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Recipe Corner
Opt for sweet potato cake, instead of casseroles or pies
Markets still have sweet potatoes for sale, and the versatile root vegetable can be prepared in many different ways.
If you’d like to try something slightly different than the usual side dish for breakfast, lunch or dinner, try making a sweet potato cake.
You’ll find this sweet potato cake recipe makes a soft and delicate dish that has beta carotene, potassium, and Vitamins A and C, according to the U.S. Department of Agriculture.
These nutrients are typical of this root vegetable native to the Americas.
Here’s what you’ll need to prepare the cake:
3 tablespoons of butter
¾ cup of sugar
¼ cup of flour
1 large sweet potato already baked and peeled
1 cup of milk
3 eggs, separated
¼ teaspoon of salt
You’ll first cream together the butter, ¼ cup of sugar, the flour, sweet potato, milk and egg
If you’d like to try something slightly different than the usual side dish for breakfast, lunch or dinner, try making a sweet potato cake.
You’ll find this sweet potato cake recipe makes a soft and delicate dish that has beta carotene, potassium, and Vitamins A and C, according to the U.S. Department of Agriculture.
These nutrients are typical of this root vegetable native to the Americas.
Here’s what you’ll need to prepare the cake:
3 tablespoons of butter
¾ cup of sugar
¼ cup of flour
1 large sweet potato already baked and peeled
1 cup of milk
3 eggs, separated
¼ teaspoon of salt
You’ll first cream together the butter, ¼ cup of sugar, the flour, sweet potato, milk and egg
yolks in a large bowl, using a hand or stationary mixer.
Once you’ve completed this step, let the sweet potato mixture sit.
Then, take a small bowl (making sure you use a metal bowl for best results) and mix the egg whites and the salt until the egg whites becomes firm.
At this point, you’ll want to gradually add the remaining ½ cup of sugar.
Once you’ve added the sugar to the fluffy egg whites, fold them into the sweet potato mixture. Then, pour the batter into a buttered dish - I’ve found a glass 1 ½ quart-sized dish works well.
Set your dish into a pan than has about one inch of boiling water and place this into the oven. Bake at 325 degrees for about one hour. Then, let the cake cool.
This sweet potato cake will be custard-like, moist and sweet that melts in your mouth.
– Bobbie Whitehead
Once you’ve completed this step, let the sweet potato mixture sit.
Then, take a small bowl (making sure you use a metal bowl for best results) and mix the egg whites and the salt until the egg whites becomes firm.
At this point, you’ll want to gradually add the remaining ½ cup of sugar.
Once you’ve added the sugar to the fluffy egg whites, fold them into the sweet potato mixture. Then, pour the batter into a buttered dish - I’ve found a glass 1 ½ quart-sized dish works well.
Set your dish into a pan than has about one inch of boiling water and place this into the oven. Bake at 325 degrees for about one hour. Then, let the cake cool.
This sweet potato cake will be custard-like, moist and sweet that melts in your mouth.
– Bobbie Whitehead
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