Best 2 White Chocolate Sweet Potato Cake Recipes
Indulge in a culinary creation that harmoniously blends the rich, creamy sweetness of white chocolate with the wholesome goodness of sweet potatoes. This White Chocolate Sweet Potato Cake is an exquisite treat that will tantalize your taste buds with its moist, velvety texture and symphony of flavors. As you embark on this delightful baking journey, you'll discover a treasure trove of delectable sweet potato recipes that showcase the versatility of this humble ingredient. From the classic Sweet Potato and Sausage Skillet, bursting with savory flavors, to the comforting Sweet Potato and Black Bean Chili, promising a hearty and nutritious meal, each recipe holds its own unique charm. And for those with a sweet tooth, the Sweet Potato Brownies offer an irresistible indulgence, while the Sweet Potato Pie with Candied Pecans guarantees a taste of Southern charm. Let your culinary curiosity guide you as you explore these sweet potato delights, and prepare to be amazed by the boundless possibilities of this extraordinary root vegetable.
Let's cook with our recipes!
WHITE CHOCOLATE SWEET POTATO CAKE
This lightly spiced sweet potato cake is layered with white chocolate mousse and sprinkled with toasted macadamia nuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
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 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 4 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.
PALEO SWEET POTATO CAKE WITH PALEO WHITE CHOCOLATE FROSTING RECIPE - (4.2/5)
Provided by ROBandSEAN
Number Of Ingredients 23
Steps:
- Preheat oven to 350F and grease cake pans with extra butter/shortening. Whisk the butter/shortening and sugar on high speed until fluffy. About 5 min. Puree the sweet potato puree, dates, and vanilla in a food processor or blender. Sift the coconut flour, tapioca flour, spices, salt, baking soda, and cream of tartar in a separate bowl. Combine the puree mixture with the butter mixture and beat until combined. Add one egg and about a third of the dry mixture and beat until combined. Repeat the previous step until all ingredients are combined. Scrape the sides and beat on high speed for about 30 seconds until fluffy. Portion batter evenly into cake pans. Bake at 350F for 30-35 minutes. For the White Chocolate Frosting Heat the cocoa butter, honey, and ΒΌ cup of the coconut butter in a double boiler until uniform. Remove from heat and add the remaining coconut butter and extract. Chill for about 10-15 minutes. Beat on high speed for about 30 seconds. Repeat the cooling and beating until the mixture appears mostly combined and is cool to touch, about 40 minutes total. Add the palm shortening and arrowroot and beat on high. Add the coconut milk in batches and beat until fluffy and smooth. You may need to add more. NOTES
Tips:
- Choose the right sweet potatoes: For the best flavor and texture, choose sweet potatoes that are firm and have a deep orange color. Avoid potatoes that are soft or have blemishes.
- Roast the sweet potatoes before mashing them: Roasting the sweet potatoes will help to concentrate their flavor and make them easier to mash. To roast the potatoes, simply poke them with a fork and bake them at 400 degrees Fahrenheit for 45-60 minutes, or until they are tender.
- Use a food processor or blender to mash the sweet potatoes: This will help to create a smooth and creamy puree. If you don't have a food processor or blender, you can mash the potatoes by hand, but it will take a little more time and effort.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the ingredients just until they are combined.
- Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Conclusion:
This white chocolate sweet potato cake is a delicious and unique dessert that is perfect for any occasion. The cake is moist and flavorful, with a creamy white chocolate frosting. The sweet potatoes add a subtle sweetness and a hint of spice. This cake is sure to be a hit with everyone who tries it.
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