Did you know that I am hosting the Potato Ho Down this month? That’s right – in a few days, you can come here to see all the amazing creations my fellow potato lovers have come up with in the last month. You are welcome to participate – if you have a favorite potato recipe, blog it, and send me the details, which can be found here. If I can get it together, you will actually see the Ho down on Thursday, so you have until tomorrow to submit an entry
And, since I am hosting this month, I wanted something totally amazing. I think I finally have it. Sweet potatoes are so wonderful in baked stuff – even better than pumpkin when you get right down to it, because a sweet potato is, well – sweeter. And richer, with more depth. And they are nicer to their mommies. Or so I have heard. Anyway – this took a few tries to get just right, but the final version is rich and moist, with a nice cinnamon kick and a lovely satisfying crunch from the pecans.
Preheat oven to 350º
In a large bowl, cream together:
1/2 cup softened butter
1 cup white granulated sugar
1/2 cup dark brown sugar, packed
Beat in, until fluffy
2 eggsThen, beat in
3/4 cup sour cream
1 cup cooked, mashed sweet potato
1 & 1/2 teaspoons vanilla extractThen mix in the dry ingredients, until throroughly combined
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon allspiceGenerously grease a 10 inch springform pan [I should note, that I used an 8 inch pan by mistake] or a 9 x 13 inch pan. In a springform pan, I would use a piece of parchment paper in the bottom because it makes it a lot easier to get it off the bottom part. In the 9×13 it’s not necessary, because you probably won’t be taking it out of the pan whole. In either case, spread half of the batter in the greased pan.For the struesel mixture, you need
4 tablespoons melted butter
1/2 cup flour
1/2 cup packed brown sugar
1 teaspoon cinnamon
Spread half of that mixture evenly over the batterSpread the remaining batter in the pan, try not to disturb the struesel layer too much. An easy way to do this is to put the batter in the pan in big dollops and spread each dollop from the center of itself outward, rather than putting it all in at once and spreading from the center of the pan, which tends to also push all the middle part to the edges. Top the second layer of batter with
1 cup lightly toasted, roughtly chopped pecansAnd then the remainder of the struesel, sprinkling even over the nuts.Put the pan on the middle rack in the oven. Baking times will vary, depending on the pan you use. A 9×13 will probably be done in about 45 minutes. A 10 inch spring form pan will take about an hour. [Because I used the 8 inch spring form, it took nearly 70 minutes, and the top got a little darker than I like] No crumbs should stick to a toothpick inserted near the center – it is actually better to let this go a couple additional minutes, than to pull it out too soon. It is a moist cake anyway, so you would have to practically burn it to dry it out. Cool on a rack – if using a spring form pan, remove the outer ring after about 10 minutes.Serve warm or at room tempurature, drizzled with a little glaze made from 1/2 cup confectionary sugar, mixed with a tablespoon or two of cream.Can’t you just hear it calling your name?
I am deaf to its call .. I am refusing to hear … oh damn …
You are killing me with this. Guess I will have to stop for some sweet potatoes on the way home from work. I can’t wait to taste it!
…Yeah, yeah dangnabbit, it’s calling my name so loud I have to answer back! :o)
…So totally yum! Def’ to add this one to my repoirtoire – Thank you!
I love sweet potatoes. This cake looks soooooooo good!
This looks absolutely excellent and I have never heard of sweet potatoes and pecans–looks yummy!
It looks delicious, D, but you forgot to take the pookies out of the eggs! :D
Oh, I am so glad you cook….it looks GREAT. I’ll have to try it.
This is too outrageous! And what is killing me is that I cannot get those beautiful, sweet orange sweet potatoes in France, only the chestnutty-flavored white ones. And how I love sweet potato pie! This one is a doozy!
DAMN does that look great – what a wonderful way to use the sweet potato!! Impressive~~
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this looks so yummy. Do you have a printable recipe???
Gorgeous, delicious, and irresistible!
Hello? I love you!
sweet potato and Jesse Metcalfe are my two favorite loves (and my hubby!) LOL
I really like baking with sweet potatoes and this sounds amazing!
Yum and Yum!
Sweet potatoes and a bit expensive and hard to come by here in Norway, but this recipe looks like it would be worth the splurge! It’s been a looong time since I’ve made a decent coffee cake.
Thanks for sharing1
Delicious looking cake! I especially like the last photo- the perspective of the cake is great. I always thing it’s hard to get a good perspective with triangular shaped food like pies or cakes. Thanks for sharing!
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Just made this cake with some leftover baked mashed sweet potato. The batter tastes incredible. I used a 9 inch spring form pan because I like it a bit deep dish. It made a beautiful cake. Thanks for this keeper recipe.
Glad that it turned out well Elaine – enjoy!
I made this cake yesterday (a 9×9 pan worked well) and it is absolutely delicious! Thank you for the wonderful recipe!
Thanks for letting me know Catherine – so glad it came out well for you.
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Wonderful recipe. Take them to the next level by roasting the pecans separately until they’re dark but not burned before adding to the cake. You can also grind some of the toasted pecans to a powder and mix in with the flour. Amazing!
I make this one for special occasions and it is a big hit. A dollop of double cream and a quick zap in the micro make this delicious. As pecans cost the earth here I use walnuts – the flavour is amazing!
Thanks for a great failproof recipe