Best Souper Spice Sweet Potato Cake Recipes

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SWEET POTATO TEA CAKE WITH MERINGUE



Sweet Potato Tea Cake With Meringue image

This beautiful tea cake from the San Francisco chef Elisabeth Prueitt has all the fall flavors of pumpkin spice channeled into a moist, spicy loaf with a base of sweet potato purée. It also has a delicious unusual addition: meringue, baked right into the top of the cake. Ms. Prueitt's head of pastry at Tartine Manufactory, Michelle Lee, came up with the idea of swirling it over the top of the cake before baking. Use a spoon or toothpick to reach down into the cake batter and pull it up, creating beautiful peaks of batter-streaked meringue that bake up golden brown and crisp on the edges.

Provided by Tejal Rao

Categories     cakes, dessert

Time 2h15m

Yield 1 9-inch loaf

Number Of Ingredients 17

3/4 pound/340 grams sweet potatoes (about 1 medium), peeled and cut into 2-inch pieces
Unsalted butter, for greasing pan
3 tablespoons orange juice
3/4 cup/180 milliliters vegetable oil
1/2 cup plus 2 tablespoons/125 grams granulated sugar
2/3 cup/125 grams packed brown sugar
1 1/4 teaspoon sea salt
3 large eggs
1 3/4 cups/225 grams all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Pinch of ground cloves
1 large egg white
3 tablespoons/30 grams granulated sugar
1/4 teaspoon vanilla extract

Steps:

  • Prepare the cake: Bring a large pot of water to a boil. Boil sweet potatoes until just tender, 15 to 20 minutes, then drain.
  • Meanwhile, make the meringue: In a stand mixer fitted with the whisk attachment, whip egg white, sugar and vanilla until glossy, stiff peaks form. Scrape meringue into a bowl and set aside; rinse off the whisk attachment and bowl and return to stand mixer.
  • Heat oven to 325 degrees and butter a 9-by-5-inch (23-by-12-centimeter) loaf pan.
  • Transfer sweet potatoes to stand mixer bowl. Add orange juice and whisk until smooth, scraping down sides of the bowl to make sure there are no lumps. Add oil, granulated sugar, brown sugar and salt and mix until well combined. Add eggs one at a time, mixing well after each addition; use a rubber spatula to scrape down the sides of the bowl.
  • In a separate bowl, use a fork to mix together flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Add to egg mixture in stand mixer and combine on low speed just until smooth. Transfer batter to the prepared loaf pan.
  • Use a spoon to top the batter with the meringue, gently swirling it into the batter and pulling it back out a few times to create streaked peaks. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Let cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

CITRUS-KISSED SWEET POTATO CAKE



Citrus-Kissed Sweet Potato Cake image

I came up with this spiced cake to use up leftover sweet potatoes after Thanksgiving. Cover the grated sweet potatoes with a damp paper towel to prevent discoloration.-Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

2 cups sugar
1-1/2 cups canola oil
4 large eggs
1 tablespoon grated orange zest
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1-3/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
3 cups shredded peeled sweet potatoes (about 9 ounces)
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-1/2 cups confectioners' sugar
1-1/2 teaspoons grated orange or lemon zest
1-1/2 teaspoons lemon juice
1/8 teaspoon orange or lemon extract
Orange peel strips

Steps:

  • Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, beat sugar, oil, eggs and orange zest until well blended. In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into sugar mixture. Stir in sweet potatoes., Transfer to prepared pans. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar, orange zest, lemon juice and extract until smooth. Spread frosting between layers and over top and sides of cake. Decorate with orange peel. Refrigerate leftovers.

Nutrition Facts :

SUPER EASY SWEET POTATO CAKE (DOCTORED CAKE MIX)



Super Easy Sweet Potato Cake (Doctored Cake Mix) image

I got the cake mix doctor book from the library and was inspired to create something on my own. It seems very easy to doctor a cake mix to make something terrific. If you like sweet potato casserole, you'll love this cake. Perfect for the holidays.

Provided by Janice2

Categories     Dessert

Time 45m

Yield 2 9, 16 serving(s)

Number Of Ingredients 7

1 (18 ounce) box yellow cake mix with pudding
3 eggs
1 cup milk
1 orange, juice of
1/3 cup vegetable oil
1 cup mashed sweet potato, from can (most so called yams are actually sweet potatoes so you can use canned yams)
3 teaspoons apple pie spice

Steps:

  • Preheat oven to 350°F (or as instructed on cake mix box).
  • Mash the sweet potatoes in a bowl.
  • Add in liquid ingredients: Milk, eggs, oil and orange juice. Mix until blended.
  • Add cake mix and apple pie spice. Mix on medium speed until smooth.
  • Pour into pan of choice. I used a bundt.

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