Ingredients
Souffle:
3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes
1 cup granulated sugar
3 eggs, beaten
1/2 cup milk
8 tablespoons unsalted butter, about 1 stick, melted
1 tablespoon vanilla extract
1/2 teaspoon salt
Topping:
1 cup packed light brown sugar
4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
1/2 cup self-rising cake flour
1 cup chopped pecans
Directions
Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.
Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.
SOURCE
Showing posts with label Sweet Potato. Show all posts
Showing posts with label Sweet Potato. Show all posts
Monday, November 28, 2011
Sunday, November 20, 2011
Cinnamon Ripple Sweet Potato Cake
Ingredients
1 cup (2 sticks) butter, softened, plus butter for pan
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
1 teaspoons ground cinnamon
2 cups sugar
3 large eggs
12 ounces sour cream
1 cup mashed cooked sweet potato (about 1 medium)
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
Rum Glaze, recipe follows
Directions
Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan.
In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside.
In a large bowl, combine the 1 cup of butter and sugar. Beat at medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Stir in the sour cream, sweet potatoes, and vanilla.
In a medium bowl, combine the flour, baking powder, cinnamon, salt, and nutmeg. Gradually add it to the butter mixture, stirring well.
Pour half of sweet potato batter into prepared pan. Sprinkle evenly with the brown sugar mixture. Spoon the remaining batter evenly over the streusel. Bake until a tester inserted in center comes out clean, about 1 hour. Remove the cake from the oven and cool. Spoon the Rum Glaze over cooled cake, slice and serve.
Rum Glaze:
2 cups confectioners' sugar
1/2 cup heavy whipping cream
3/4 teaspoon rum extract
Pecans, for garnish
In a small bowl, whisk together all of the ingredients until smooth.
1 cup (2 sticks) butter, softened, plus butter for pan
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
1 teaspoons ground cinnamon
2 cups sugar
3 large eggs
12 ounces sour cream
1 cup mashed cooked sweet potato (about 1 medium)
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
Rum Glaze, recipe follows
Directions
Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan.
In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside.
In a large bowl, combine the 1 cup of butter and sugar. Beat at medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Stir in the sour cream, sweet potatoes, and vanilla.
In a medium bowl, combine the flour, baking powder, cinnamon, salt, and nutmeg. Gradually add it to the butter mixture, stirring well.
Pour half of sweet potato batter into prepared pan. Sprinkle evenly with the brown sugar mixture. Spoon the remaining batter evenly over the streusel. Bake until a tester inserted in center comes out clean, about 1 hour. Remove the cake from the oven and cool. Spoon the Rum Glaze over cooled cake, slice and serve.
Rum Glaze:
2 cups confectioners' sugar
1/2 cup heavy whipping cream
3/4 teaspoon rum extract
Pecans, for garnish
In a small bowl, whisk together all of the ingredients until smooth.
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