I baked sweet potatoes a few days ago and we enjoyed them hot from the oven with butter, sugar, and cinnamon. But what to do with the remaining sweet potatoes?
A quick search of my most favorite cake cookbook, Southern Cakes, by Nancie McDermott provided the perfect recipe. No glaze needed for this moist, flavorful Southern delicacy!
3 1/4 cup sifted all-purpose flour 2 t. baking powder 1/2 t. baking soda 1/2 t. ground nutmeg 1/2 t. salt 1/2 cup milk 1 t. vanilla extract 1 cup (2 sticks) butter, softened 1 cup sugar 1 cup light brown sugar 4 eggs 2 cups mashed cooked sweet potatoes
Heat the oven to 350 F. and grease and flour a 10-inch tube pan. Combine the flour, baking powder, baking soda, nutmeg, and salt in a medium bowl, and stir with a fork to mix well. Combine the milk and vanilla in a small bowl. Set the milk and flour mixtures aside.
In a large bowl, beat the butter, sugar, and brown sugar together with a mixer at high speed until light and well combined, stopping once or twice to scrape down the bowl.
Add the eggs, one at a time, beating well each time. Add the mashed sweet potatoes and mix at low speed for 1 minute, or until the batter is evenly mixed.
Add about half the flour mixture and beat gently, using a wooden spoon or a mixture at low speed, only until the flour disappears into the batter. Add half the milk and mix gently to combine everything well. mix in the remaining flour, and then the remaining milk, beating gently only until have you a thick, smooth batter.
Scrape the batter into the prepared tube pan and bake for between 60 and 75 minutes (Mine was perfectly cooked at 65 minutes.) or until the cake is evenly browned, springs back when touched gently in the center, and a wooden skewer inserted in the center comes out clean.
Cook in the pan on a wire rack or a folded kitchen towel for 20 minutes. Then use a table knife to loosen the cake from the pan. Turn out the cake onto a wire rack, place it top side up, and cool to room temperature.
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