Wednesday, October 30, 2013

Sweet Potato Cake

I'm not much of a baker. With that being's hard for me to deny a good piece of cake. So I decided to combine two things I love (that seems like a re-occuring theme to this blog). Sweet Potatoes. Cake.
Without a mixer, this can be somewhat of a workout. But it's worth it!

A moist and sweet cake topped with a smooth cream cheese icing. Enjoy!

3 large Sweet Potatoes
1/2 cup Butter (unsalted)
1 cup Light Brown Sugar
1/2 cup White Sugar
1 ½  cups Flour
1 teaspoon Baking Soda
4 teaspoons Ground Cinnamon
1 teaspoon Salt
1 teaspoon Nutmeg
3 large Eggs - beaten
1 teaspoon Vanilla

Cream Cheese Icing

8 oz Cream Cheese
1/2 cup unsalted Butter
1 lb Confectioners Sugar
1 teaspoon Vanilla
little bit of Milk for loosening (about a teaspoon)


1. Preheat oven to 400.
2. On a non-stick baking sheet, bake the sweet potatoes for 45-50 minutes.
3. Take them out of the oven and let cool.
4. Once cool, scoop out the sweet potato from the skin and place in a bowl.
5. Refrigerate the sweet potatoes for 20 minutes.
6. Preheat oven to 350.
     7. Butter a large non stick baking pan.
     8.  In large bowl, cream the butter with an electric mixer or by hand.
     9. Add the sugar and beat for two minutes.
    10. In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, salt and mix.
    11. Add these dry ingredients to the large bowl of butter and sugar, alternating with the eggs, beating well after the addiction of each.
    12. Add the vanilla and mix.
    13. Add sweet potatoes and beat for 2 minutes.
    14. Pour the cake mix into the buttered baking pan.
    15. Bake for 25-30 minutes (to check and see if it’s done, poke the cake with a toothpick. If it comes out clean, it is done)
    16. Set the cake aside and let cool.
    17. For the frosting, in a large bowl, cream together the cream cheese and butter until light and fluffy.
    18. Add the sugar gradually, beating constantly.
    19.  Add vanilla and milk.

    20. Spread the icing over the cake. Enjoy!