Rev. Dr. Andrea M. King
Cooking with Pastor King: Sweet Potato Cinnamon Swirl Cake
3 cups flour
1/2 tsp nutmeg
1/4 tsp salt
1 cup sugar
4 tsp baking powder
2 cups cooked sweet potatoes
11/2 cups milk
2 eggs, beaten
2 tsps vanilla (depending on your taste, 1tsp of rum or 1 tsp of lemon can also be substitutes for 1 tsp vanilla
1 cup butter, softened
1 cup brown sugar
2 TBLS flour
1 TBLS cinnamon
2 cups powdered sugar
5 TBLS milk
1 tsp vanilla
1 cup chopped pecans or walnuts (optional)
The recipe calls for 2 cups of sweet potatoes. Peel and dice up 3 small sweet potatoes. Boil them until tender and whip them with an electric mixer (or use food processor) until smooth. NOTE: You may also use baked or microwaved sweet potatoes, just as long as they are tender. Also, when boiling do not overcook or let potatoes set in water for too long. You should get about 2- 2 1/3 cups of sweet potatoes. Follow the recipe exactly until it come to the cake topping.
Preheat oven to 350°F. Grease a 13×9 inch baking pan.
In a large bowl combine flour, sugar, salt, and baking powder and nutmeg (if using self-rising flour, omit salt and baking powder). Stir with a fork to combine.
In another large bowl beat sweet potatoes and milk until smooth. Add beaten eggs, and vanilla (or other flavorings), beat until combined. Slowly add flour to sweet potato mixture, mixing until just incorporated. Slowly stir the melted butter into the batter until well combined. Pour batter into the greased pan. Make swirl topping.
Swirl Topping directions:
Mix all the topping ingredients together until well combined. Drop evenly over the batter and swirl with a knife or a wooden pick. Bake cake for 30- 35 minutes. Allow cake to cool slightly while you make the glaze.
Combine all glaze ingredients. Mix well until smooth. Spoon glaze over warm cake.
NOTE: If you're thinking that you could probably do this recipe using canned pumpkin, you're welcome to give it a whirl (or a swirl).