I love making baked goods with veggies hidden inside. Ok, Ok, I know, the name of this recipe doesn’t make you want to eat it. It seems weird. But, trust me. This cake is incredibly moist and (deceptively) delicious. I swear the Sweet Potatoes cause something magical to happen in the oven! I guess there is a reason for calling them sweet potatoes after all.
The cake keeps well and lasts several days. It’s a great ‘make ahead’ recipe – just make sure to keep them sealed in an air tight container.
Enjoy!
Sweet Potato Cake
Yield: 12 large or 24 small pieces
Prep Time: 15
Cook Time: 35
Total Time: 50
Ingredients:
Cake
1 cup butter
3/4 cup packed brown sugar
1/2 cup white sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups peeled and finely shredded yamIcing
1/2 cup confectioners' sugar
1 tablespoon butter
2 tablespoons milkDirections:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, salt, cinnamon and nutmeg; stir into the batter just until blended. Fold in the shredded yam. Spread the batter evenly in the greased baking dish.
Bake for 30-35 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.
Mix together the confectioners' sugar, butter and milk until smooth. Spread over the cake (use a pastry brush if you have one) while they still warm.Serve hot or warm.
Adapted from allrecipes.com
