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Sweet Potato Cake

Sweet potatoes are not only tasty and versatile, they're good for you as well. Family and friends never mind eating a nutritious vegetable when it's part of this easy-to-prepare dessert, I like to serve this as a snack cake or breakfast coffee cake.—Kathy Theriot, St. Martinville, Louisiana

8-10 ServingsPrep: 10 min. Bake: 45 min. + cooling

Ingredients

1-1/3 cups sugar
1 cup cold mashed sweet potatoes (without added milk or butter)
1/3 cup shortening
1/3 cup water
1 egg
1-2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground ginger
2/3 cup raisins
1/3 cup chopped pecans
Confectioners' sugar

Directions

In a large bowl, beat the sugar, potatoes, shortening, water and egg.
Combine dry ingredients; add to potato mixture and mix well. Stir in
raisins and pecans. Pour into a greased 8-cup fluted tube pan.
Bake at 350° for 45-50 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pan to a wire rack to cool completely. Dust with confectioners'
sugar. Yield: 8-10 servings.

2 of 2

Sweet Potato Cake (continued)

Editor's Note: An 11-in. x 7-in. x 2-in. baking pan can be used instead of a tube pan; bake for 30-35 minutes.

Nutrition Facts: 1 serving (1 piece) equals 337 calories, 10 g fat (2 g saturated fat), 21 mg cholesterol, 384 mg sodium, 59 g carbohydrate, 2 g fiber, 4 g protein.