Sweet, sweet, sweet potato goodness! This is a beautifully orange hued, super moist, delicious, perfectly sweet cake that also has the added benefit of fiber, protein, potassium, iron, as well as vitamin A and C. You're not going to find that in a plain old vanilla birthday cake. It was my friend's birthday and I decided to make this particular cake for her because; I had a bunch of sweet potatoes that needed cooked up, and if I'm cooking for my friends and family I like to give them good stuff. That means something that tastes good, with good ingredients but is also going to give them some good nutrition. So if I can stick a vegetable or two in, I will. Never mind the sugar, it was a party!
So you might notice that I use whole-wheat flour in most of my baked goods and pizza crusts. I started using it exclusively about a year ago and I haven't looked back. The nutrition value is much better than white flour and I prefer the earthy flavor and I think it adds depth to baked goods. It pairs especially well with this cake. I typically use King Arthur White Whole Wheat for any pastry I'm working with which is a little lighter tasting and in color than the 100% Whole Wheat. I haven't had any complaints so far ;).
A note on vanilla extract: I'm always told (in blogs mostly) to use pure vanilla extract in my baking, that it supposedly tastes better. Maybe it was my growing up on Little Debbies, but whatever the reason I prefer artificial flavoring when it comes to vanilla. The difference in price doesn't hurt my motivations either. That being said, I always use artificial vanilla in my recipes. Other extracts I use pure, but I have yet to have an opportunity to try artificial almond or orange extract so I suppose only time will tell. I'll let you know when I do.
Also I think this is a good place to include my thoughts on cream cheese icing recipes and most icing recipes in general. I always end up with too much when I simply follow the book or blog's directions. Most recipes call for a full package, 8oz. of cream cheese. So I tend to reduce the recipe to fit what exactly will fit on my cake, which ends up being about half the measurements listed in the classic recipes.
On to the cake!
The Basics:
1. Roast 3-4 sweet potatoes. Sweet potatoes vary greatly in size so I just tried to eye up about what would fit into 3 cups. Even if you end up with more than 3 cups, use it all. No need to waste and it won't ruin the recipe.
2. Peel potatoes and mash orange goodness together with other wet ingredients.
3. Mix dry ingredients separately then add to the batter.
4. Bake at 350 degrees for about 45 mins.
5. Ice with cream cheese icing like I did or use a maple glaze, molasses glaze, or confectioners sugar glaze.
Recipe:
Cake:
3 c. mashed sweet potatos
3 c. whole wheat flour
2 1/2 tsp. baking powder
1/2 tsp. salt
16 tbs. butter (two sticks)
2 c. sugar
4 eggs
1 tbs. vanilla
Method:
Cake:
1. Roast sweet potatoes in their skin at 350 degrees until soft (easily pierces through with a fork). Keep oven on.
2. Let potatoes cool and then peel off skins.
3. Place skinned potatoes in a large bowl and beat with an electric mixer until uniform.
4. Mix in softened butter, sugar, vanilla, eggs.
5. In a separate bowl mix flour, baking powder, and salt.
6. Slowly add flour mixture to sweet potato mixture and mix with an electric mixer.
7. Place in a well buttered bunt pan.
8. Place pan in oven and bake for 40-45 min.
Recipe:
Cream Cheese Icing:
4 tbs. butter
6 oz. cream cheese (about 3/4 of a standard package)
1-2 c. confectioners sugar
2 tsp. vanilla
Method:
Cream Cheese Icing:
1. Soften butter and cream cheese.
2. Mix together with an electric mixer.
3. Mix in half the sugar.
4. Mix in vanilla.
5. Add more sugar to taste and for preferred consistency.
Assembling the Mess:
1. Let cake cool completely.
2. Remove from pan. Loosen any stuck sides, place a plate on top of the bunt pan and turn over the whole mess. Hopefully, it will slide easily from the pan to the plate.
3. Ice the top of the cake.
4.Slice and repeat!
ENJOY!
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