Sweet Potato Cake With Nutmeg Cream
"I discovered one day as I ran out of carrots, that I needed a substitute for my cake, and I stumbled upon sweet potatoes. Since they cook so easy, mashed up and are so moist, why not mix up in a cake batter. I also added a twist with a touch of nutmeg that goes a long way, and the two make a great combo. Instead of cream cheese icing, I decideing to make a whipped cream topping with a bit of nutmeg. Hope you enjoy"
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Yields:
-
1 sheet cake
- Serves:
- 12-15
ingredients
- 2 cups cooked sweet potatoes, with skins removed
- 2 cups flour
- 2 cups sugar
- 3⁄4 cup oil
- 4 eggs
- 2 tablespoons baking powder
- 2 tablespoons baking soda
- 2 tablespoons cinnamon
- 2 tablespoons vanilla
- 1⁄2 teaspoon salt
- 1 teaspoon nutmeg
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon pinch nutmeg
directions
- Bake sweet potatoes inside oven for about 45 minutes at 350 degrees. Once very fork tender, peel and scoop out potaotes after they have cooled. Leave oven turned on for cake.
- Grease 13x9x2" baking pan.
- Mix all dry ingredients into large mixing bowl: flour, baking powder, baking soda, salt, cinnamon, nutmeg. In a seperate bowl, mix sweet potatoes, sugar, eggs, oil, vanilla. Combine wet ingredients to your dry ingredients and mix until all constistency is smooth with out lumps.
- Pour into battered pan, bake for about 25-30 minutes. Allow to cool for 20 minutes before serving.
- In seperate bowl, whip one cup of heavy cream and 2 T powder sugar and nutmeg until thick consistency. Place in refrigerator. Serve with cake after it cools.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Since this apparently was at one time a carrot cake, I just had to add a handful of golden raisins, & those, in combo with the sweet potatoes, made for a wonderfully delicious dessert! I made the nutmeg cream topping, but the first two slices that I had were just plain, one cooled down from just-baked, & the other one at room temperature! My other half, on the other hand, thoroughly enjoyed the spiced cream on top! Many thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]
RECIPE SUBMITTED BY
<p>Being raised in Atlanta and a southern family, you can only imagine, I <3 to cook and inventing recipes is a natural task, it requires little effort on my end. I have three children and a husband with exquisite taste so the supply and demand in my house keep me busy. I have been cooking for consistently for about eight years. Also, I can't leave out my grandmother that taught me at an early age to cook southern cuisine. I spent many hours as a young women helping her bread fried green tomatoes, okra, make biscuits, shred cheese, you name it, I helped. It caught her by surprise when I would volunteer to clean out the chicken parts or cut up onions, but I just love being in the kitchen.</p>
