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Frosted Sweet Potato Cake Recipe

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Just like my mom, I love to cook. I bake a lot for church dinners and homecomings, and many people have told me how much they like this cake.

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Frosted Sweet Potato Cake Recipe

Prep: 25 min. Bake: 40 min.

Yield: 12-15 Servings

25 40 65

Ingredients

1 cup canola oil
2 cups sugar
4 eggs
1-1/2 cups finely shredded uncooked sweet potato (about 1 medium)
1/4 cup hot water
1 teaspoon vanilla extract
2-1/2 cups self-rising flour
1 teaspoon ground cinnamon
1 cup sliced almonds
FROSTING:
1/2 cup butter, cubed
1 cup packed brown sugar
1 cup evaporated milk
3 egg yolks, lightly beaten
1-1/2 cups flaked coconut
1 cup sliced almonds
1 teaspoon vanilla extract

Directions

In a large bowl, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla. Combine flour and cinnamon; gradually add to potato mixture until well blended. Stir in almonds.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
For frosting, melt butter in a saucepan; whisk in the brown sugar, milk and egg yolks until smooth. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in coconut, almonds and vanilla. Spread over warm cake. Cool on a wire rack. Yield: 12-15 servings.

Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup; add all-purpose flour to equals 1 cup. For 1/3 cup of self-rising flour, place 3/4 teaspoon baking powder and 1/4 teaspoon salt in a measuring cup; add all-purpose flour to equals 1/2 cup.

Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Nutritional Facts 1 serving (1 piece) equals 589 calories, 34 g fat (11 g saturated fat), 121 mg cholesterol, 367 mg sodium, 66 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Sweet Potato Cake in Country October/November 1998, p49

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