SWEET POTATO CAKE

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Categories     Cake     Potato     Dessert     Bake

Yield 8-10 servings

Number Of Ingredients 17

CAKE
2 pounds (about 3) sweet potatoes
1 1/4 cups vegetable oil
Unsalted butter, for pans
2 cups cake flour, (not self-rising), plus more for pans
4 large eggs
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons brandy
1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
FROSTING
1 pound white chocolate
2 cups heavy cream

Steps:

  • Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree. Lower oven temperature to 325 degrees. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours. Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated. Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then 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 1/2 cup macadamia nuts on top of cake, and serve.

Mianasad Lupra
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I love the way this cake turned out. It's so moist and flavorful.


Ahmedmohamed Ibrahim
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This cake is amazing!


Stephen Pratt
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I've tried this cake several times and I can't seem to get it right. I think I'll give up on this one.


CM C
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I found this cake to be a bit dry. I think I'll add some extra butter next time.


curtis Henry
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This cake was a bit too sweet for my taste.


Karabo ZA
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I love this cake! It's so moist and flavorful. I've even made it for my friends and they all loved it.


ishtiaq hussain
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I've made this cake several times and it always turns out great. It's a great recipe to have on hand.


khaista rahman
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This cake is so easy to make and it's always a hit.


Mia Rose
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I've made this cake several times and it's always a hit with my family and friends.


pathari morang
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I love the way this cake turned out. It's so moist and flavorful.


Charnell De Waal
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This cake is amazing!


Riad Islam
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I've tried this cake several times and I can't seem to get it right. I think I'll give up on this one.


Basu Poudel
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I found this cake to be a bit dry. I think I'll add some extra butter next time.


aliu Innocent
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This cake was a bit too sweet for my taste.


Cross Islands
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I love this cake! It's so moist and flavorful. I've even made it for my friends and they all loved it.


Ahmaster
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I've made this cake several times and it always turns out great. It's a great recipe to have on hand.


Cheryl
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This cake is so easy to make and it's always a hit with my friends.


Gary Tutunoa
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I made this cake for my family and they loved it! It's a great way to use up leftover sweet potatoes.


Sir Anand Kumar
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I'm not a huge fan of sweet potatoes, but this cake was amazing! The frosting was the perfect touch.


elozor goldschmidt
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This cake was so moist and delicious! I used a 9x13 inch pan and it turned out perfect.


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