Recipe: Sweet Potato Recipes (7) - 08-11-99 Recipe Swap Part 1 of 3 (updated)

7 SWEET POTATO RECIPES
Recipe Swap (Part 1) - August 11, 1999

RECIPES IN THIS FILE:
Sweet Potato Dish
Sweet Potato Surprise Cake with Coconut Icing
Candied Sweet Potatoes
Sweet Potato Cake with Caramel Frosting
Florida Sweet Potatoes
Sweet Potato Muffins
Alabama Sweet Potato Pie

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SWEET POTATO DISH
From: Marie.Ohio

This is a tried and true recipe. I'm always am asked for the recipe whenever I serve it.

Double this for a 13x9-inch pan.

FOR THE SWEET POTATOES:
1 (40 oz.) can sweet potatoes
1 cup sugar
1/2 tsp. salt
2 eggs
1/3 cup melted butter
1/2 cup milk
1 tsp. vanilla

FOR THE TOPPING:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, melted

Mix all ingredients for the sweet potatoes together and pour into dish a baking dish. Combine ingredients for the topping; sprinkle over top of potatoes.

Bake at 350 degrees F for 45 minutes.

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MED/TN: This is a recipe adapted for modern use by my mother. The original old Southern recipe calls for cake flour and 1 1/2 cups cooking oil, but I will post it if someone wants. It's a very moist, showy cake and a great addition to the holidays. The surprise is that it doesn't taste like sweet potatoes.

SWEET POTATO SURPRISE CAKE

4 eggs, separated
1 (2-layer-size) yellow cake mix
2 teaspoons pumpkin pie spice (or 1 tsp. each ground cinnamon and nutmeg)
1 cup water
1/2 cup vegetable oil
1 1/2 cups grated RAW sweet potatoes
1 cup chopped pecans
Coconut Icing (recipe follows)

Preheat oven to 350 degrees F. Grease and flour layer cake pans (or line the bottoms with wax paper).

First beat the four egg whites in separate bowl.

Mix spice(s) with dry cake mix. Add 1 cup water, oil and egg yolks; mix.

Stir in raw grated potatoes and nuts. Fold in beaten egg whites. Divide between prepared pans.

Bake at 350 degrees F for 25-30 minutes. Remove cakes from pans and set on rack to cool. (This can also be made into 9x13 cake pan with added baking time.)

Frost tops only of each layer of 3-layer cake. (Or leave 13x9-inch cake in pan and frost top when cooled.)

COCONUT ICING

1 stick (1/2 cup) butter
1 (13 oz) can evaporated milk
1 cup sugar
3 egg yolks
1 can (approx. 1 1/2 cups) coconut
1 teaspoon vanilla

In saucepan, mix first four ingredients and cook at medium heat until thickened stirring constantly. Allow to cool. Add coconut and vanilla.

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CANDIED SWEET POTATOES
From: Susan,IL
Makes 6 servings

I have also tossed in some chopped pecans in with this recipe! Really good!

8 medium sweet potatoes
1/3 cup packed brown sugar
1/4 cup butter
1/2 teaspoon salt
3/4 cup miniature marshmallows

Scrub potatoes; cut off woody portions and ends. Cook, covered, in enough boiling salted water to cover for 30-35 minutes or just till tender. Drain, peel, and cut into slices 1/2-inch thick.

In a 1 1/2 quart casserole layer halve each of the potatoes, brown sugar, butter, and salt. Repeat layering.

Bake, uncovered, in a 375 degree F oven for 30 to 40 minutes or till glazed. Sprinkle marshmallows atop. Bake about 5 minutes more or till light brown.

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SWEET POTATO CAKE WITH CARAMEL FROSTING
Source: Softasilk Championship Cake Award, 3rd place
From: eggy-in-aus

3 1/4 cups sifted Softasilk Cake Flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 extra large eggs
1 cup buttermilk
2 teaspoons vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup finely chopped pecans
2 1/2 cups cooked mashed sweet potatoes
Caramel Frosting (recipe follows)

Preheat oven to 325 degrees F. Line the bottom of three 9-inch round cake pans with wax paper; grease lightly with shortening and dust with flour.

Sifted together flour, baking powder, baking soda and salt; set aside.

Cream butter and sugar together. Add eggs and beat till blended; set aside. Add flour mixture alternating with buttermilk. Add vanilla, cinnamon and nutmeg. Add pecans and stir into mixture. Fold in potatoes.

Bake at 325 degrees for 30 minutes or until done. Place layers on rack to cool.

Frost cooled cake with Caramel Frosting.

CARAMEL FROSTING

1/2 cup brown sugar
1 stick (1/2 cup) butter
1/4 cup milk
1/2 cup butter flavored shortening
1 1/2 pounds powdered sugar, divided use
1/2 teaspoon vanilla
1 teaspoon maple flavoring
1 teaspoon butter flavoring
3/4 cup finely chopped pecans

Melt butter and brown sugar together; add milk. Set aside to cool.

In a mixing bowl beat the shortening with some of the powdered sugar; then add the brown sugar mixture and the rest of the powdered sugar a little at a time, until it is all blended. Add flavorings and pecans and stir till blended. If icing is too thick, add a little milk to make it fluffy.

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FLORIDA SWEET POTATOES
From: Debbie.D., AL
Makes 6-8 servings

2 cans (16 to 18 oz. each) sweet potatoes, drained (I use Bruce's Yams with orange/pineapple sauce
1 1/4 cups firmly packed light brown sugar
2 tsp. cornstarch
3/4 cup orange juice
1/4 cup lemon juice
2 Tbsp. butter

Preheat oven to 350 degrees F.

In 2 quart shallow baking dish, arrange sweet potatoes.

In medium bowl, combine brown sugar and cornstarch; add orange juice, lemon juice, and butter. Pour over the sweet potatoes.

Bake 50-55 minutes basting occasionally with sauce.

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SWEET POTATO MUFFINS
From: Debbie D., AL

1 1/2 cups mashed sweet potatoes (I use Bruce's Yams in orange/pineapple sauce)
1 1/2 cups sugar
1 cup oil
3 eggs
2 tsp. vanilla extract
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Nuts or raisins, optional

In a large mixing bowl, combine sweet potatoes, sugar, oil, eggs and vanilla. Mix well with an electric mixer; set aside.

Mix the dry ingredients together and add to sweet potato mixture. Beat only enough to blend. Add the nuts or raisins last, if using. Pour into greased or paper-lined muffin cups, filling the cups 2/3 full.

Bake in a 350 degree F oven for 20-25 minutes. Freezes well.

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ALABAMA SWEET POTATO PIE
From: Debbie D., AL
Makes 6 servings

4 medium sweet potatoes
1 cup sugar (I use 1/2 cup brown sugar and 1/2 white sugar)
1/2 cup butter (1 stick), softened
1/2 cup evaporated milk
2 eggs
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
Pinch salt
1 unbaked (9-inch) deep dish pie shell

Boil the potatoes until soft, then peel and place them into a mixing bowl. Beat until there are no lumps left.

Add the remaining ingredients for the filling; beat until creamy. Pour into pie shell.

Bake in a 350 degree F oven until crust is brown.