SON-Cookbook-2020

SO GOOD SWEET POTATO CAKE
Submitted by: Sherrie Flynt Wallington
Hmmm Good! A delicious cake for any day or holiday, made with sweet
potatoes, cinnamon and ginger. Topped with Honey Cinnamon Buttercream for
a perfect combination. For you calorie conscious folks (Who might that be?)it is
good just plain with no icing straight out of the oven. Sometimes, I will make up
the batter and also make sweet potato pancakes.
Wishing you and yours, good health, safety, and good eating.
Prep Time: 30 minutes Cook Time: 45 minutes
INGREDIENTS
• 2½ c. all-purpose flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• ½ tsp. salt
• 1 Tbsp. ground cinnamon
• 1 Tbsp. ground ginger
• 16 Tbsp. (2 sticks)
unsalted butter, room temp.
• 2 c. granulated sugar
• 3 large eggs, lightly beaten
• 1 Tbsp. vanilla extract
• 2½ c. mashed cooked
sweet potatoes, cooled
(about 4-5 sweet potatoes)
• 1 c. whole buttermilk
DIRECTIONS
Preheat oven to 350-degrees F. Butter and flour two 9-inch round cake pans.
Line bottoms with baking parchment and butter the top of those too.
In a large bowl, whisk together flour, baking soda, baking powder, salt,
cinnamon, and ginger. Set aside.
In the bowl of a mixer, beat together butter and sugar on medium-high for 4-5
minutes until creamy, stopping to scrape down bowl at least twice. Gradually
add beaten eggs. Beat on medium-high for 1-2 minutes until fluffy, scraping
down bowl as needed. Add vanilla and sweet potatoes and beat until smooth,
scraping down bowl as needed (scraping down the bowl is important stuff,
y’all).
Add the dry ingredients into the butter mixture in thirds, alternating with
buttermilk. Beat on low speed until just incorporated, scraping down bowl as
needed.
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