Recipes for "sweet potato cake"

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.

Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.

Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.

Preheat the oven to 350 degrees F (175 degrees C). Combine shortening, vegetable oil, and flour in a bowl; mix very well. Brush two 9x9-inch cake pans with the mixture. Reserve remaining mixture for future baking.

Beat sugar, eggs, oil, and vanilla extract together in a large bowl.

Mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a separate bowl. Add to the sugar mixture gradually, mixing constantly to prevent lumps. Stir in sweet potatoes. Fold in chopped pecans. Divide batter between the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely, about 1 hour.

Make the frosting while cakes are cooling. Combine confectioners' sugar, cream cheese, butter, vanilla extract, orange zest, and allspice in a medium bowl. Beat until smooth and creamy.

Place 1 cooled cake layer on a serving plate. Cover with frosting. Add second cake layer. Frost the top and sides. Sprinkle pecans on top.

Preheat the oven to 350 degrees F (175 degrees C). Place the oven rack in the center of the oven. Line a baking sheet with aluminum foil.

Combine softened butter and brown sugar in a medium-sized bowl; stir until well combined. Add maple syrup, bourbon, and salt. Stir in pecans and mix until well coated. Set topping aside.

Butter a 10-inch tube pan. Line the bottom of the pan with parchment paper; butter the parchment paper and lightly dust with flour. Evenly spread topping into the bottom of the tube pan and set aside.

Whisk flour, cinnamon, baking soda, and salt together in a bowl.

Mix softened butter, sugar, and brown sugar together in the bowl of a stand mixer. Mix on medium speed until well combined, 3 to 4 minutes; the mixture will be a bit grainy in appearance. Add eggs, 1 at a time, mixing on medium speed after each addition. Use a spatula to scrape down the bowl as needed. Add sweet potatoes and bourbon and mix on medium speed until well combined, scraping the bowl as needed.

Combine buttermilk and sour cream in a separate bowl.

Add 1/2 the flour mixture to the mixing bowl and mix on low speed until well blended. Add 1/2 the buttermilk mixture and beat on low until blended, scraping the bowl as needed. Add remaining flour to the mixing bowl and continue mixing. Add remaining buttermilk mixture and continue beating on low speed until batter is thick and smooth.

Pour batter into the prepared tube pan and place pan on the prepared baking sheet.

Bake in the preheated oven until a wooden skewer inserted in the center of the cake comes out clean, 65 to 75 minutes. Remove cake from the oven and leave in the pan.

Prepare glaze by combining maple syrup, melted butter, and bourbon in a bowl. Use a wooden skewer to poke holes in the warm cake in the pan. Spoon 1/2 the glaze over the bottom of the cake.

Allow cake to cool on a wire rack, 20 to 25 minutes.

Invert cake onto a serving plate, remove parchment paper, and drizzle remaining glaze over the top of the cake. Serve with whipped cream.

Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.

Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.

Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.

Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.

Preheat oven to 350 degrees F (175 degrees C). Grease a 5x8-inch baking dish.

Place sweet potato into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash sweet potato until smooth.

Sift flour, white sugar, and baking powder together in a large bowl. Whisk eggs and vanilla extract together in another large bowl.

Melt butter in a saucepan over medium heat; cook and stir pumpkin seeds and brown sugar in hot butter until brown sugar is melted, 1 to 2 minutes. Stir bananas and mashed sweet potato into pumpkin seed mixture. Remove from heat and cool slightly.

Stir banana mixture into egg mixture until well-combined. Pour banana-egg mixture into flour mixture and stir until batter is just combined; stir in raisins. Pour into prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Combine flour, sugar, cinnamon, baking powder, salt, and cloves in a bowl and mix well. Add cooled coffee, oil, and sweet potato puree; mix well. Pour batter evenly into the prepared baking pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove and allow to cool on a wire rack, about 30 minutes.

Stir together 1 cup confectioners' sugar, 1 tablespoon orange juice, vanilla extract, and cinnamon in a bowl. Add more sugar or orange juice, if needed, to achieve your desired consistency. Drizzle icing over the top of the cooled cake.

Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C ).

Mix graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter together in a bowl until combined. Press crumb mixture firmly and evenly across the bottom and slightly up the sides of a 9 ½-inch springform pan. Bake for 10 minutes; remove from oven and set aside. Keep the oven on.

Beat cream cheese and 7/8 cup of white sugar until smooth. Mix in sour cream, 1/4 cup cream, and sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.

Bake in the preheated oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly). Turn off the oven. Let cake stand 1 hour in oven with door ajar.

To make the praline topping: Combine brown sugar and 1/4 cup butter in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then add pecans.

Pour hot praline topping over cheesecake. Store leftover cheesecake in the refrigerator.

Serve and enjoy!

Preheat the oven to 350 degrees F (180 degrees C). Spray a 9x13-inch pan with nonstick cooking spray. Set aside.

Whisk together cake mix, sweet potatoes, eggs, milk, and oil in a bowl. Stir in 3/4 cup nuts; spread evenly into the prepared pan.

Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Remove to cool on a wire rack.

Beat Neufchâtel cheese, butter, and vanilla together in a bowl with an electric mixer. Add powdered sugar and beat until well combined. Spread frosting evenly over cake and sprinkle with the 1/4 cup chopped nuts.

Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch square baking dish with cooking spray.

Whisk white wheat flour, baking soda, 1 teaspoon cinnamon, and salt together in a bowl. Beat 1/2 cup brown sugar, honey, and 1/4 cup butter together in another bowl with an electric mixer until creamy; beat in egg. Add sweet potato and vanilla extract to butter mixture and beat until smooth.

Stir flour mixture into sweet potato mixture until batter is evenly moistened and smooth. Pour batter into prepared baking dish.

Mix all-purpose flour, 1/3 cup brown sugar, rolled oats, 1/4 cup butter, and 1 teaspoon cinnamon together in a bowl until combined. Sprinkle oats mixture over batter.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

Combine all ingredients except flour. Whisk until smooth.

Add flour and knead for 10 minutes.

Place in a greased, covered bowl and allow to rise for about an hour.

Roll out dough to 1/2 inch thick and cut out doughnuts.

Place cut doughnuts and doughnut holes on a greased plate. Cover and allow to rise in a semi-warm place until doubled in size (about 30 minutes).

Heat oil to medium heat (about 350 degrees). Fry each doughnut a minute or two on each side until cooked. Place on a plate with paper towels to drain.

Dip in glaze and allow to cool on a cooling rack.