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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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this recipe caught my attention first for the use of the sweet potatoes but the addition of the coconut and pecans....i think I would need to add more pecans though... the recipe is from Louisiana Sweet Potato Commission Ingredients:
• 1/2 cup butter, softened |
• 1 cup sugar |
• 2 large eggs |
• 2 cups cooked, mashed fresh sweet potatoes or 2 cans (15 ounces each) sweet potatoes, drained, mashed |
• 1 teaspoon vanilla extract |
• 2 cups all-purpose flour |
• 1 teaspoon baking powder |
• 1 teaspoon baking soda |
• 1 teaspoon ground cinnamon |
• 1/2 teaspoon ground nutmeg |
• 1/2 cup chopped pecans |
• 1/3 cup flaked coconut |
• confectioners' sugar |
• glaze (optional, see below) |
Directions:
1. Heat oven to 350°F.
2. Beat together butter and sugar in mixing bowl until blended. Add eggs one at a time, beating well after each addition.
3. Stir in sweet potatoes and vanilla
4. . Combine flour, baking powder, baking soda, cinnamon and nutmeg in another bowl.
5. Gradually add flour mixture to creamed mixture, beating well after each addition. Stir in pecans and coconut.
6. Spray 9-inch Bundt pan with nonstick cooking spray. Pour in batter.
7. Bake in 350°F oven 45 to 50 minutes or until wooden pick inserted into center of cake comes out clean.
8. Cool in pan 10 minutes; invert cake onto serving platter.
9. Dust cake with confectioners' sugar or drizzle with glaze, as desired.
10. Glaze (optional): In small bowl mix together 1 cup confectioners' sugar, 2 tablespoons milk and 1/2 teaspoon almond extract. Drizzle over cooled cake.
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