Sweet Potato Streusel Cake Recipes

Steps:

• Preheat oven to 190 deg Celsius then grease and paper line a swiss-roll tin.
• Mix first 6 ingredients.
• Add milk then fold in flour and sultanas.
• Spread into tin so it is about 3/4 inch thick. Top with streusel.
• Bake for 25-30 minutes.
• Streusel: Mix all dry ingredients then blend, with fingers, enough butter to form crumbs and small lumps.

Steps:

• 1. Preheat oven to 350°F. Spray 12-cup fluted tube pan with baking spray; set aside. Combine brown sugar, flour,oatmeal,nutmeg and cinnamon in small bowl. Cut in 1/2 cup of the butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans; set aside. Beat the remaining 1/4 cup butter, dry cake mix and spices in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add sweet potato; beat 3 minutes, or until well blended. Sprinkle 1/3 of the brown sugar mixture onto bottom of prepared pan; cover with 1/3 of the batter, spreading to form even layer in pan. Repeat layers 2 more times. Bake 45 minutes, or until wooden pick inserted near center comes out clean. Cool in pan 15 minutes; remove from pan to wire rack. Cool completely. Dust with powdered sugar.

Steps:

• Heat oven to 350°F.
• Mix potatoes, orange juice and half the butter until blended; spoon into 2-qt. casserole sprayed with cooking spray.
• Mix remaining butter, cookie crumbs, nuts and sugar until blended; sprinkle over potato mixture.
• Bake 30 min. or until potato mixture is heated through and topping is golden brown.

Steps:

• For Filling:
• Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until tender, about 8 minutes. Drain; return to same pot. Stir potatoes over medium-high heat until excess liquid evaporates. Remove from heat. Add butter and sugar and mash potatoes until almost smooth. Mix in half and half, eggs, ginger and vanilla. Season with salt. Spread in prepared dish (filling will be about 1 inch thick).
• For toppings:
• Rub together sugar, flour and butter in medium bowl until moist crumbs form. Mix in pecans and coconut. (Filling and topping can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 350°F. Sprinkle topping over filling. Bake until filling is set and topping is brown, about 40 minutes. Let stand 10 minutes. Cut into squares and serve.

Steps:

• 1. Ingredients 2 1/3 cups sugar 3 1/3 cups flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 cups (cooked and cooled) mashed sweet potatoes 2 large eggs 2/3 cup vegetable oil 2/3 cup water Streusel Topping 1 cup chopped walnuts 1/2 cup flour 1/2 cup light brown sugar, packed 1/2 teaspoon cinnamon 2 tablespoons butter, melted Directions 1. Preheat the oven to 350°F. Spray the inside of the bread pans with nonstick spray and set aside. 2. In a medium bowl, combine the sugar, flour, baking soda, baking powder, salt, cinnamon, and cloves. Set aside. 3. In a large mixing bowl on medium speed, beat the potatoes, eggs, oil, and water until smooth. Add the dry ingredients (from step #2) to the potato mixture. Mix until combined. Pour the batter equally into the bread pans and set aside. 4. To make the streusel topping, combine all of the streusel ingredients in a small bowl until well blended. 5. Sprinkle the streusel topping evenly over each bread. 6. The 3 x 5 breads take about 40 - 45 minutes to cook. (Test them in the center with a tooth pick and remove them when the tooth pick comes out clean.) The 8 x 4 bread takes about 55 - 62 minutes to cook. (Be sure to test them with a tooth pick.)