thanksgiving-worthy dessert for the pie averse: a supremely moist, dense cake crowded with sweet potato, roasted bananas, pineapple, currants and green peanuts (if you live north of the Mason-Dixon line, the plain, roasted variety work just fine). A lightly sweet, butter-cream cheese frosting finishes it off. Set aside a solid afternoon for this project cake, as you have to roast the bananas and grate the sweet potato, and the assembly takes some patience and agility - but it is well worth the toil. This recipe is for a towering three-layer version (get out your biggest mixing bowls), but you could just make a more modest, but still generously sized, two-layer cake instead. To do so, cut all of the ingredients in half (use just 2 eggs); divide the batter between two 8-inch round cake pans; and bake at the same time and temperature.
Provided by Margaux Laskey
Categories cakes, dessert
Time 2h
Yield One 9-inch, 3-layer cake
Number Of Ingredients 20
Steps:
- Heat oven to 425 degrees (or 400 degrees convection). Arrange bananas (in their peels) on a parchment-lined baking sheet and bake in the oven until they are soft and black, about 25 minutes. Let bananas cool to room temperature. Remove and discard peels, and transfer banana flesh and any juices that collected on the pan to a food processor. Process until smooth. Measure 2 cups of the purée and set aside (reserve any extra purée for another use).
- Reduce oven temperature to 350 degrees (325 degrees convection). Spray three 9-inch cake pans with nonstick cooking spray and line with parchment. In an extra-large bowl, mix together flour, baking soda, salt, sugar and cinnamon.
- In a separate large bowl, whisk together eggs, oil and banana purée until well combined. Fold in pineapple, vanilla, currants and peanuts.
- Grate sweet potatoes on the large holes of a box grater or with the grater attachment of a food processor. Fold grated potatoes into the wet mixture.
- Pour the wet ingredients into the bowl with the flour mixture and stir with a rubber spatula until just incorporated. Divide batter equally among the three pans and bake until firm and golden brown, about 40 minutes. Let cakes cool for 10 minutes in the pans on wire racks, then turn out onto the racks, peel off parchment, and let cool completely.
- Meanwhile, make the icing: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth. Add butter and mix on low speed, stopping occasionally to scrape down the sides of the bowl. With the mixer running on low speed, add sugar by the 1/2 cup until it's fully incorporated. Add salt and vanilla and mix to combine.
- To assemble the cake, use a serrated knife to trim the top of each layer to make sure it's flat.
- Place a cake layer on a platter or cake stand. Using an offset spatula, spread 1 1/2 cups icing over the first layer. Top with a second layer and repeat with 1 1/2 cups icing. Top with the third layer and use remaining icing to frost the top and sides of the cake. Press roasted peanuts on the sides of the cake for garnish. The cake, once assembled, can be stored, covered, in the refrigerator for 2 to 3 days, but it's best the day it's made. Serve at room temperature.
SWEET POTATO, ORANGE & PINEAPPLE CRUNCH
I combined my two absolute favorite sweet potato casseroles in the world to create my own version for the holiday table. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Place sweet potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain., Place sweet potatoes in a large bowl; mash potatoes. Stir in sugar, pineapple, eggs, sour cream, orange zest, juice, butter and vanilla; transfer to a greased 13x9-in. baking dish. For topping, in a large bowl, mix coconut, pecans, brown sugar and flour. Add butter; mix until crumbly. Sprinkle over top., Bake, uncovered, until heated through and topping is golden brown, 40-45 minutes.
Nutrition Facts : Calories 432 calories, Fat 20g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 110mg sodium, Carbohydrate 62g carbohydrate (45g sugars, Fiber 4g fiber), Protein 4g protein.
PINEAPPLE SWEET POTATO BAKE
Thanksgiving just wouldn't be the sane without this fruity casserole. I think you'll agree it's an attractive addition to any autumn meal.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place sweet potatoes in a Dutch oven or large kettle and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender. Drain; cool slightly. Peel and cut each potato lengthwise into quarters; cut each quarter into two or three wedges. Place in a greased 13-in. x 9-in. baking dish., Drain pineapple, reserving juice. Sprinkle pineapple over potatoes. In a saucepan. combine sugar and cornstarch. Stir in the reserved pineapple juice until blended. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over potatoes and pineapple. Top with cherries; sprinkle with cinnamon. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts :
MY DELICIOUS GINGERED SWEET POTATO PINEAPPLE CAKE
This cake came about with having 3 sweet potatoes in my pantry, that would soon be going bad...I had some candied ginger in my fridge and plenty of pineapple, so I thought, what a great combination...so here is my ending results...scrumptiously moist & delicious! Sweet potatoes aren't just for Thanksgiving! Enjoy my recipe!
Provided by Cassie *
Categories Cakes
Time 1h20m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 325 degree F. Spray a 9 - 12 cup Bundt cake pan with non stick cooking spray - I use bakers secret.
- 2. Pierce potatoes and microwave for roughly 8 minutes, cool, peel and cut into chunks.
- 3. In a medium bowl, whisk together, flour, soda, baking powder, cinnamon, ginger, candied ginger and salt. Set aside.
- 4. In a medium sized bowl; mix potatoes with well drained pineapple, until potatoes are smooth.
- 5. Add oil and sugar, mix until well blended. Add eggs 2 at a time, blending well after each addition.
- 6. Now, add flour mixture and beat until well blended. Stir in vanilla.
- 7. Pour batter into prepared Bundt pan. Bake for 60 - 65 minutes or until pick inserted comes out clean.
- 8. Cool cake on rack for 15 minutes, carefully turn cake onto serving platter and finish cooling completely. Make glaze when cake is just luke warm.
- 9. Glaze: Sift powdered sugar in mixing bowl with chopped pecans. In a medium saucepan; add cream, sugar and butter. Over low heat; melt butter and sugar together, until sugar is melted. Bring to a boil, stirring continuously for 2 minutes. Pour into the confectioners' sugar and pecan mixture. Whisk until smooth...if you want a thicker glaze add more sugar. I let it set up for a few minutes, then pour over cake. Delicious!
- 10. Enjoy!
ROASTED SWEET POTATOES AND PINEAPPLE
This side pairs well with, short ribs, or roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potatoes, pineapple, oil, and cayenne pepper. Season with salt. Roast until sweet potatoes and pineapple are tender and golden, 30 to 35 minutes, stirring every 10 minutes.
Nutrition Facts : Calories 173 g, Fat 7 g, Fiber 4 g, Protein 2 g, SaturatedFat 1 g
PINEAPPLE-RAISIN SWEET POTATO CAKE
Make and share this Pineapple-Raisin Sweet Potato Cake recipe from Food.com.
Provided by Joy1996
Categories Dessert
Time 1h10m
Yield 1 Bundt Cake
Number Of Ingredients 14
Steps:
- Drain the juice from the pineapple into a 1 qt.
- saucepan; set pineapple aside.
- Add raisins to the juice and heat to boiling; remove pan from heat and let stand until raisins are plump and cooled- about 15 minutes.
- Heat oven to 325 degrees.
- Grease and flour a 10" Bundt pan or another tube pan.
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Stir in sweet potatoes until well mixed.
- In a small bowl, combine oil, eggs, vanilla, raisins, and drained pineapple.
- Stir into flour mixture until dry ingredients are just moistened.
- Pour batter into prepared pan.
- Bake 50 minutes, or until wooden pick inserted near center comes out clean.
- Cool cake in pan for 15 minutes; turn out onto serving plate.
- Dust with powdered sugar.
Nutrition Facts : Calories 3018.9, Fat 132.2, SaturatedFat 21.3, Cholesterol 846, Sodium 3014.9, Carbohydrate 416.3, Fiber 15.7, Sugar 201.7, Protein 48.6
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 CAKES WITH MANGO-PINEAPPLE CHUTNEY
Provided by Jill Dupleix
Categories Appetizer Breakfast Low Fat Vegetarian Yogurt High Fiber Dinner Mango Pineapple Sweet Potato/Yam Winter Pan-Fry Healthy Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For chutney:
- Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside.
- For potato cakes:
- Heat oven to 300°F. Peel both potatoes and coarsely grate into medium bowl. Place grated potatoes and onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly.
- Line baking sheet with paper towel. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture for total of 8 pancakes.
- Place pancakes on plates. Spoon yogurt, then chutney atop pancakes. Sprinkle with freshly ground black pepper; garnish with cilantro sprigs.
- A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover; chill overnight to drain.
PINEAPPLE SWEET POTATOES
Baked sweet potatoes with a candied pineapple sauce!
Provided by Jo Allgauer
Categories Side Dish Vegetables Sweet Potatoes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
- Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
- In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
- Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 57.9 g, Fat 0.2 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 62.4 mg, Sugar 40.9 g
SWEET POTATO & PINEAPPLE KORMA
An easy to prepare vegetarian curry with a sweet twist
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 4
Steps:
- Heat korma paste and toss with sweet potatoes, peeled and cut into large chunks.
- Pour in coconut milk and water then cook for about 15 mins or until the sweet potato is tender. Tip in pineapple chunks simmer for 2 mins, then season. Scatter with coriander and serve with naan bread.
SWEET POTATO POUND CAKE
Since we are originally from Texas, we naturally love sweet potatoes, but this sweet potato cake deserves to be a tradition in any home, whether you're from the South, East, North or West. My Montana husband rancher loves it and I get great revues from ladies I've treated with it at various social events. - Diane Mannix, Helmville, Montana
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff). , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 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., For glaze, in a small bowl, combine the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.
Nutrition Facts :
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