Usually, when Autumn rolls around, I immediately jump into “pumpkin everything” mode. But this time, I thought, how about sweet potatoes instead? They’re pretty much interchangeable in baking, so I figured Why Not? Then I found a pumpkin cake recipe, gave it a few tweaks, and this is where I landed. It turned out perfectly! The flavors are very similar, but just the tiniest bit lighter, I think. And it came together in a snap.
I made them for some of my dearest friends, and everyone absolutely loved them. I know your friends will love ‘em too! Enjoy!
For the Cake:
2 cups flour
2 tsp baking powder
1 tsp salt
2 tsp pumpkin pie spice blend
1 tsp cinnamon
4 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 cups cooked sweet potatoes
For the Icing
6 oz soft cream cheese
5 tbs soft butter
2 cups powdered sugar
1 tsp vanilla extract
Heat oven to 350ºF.
In a medium bowl, sift flour, baking powder, salt, and spices. Set aside.
In a mixing bowl, beat eggs and sugar.
Mix oil and mashed sweet potatoes into liquid mixture and beat until well mixed. Add sifted dry ingredients. Mix until just combined.
Pour into a greased and floured 9x13 baking pan.
Bake for 30 - 40 minutes or until cake tests done.
Icing:
Beat cream cheese and butter.
Slowly beat in powdered sugar and vanilla extract until completely smooth.
Spread over cooled cake and cut into squares.
Tips:
The two biggest things to remember: don’t over mix, and don’t over bake. Other than that, it’s all pretty straight forward!
Don’t have sweet potatoes? Use pumpkin or butternut squash instead!
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