MAKING THE POUND CAKE.
Preheat the oven to
br>At low speed, add sweet potato and eggs one at a
/2 cup coconut and sweet potato and mix well.
Using
Mix in sweet potato puree until well incorporated.
Combine cake flour, baking
Cream butter; gradually add sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Add sweet potatoes; beat well.
Combine flour, baking powder, soda, cinnamon, nutmeg and salt; gradually add to sweet potato mixture, beating well after each addition (batter will be stiff).
Stir in vanilla, coconut and pecans.
Spoon batter into a well-greased 10-inch tube pan.
Bake at 350\u00b0 for 1 hour and 15 minutes; remove from pan and let cool completely.
Yield:
One 10-inch cake.
Sift flour, salt, baking powder, cinnamon and nutmeg; set aside.
In large mixing bowl mix butter, sour cream and sugar until smooth.
Add sweet potato puree and eggs.
Mix until incorporated. Add vanilla, then fold in dry ingredients.
Pour the mixture into a lightly oiled 9-inch loaf pan and bake in 300\u00b0 oven for 45 to 55 minutes until a toothpick or skewer inserted near center comes out clean.
Remove from oven.
Allow to cool before serving.
r until creamy.
Add sweet potatoes, buttermilk and extracts, beating
utter and sugar.
Add sweet potatoes and beat until light
Lightly grease two 8-inch cake pans. In a large bowl
In a mixing bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Add sweet potato, water and
vanilla; mix well. In a small mixing bowl, beat egg whites until stiff, fold into the sweet potato mixture. Combine flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture. Stir in pecans. Pour into three greased 9 inch round cake pans. Bake at 350\u00b0 for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.
In a large bowl, cream together the butter and sugar. Add the egg yolks, sweet potatoes, water, and vanilla. Mix well.
In another bowl, combine the flour, cocoa, and baking powder. Add to the sweet potato mixture.
Beat the egg whiltes until they form stiff peaks. Fold the egg whites and nuts into the batter. Pour into a greased 9x13 baking dish. Bake at 350 degrees for 30-35 minutes.
Allow to cool completely before frosting.
n another bowl.
Mash sweet potato in a large bowl.
25\u00b0.
Bake your sweet potatoes for at least 45
fter each addition. Add the sweet potatoes, and mix until the
ine an 8 inch springform cake pan with parchment paper. Combine
Cook sweet potato in boiling, lightly salted water
he milk, add the mashed sweet potato and maple syrup and stir
fter each addition. Add mashed sweet potato, self-rising flour and pumpkin
nch round cake pan.
Boil, steam or microwave sweet potato until tender
Preheat the oven to 350\u00b0F. Lightly grease an 8-inch round cake pan.
Place sweet potato in a microwave-safe bowl; cover with boiling water. Cook on high (100%) for 4 mins or until just tender. Drain; refresh under cold water. Layer sweet potato, 3/4 of the arugula then tuna in prepared pan.
Whisk eggs, cream and cheese in a medium bowl. Pour into pan.
Bake for 30 mins or until set. Let stand for 10 mins. Invert onto a plate. Toss remaining arugula with tomato, onion, mint and cilantro. Serve frittata with salad and lemon wedges.