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Frosted Sweet Potato Cake

Frosted Sweet Potato Cake
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.
12-15 ServingsPrep: 25 min. Bake: 40 min.

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
© Taste of Home 2013

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Frosted Sweet Potato Cake (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013