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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
sheet c ...
Units: US | Metric
Serving Size: 1 (135 g)
Servings Per Recipe: 12