Sweet Potato Cake With Nutmeg Cream

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

• Ready In: 1 hr 30 mins
• Serves: 12-15
• Yields: 1 sheet cake

Ingredients

• 2  cups  cooked sweet potatoes, with skins removed
• 2  cups flour
• 2  cups sugar
• 3⁄4 cup  oil
• 4  eggs
• 2  tablespoons baking powder
• 2  tablespoons baking soda
• 2  tablespoons cinnamon
• 2  tablespoons vanilla
• 1⁄2 teaspoon salt
• 1  teaspoon nutmeg
• 1  cup heavy cream
• 2  tablespoons powdered sugar
• 1  teaspoon  pinch nutmeg

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.