Sweet Potato Cake

"This is an unusual cake; good for those times when you don't want something too rich or sweet. It can be made ahead and frozen up to 2 months. Just wait until the cake is cool and wrap it tightly in 2 layers of heavy-duty aluminum foil. When ready to use, just take the cake out of the freezer at least 4 hours before serving and let it thaw -- unwrapped -- at room temperature. (Cooking time does not include the 2 hours for cooling the cake.)"
 
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Ready In:
1hr 35mins
Ingredients:
12
Serves:
16
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ingredients

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directions

  • Heat oven to 350 degrees. Grease and flour a 12-cup bundt cake pan or an angel food/tube cake pan (10 x 4 inches).
  • Stir together flour, sugar, baking soda, baking powder and salt in medium bowl; set aside.
  • Beat sweet potatoes, sour cream, yogurt, butter, vanilla and egg yolks in large bowl on medium speed until blended. Beat in flour mixture; beat 2 minutes. Stir in pecans. Spoon into pan.
  • Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely. Sprinkle with powdered sugar if desired.

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RECIPE SUBMITTED BY

Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
 
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