White Chocolate Sweet Potato Cake

Name: White Chocolate Sweet Potato Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10 serving(s)
Ingredients: 2 lbs sweet potatoes; 1 1/4 cups vegetable oil; unsalted butter, for pans; 2 cups cake flour, plus more for pans (not self-rising); 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; 1 lb white chocolate; 2 cups heavy cream

Submitted by dojemi

"A perfect Thanksgiving (or any day) recipe. From Martha Stewart on Yahoo!"

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Ready In:: 1hr 5mins
Ingredients:: 15
Serves:: 10

ingredients

2 lbs sweet potatoes
1 ¹⁄₄ cups vegetable oil
unsalted butter, for pans
2 cups cake flour, plus more for pans (not self-rising)
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
1 lb white chocolate
2 cups heavy cream

directions

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 pure.
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.