Sweet Potato Cake

 Yesterday I thought I would try my hand at changing around a recipe I found for Pumpkin Spice Cake here into a Sweet Potato Cake. Being a Southern Girl at heart, I love sweet potatoes a lot more than pumpkin. The results were delish. Yum, Yum!!

 

Sweet Potato Cake

2 c. All Purpose Flour

1 c. Brown Sugar

1 tsp. Baking Powder

1 tsp. Baking Soda

1/2 tsp. Salt

1 Tbsp. Cinnamon

3 Large Eggs (At Room Temp.)

1 c. Sour Cream (At Room Temp.)

1 c. Cooked Sweet Potato

3/4 c. Oil

1 tsp. Vanilla

You need to cook a med. sweet potato at 450 degrees until done. Let cool. While the sweet potato is cooling, set eggs and sour cream on the counter to get them to room temperature.

Preheat oven to 350 degrees . Butter and flour bundt pan (I use Bakers Joy). In a medium bowl, sift together flour, sugar, baking soda, baking powder, salt and cinnamon. In the bowl of a stand mixer, cream sweet potato, eggs, sour cream and oil. Scrape down the sides. Slowly add in the flour just until it all is incorporated. Scrape down the sides again. Blend in the Vanilla. Pour batter into the pan and just tap the beaters on the side of the bowl to remove the extra batter. Do not clean off the beaters. All of the strings from the sweet potatoes gather around them. Bake in the center of the oven for 35 to 45 min. or until a toothpick comes out clean. Cool in the pan for 10 min. and then turn out onto a wire rack to cool completely.

Enjoy!