Sweet Potato Cake With Nutmeg Cream

Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

I discovered one day as I ran out of carrots, that I needed a substitute for my cake, and I stumbled upon sweet potatoes. Since they cook so easy, mashed up and are so moist, why not mix up in a cake batter. I also added a twist with a touch of nutmeg that goes a long way, and the two make a great combo. Instead of cream cheese icing, I decideing to make a whipped cream topping with a bit of nutmeg. Hope you enjoy

Ingredients Nutrition

Directions

  1. Bake sweet potatoes inside oven for about 45 minutes at 350 degrees. Once very fork tender, peel and scoop out potaotes after they have cooled. Leave oven turned on for cake.
  2. Grease 13x9x2" baking pan.
  3. Mix all dry ingredients into large mixing bowl: flour, baking powder, baking soda, salt, cinnamon, nutmeg. In a seperate bowl, mix sweet potatoes, sugar, eggs, oil, vanilla. Combine wet ingredients to your dry ingredients and mix until all constistency is smooth with out lumps.
  4. Pour into battered pan, bake for about 25-30 minutes. Allow to cool for 20 minutes before serving.
  5. In seperate bowl, whip one cup of heavy cream and 2 T powder sugar and nutmeg until thick consistency. Place in refrigerator. Serve with cake after it cools.
Most Helpful

Since this apparently was at one time a carrot cake, I just had to add a handful of golden raisins, & those, in combo with the sweet potatoes, made for a wonderfully delicious dessert! I made the nutmeg cream topping, but the first two slices that I had were just plain, one cooled down from just-baked, & the other one at room temperature! My other half, on the other hand, thoroughly enjoyed the spiced cream on top! Many thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

Sydney Mike April 02, 2012