Sweet Potato Layer Cake

Name: Sweet Potato Layer Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 118 milliliters butter, cubed; 591 milliliters cake flour; 355 milliliters canola oil; 631 milliliters flaked coconut; 4 egg yolks, lightly beaten; 4 eggs, separated; 283 grams cans each) evaporated milk; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 237 milliliters chopped pecans; 0 teaspoons salt; 315 milliliters sugar; 355 milliliters finely shredded uncooked sweet potato (about 1 medium); 2 teaspoons vanilla extract; 59 milliliters hot water

Sweet Potato Layer Cake takes about 1 hour from beginning to end. This recipe serves 12. One serving contains 575 calories, 10g of protein, and 37g of fat. If you have baking powder, ground nutmeg, vanillan extract, and a few other ingredients on hand, you can make it. It works well as a rather cheap dessert. If you like this recipe, you might also like recipes such as Sweet Potato Layer Cake with Molasses Buttercream, Sweet-Potato Layer Cake with Orange-Cream Cheese Frosting, and Sweet and Salty Layer Cake.

Instructions

In a large bowl, beat oil and sugar.

Ingredients you will need

Sugar

Cooking Oil

Equipment you will use

Bowl

Add egg yolks, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla.

Ingredients you will need

Sweet Potato

Egg Yolk

Vanilla

Water

In a small bowl, beat egg whites until stiff; fold into the sweet potato mixture.

Ingredients you will need

Sweet Potato

Egg Whites

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Bowl

Combine the flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture and mix well. Stir in pecans.

Ingredients you will need

Baking Powder

Cinnamon

Nutmeg

Pecans

Potato

All Purpose Flour

Salt

Pour into three greased and lightly floured 9-in. round baking pans.

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Baking Pan

Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.

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Toothpicks

Oven

For frosting, in a small heavy saucepan over medium heat, whisk the sugar, milk and eggs yolks until smooth.

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Egg Yolk

Frosting

Sugar

Milk

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Sauce Pan

Whisk

Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon, about 10-12 minutes.

Ingredients you will need

Butter

Equipment you will use

Whisk

Remove from the heat; stir in the coconut, pecans and vanilla.

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Coconut

Vanilla

Pecans

Transfer to a small bowl; cool for 10 minutes.

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Bowl

Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers.

Ingredients you will need

Frosting

Spread

Equipment

Ingredients

Servings:

3teaspoons

baking powder 118milliliters

butter, cubed 591milliliters

cake flour 355milliliters

canola oil 631milliliters

flaked coconut 4

egg yolks, lightly beaten 4

eggs, separated 283grams

cans each) evaporated milk 1teaspoon

ground cinnamon 1teaspoon

ground nutmeg 237milliliters

chopped pecans 0teaspoons

salt 315milliliters

sugar 355milliliters

finely shredded uncooked sweet potato (about 1 medium)2teaspoons

vanilla extract 59milliliters

hot water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.