Tuesday, December 16, 2008

Sweet Potato Cake with Brown Sugar Icing

Adapted and slightly modified from epicurious. Didn't have time to make the brown sugar icing, but the cake was already sweet enough. This was a good use for sweet potatoes, since I baked a batch of them this weekend, and they were unfortunately rather bland tasting.


Wet ingredients
- ~ 2 cups mashed sweet potatoes
- 1.5 cups vegetable oil
- 4 large eggs
- 1 tsp vanilla extract

Dry ingredients
- 2 3/4 cups AP flour
- 2 tsp all spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup sugar


- 1 cup powdered sugar
- 3/4 cup dark brown sugar
- 1/2 cup whipping cream
- 1/2 stick unsalted butter

  1. For the cake, first mix the wet ingredients together, adding in the eggs one at a time.
  2. In a separate bowl, mix the dry ingredients together. Then slowly combine with wet ingredients.
  3. Bake at 325 degrees F ~ 1 hr and a half. I cover them for the first hour with aluminum foil, then take the foil off in the last 30-45 minutes to get a nice crust.

  1. For the icing, add brown sugar, cream, and butter into saucepan over heat. Stir until butter melts, and sugar dissolves.
  2. Bring to boil. Boil 3 minutes.
  3. Remove from heat, add in vanilla if desired.
  4. Pour brown sugar mixture over powdered confectioner's sugar.
  5. Whisk icing until smooth.
  6. Cool icing until lukewarm, whisking often, ~ 15 minutes.
  7. Spoon over cake.


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