“A perfect Thanksgiving (or any day) recipe. From Martha Stewart on Yahoo!”
1hr 5mins

Ingredients Nutrition


  1. Heat oven to 400 degrees.
  2. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet.
  3. Bake until tender, 30 to 40 minutes.
  4. When cool enough to handle, remove skin, and mash flesh with a fork into coarse pure.
  5. Lower oven temperature to 325 degrees.
  6. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside.
  7. 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.
  8. Add remaining 1 cup vegetable oil; beat on medium speed until well combined.
  9. Add the cooled sweet potatoes; mix until combined.
  10. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture.
  11. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
  12. Evenly distribute cake batter into prepared pans, and transfer to the oven.
  13. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes.
  14. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
  15. 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.
  16. 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.
  17. Cut each cake layer in half horizontally, creating four layers.
  18. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost.
  19. Repeat frosting-and-stacking process until each layer is frosted.
  20. Spread remaining frosting on sides and top of cake.
  21. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.

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