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Sweet potato recipes

November 17, 2004

Irish Whiskey Cake


For cake:

1 medium sweet potato

1/2 cup butter

3/4 cup sugar

1/2 cup light brown sugar

1/2 cup dark brown sugar

4 eggs, room temperature

3 cups flour

1 teaspoon baking powder

1 teaspoon salt

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1/2 cup milk

For Irish Whiskey Glaze:

1 cup Irish Whiskey

2 tablespoons brown sugar

2 tablespoons confectioners' sugar

1 tablespoon butter

Preheat oven to 325 degrees. Grease and flour a tube pan. Cook sweet potato in boiling water until tender. Cool; peel and mash until you have 1 cup puree.

Cream together butter and sugars in large mixing bowl. Mix in sweet potato puree. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and salt together; add flour mixture alternately with milk to butter/sugars/sweet potato mixture. Pour into pan and bake for 60 to 70 minutes.

While cake is baking, make glaze. Combine whiskey, sugars and butter in small saucepan. Bring to a boil to dissolve sugars.

When cake tests done, remove from oven to cooling rack. Pour a portion of glaze over hot cake in pan. Let soak in a little before adding the rest of the glaze. Cool completely before removing to plate.

- Recipe courtesy of North Carolina SweetPotato Commission




Upside-Down Pineapple Sweet Potato Cake


1 (20-ounce) can sliced pineapple, packed in natural juice

1 tablespoon butter

1/4 cup light brown sugar, packed

1 teaspoon ground ginger

1/4 cup dried cranberries

1 (14- or 14 1/2-ounce) package gingerbread cake mix

2 eggs

1 1/2 cups peeled and grated sweet potato

Drain pineapple, reserving 3 tablespoons and 1/2 cup juice. Set aside 1 whole pineapple slice; cut 5 slices in half.

Preheat oven to 350 degrees. Put butter in 9-by-2-inch round cake pan and place in oven until butter has melted; set aside. In a small bowl, combine brown sugar, ginger and 3 tablespoons pineapple juice. Pour mixture in pan with melted butter and tilt to evenly distribute. Place whole pineapple ring in the center of the pan; arrange half slices in crescents around the center. Fill in spaces with dried cranberries.

In a bowl, combine cake mix, eggs, sweet potato and 1/2 cup pineapple juice. Using a fork, stir vigorously for about two minutes, scraping sides, until well mixed. Spread over pineapple in pan.

Bake 45 to 50 minutes or until a wooden toothpick inserted in center comes out clean. Cool 5 minutes. Invert onto platter, replacing any fruit that remains in pan.

Serves 10.

- Recipe courtesy of North Carolina SweetPotato Commission




Fancy Mashed Sweet Potatoes


6 sweet potatoes, cooked and mashed; or 6 (15-ounce) cans sweet potatoes, drained and mashed

1 cup canned, crushed pineapple

3/4 cup pineapple juice

1/2 stick butter or margarine, melted

1/3 teaspoon each ground ginger, cinnamon and nutmeg

1 cup walnut pieces

10 marshmallows

Place sweet potatoes in a bowl. Add pineapple, juice, butter and spices; blend together. Mix in nuts and pour into oiled baking dish. Top with marshmallows and bake for about 40 minutes at 350 degrees.

Serves 6 to 8.

- Recipe courtesy of Louisiana Sweet Potato Commission

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