SWEET POTATO ROLL CAKE
Pumpkin isn't the only orange vegetable to make a lot of appearances during the fall season. Sweet potato is just as vibrant and flavorful and can be used in many similar ways -- like in this sponge cake that has a bit of bourbon in the batter and cream cheese frosting. A true sponge cake is one with no added fat and gets its volume from whipping eggs until very thick. The sponginess of the cake allows for it to be rolled up while still warm to create a dessert that looks a little different from all the rest of them. In this recipe, some of the cake batter is thickened with flour to pipe the words "Grateful" on the outside, however, any design of choice can be made.
Provided by Lasheeda Perry
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F. Spray a 10-by-15-inch jelly roll pan with cooking spray then line with parchment paper. Using a food safe marker, write the word "Grateful" directly in the center, widthwise, of the parchment. Flip the parchment over so that you can see the word, but it will be backwards.
- Make the cake: Process the sweet potato in a food processor until very smooth. Transfer to a small bowl and set aside.
- Whisk together the baking powder, cinnamon, cloves, nutmeg, 1 cup flour and 1/2 teaspoon salt in a medium bowl.
- Add the granulated sugar and eggs to a large bowl and beat with an electric mixer on medium-high until the eggs are very light and fluffy, about 5 minutes. Add the sweet potato, bourbon and lemon extract and mix to combine. Fold in the flour mixture with a rubber spatula until just combined.
- Remove 1/4 cup of the batter to a medium bowl and stir in the molasses, gel food coloring and the remaining 3 tablespoons flour until smooth. Transfer to a pastry bag fitted with a small round tip and trace "Grateful" on the parchment with the batter. Freeze the pan until the batter is hardened, about 10 minutes (alternatively, refrigerate for 20 minutes).
- Quickly spread the batter in the bowl over the traced word and bake until the cake springs back when touched and a toothpick inserted into the center comes out clean, 14 to 16 minutes.
- Lay a clean tea towel on a flat work surface and lightly dust with confectioners' sugar. Carefully flip the cake out onto a wire rack and remove the parchment. Flip the cake back over onto the towel so that the word is facing down. Starting at the short end, roll the cake up with the towel and let cool completely on a wire rack (still wrapped in the towel), about 1 hour.
- Meanwhile, make the frosting: Beat the cream cheese, butter and orange zest in a medium bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Reduce the speed to low, then slowly mix in the confectioners' sugar until smooth and combined. Add the bourbon just to combine.
- Whip the heavy cream in a separate medium bowl with an electric mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Gently fold into the cream cheese mixture until just combined.
- Unroll the cake from the towel and, with the word-side down, spread the frosting over the top of the cake. Roll the cake back up, without the towel, and trim the ends so they are clean. Transfer the cake to a serving platter with the seam-side down. Decorate the platter with autumn sprinkles, if desired.
SWEET POTATO PIE
This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. - North Carolina Sweet Potato Commission
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.
Nutrition Facts : Calories 372 calories, Fat 18g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 300mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
BILLIE'S SOUTHERN SWEET POTATO CAKE
I made sweet potato cakes for my kids when they were younger and they told me in their little voices, "Mommy, you're the best baker." Little did they know that was Mommy's first attempt at homemade cake! -Billie Williams-Henderson, Bowie, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into egg mixture. Stir in sweet potatoes and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack., In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cooled cake. Refrigerate leftovers.
Nutrition Facts : Calories 519 calories, Fat 36g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 276mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
SWEET POTATO PIE I
This recipe was shared with me by a special friend in Atlanta, GA. It has long been a favorite, and everyone who tastes it says it is the best they have ever had.
Provided by COUGAAR
Categories Desserts Pies Sweet Potato Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
- Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 47.8 g, Cholesterol 78.2 mg, Fat 20.6 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 253.7 mg, Sugar 28.3 g
SWEET POTATO ROLL
I was going through some recipes and wanted to share additional sweet potato recipes to add to my group,this is a good cake especially during the winter. The original recipe called for 15 ounce of can sweet potato casserole filling but I couldn't find it,so I just baked sweet potatoes,mashed them with sugar and nutmeg,add a bit...
Provided by L D
Categories Cakes
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees. Line a 15" x 10" sheet pan with parchment paper. Spray the parchment with cooking spray. On a second piece of parchment paper, evenly sprinkle 1/4 cup of powdered sugar and set aside. Combine flour, baking powder and baking soda in a small bowl and set aside. Place eggs in a mixer and mix on high for 3 minutes. Add sweet potatoes and mix until blended. Fold in the flour mixture 1/3 at a time and spread evenly on the parchment-lined sheet tray. Bake 13 to 15 minutes, making sure the top of the cake springs back when touched. Quickly loosen and turn the cake on to the parchment paper prepared with powdered sugar. Peel the paper away from the cake bottom with care. Starting at the narrow end of the cake, roll the cake and and powdered paper together, placing it seam side down. Let cool. To make the filling, beat cream cheese, powdered sugar,to taste, butter and vanilla until smooth. To assemble, unroll the cooled cake. Spread the filling evenly over the cake. Roll the filled cake and refrigerate for a few hours. Dust with powdered sugar.
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