MENU
Touch Hearts to Rate
0 votes | 1348 views
Servings: 6

Ingredients

Cost per serving $0.61 view details
  • 1 1/4 lb Garnet sweet potatoes
  • 3/4 c. butter - (3/8 lb) room temperature
  • 1 1/4 c. sugar
  • 3 lrg Large eggs
  • 1 Tbsp. grated orange peel
  • 1 1/2 tsp vanilla
  • 1 3/4 c. all-purpose flour
  • 1 1/2 tsp baking pwdr
  • 1/4 tsp mace
  • 1/4 tsp salt

Directions

  1. Prick sweet potatoes several times with a sharp knife. Place on a 12- by 15-inch baking sheet and bake in a 375 degree regular or possibly convection oven till very soft when pierced, about 40 min. When cold sufficient to handle, peel sweet potatoes and whirl in a blender or possibly food processor till smooth. You will need 1 c. puree; save any extra for other uses.
  2. In a large bowl, with a mixer on medium speed, beat butter and sugar till well blended. Add in Large eggs one at a time, beating to blend after each addition. Beat in 1 c. sweet potato puree, the orange peel, and the vanilla.
  3. In another bowl, mix flour with baking pwdr, mace, and salt. Add in the flour mix to batter; mix on low to incorporate dry ingredients, then beat at medium speed till well blended.
  4. Scrape batter into a buttered 4 1/2- by 8 1/2-inch loaf pan.
  5. Bake in a 350 degree regular or possibly 325 degree convection oven till a wooden skewer inserted into the center comes out clean, 1 hour to 1 hour 15 min. Cold in pan on a rack about 15 min. Invert cake onto a plate and cold completely, about 1 hour. Cut into 1/2-inch slices and serve, or possibly wrap tightly and store at room temperature.
  6. This recipe yields 6 to 8 servings.
  7. Comments: Choose sweet potatoes with dark red skin and bright orange flesh, often sold as Garnet yams, for this moist lb. cake. You can make the sweet potato puree (step 1) up to 2 days ahead; cover and chill. You can bake the cake up to 1 day ahead; wrap tightly and store at room temperature. Serve with scoops of butterscotch ice cream.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Apr 03 »
Today - Apr 03
April 4 - 10
April 11 - 17
April 18 - 24
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 134g
Recipe makes 6 servings
Calories 536  
Calories from Fat 228 43%
Total Fat 25.85g 32%
Saturated Fat 15.41g 62%
Trans Fat 0.0g  
Cholesterol 165mg 55%
Sodium 610mg 25%
Potassium 83mg 2%
Total Carbs 70.02g 19%
Dietary Fiber 1.1g 4%
Sugars 42.11g 28%
Protein 7.13g 11%

Languages

Leave a review or comment