Best 14 French Quarter Sweet Potato Cake Sp5 Recipes

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The french quarter sweet potato cake is a delicious and decadent dessert that is perfect for any occasion. With its combination of sweet potato, spices, and a creamy praline sauce, this cake is sure to be a hit with everyone who tries it. This article will provide you with the best recipe to make this delicious cake in your Thermomix SP5. We'll cover everything from the ingredients you need to the step-by-step instructions, so you can easily create this delightful dessert in your own home. So get ready to tantalize your taste buds with this irresistible french quarter sweet potato cake!

Let's cook with our recipes!

SWEET POTATO CAKE



Sweet Potato Cake image

Provided by Food Network

Categories     dessert

Time 3h

Yield 12 to 16 servings

Number Of Ingredients 19

2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 cup sugar
1 1/2 cups (3 sticks) margarine
1 cup brown sugar
3 large eggs
1 tablespoon vanilla extract
2 1/2 cups mashed cooked sweet potatoes
1/2 cup crushed pineapple, drained
1 cup raisins
1 cup chopped walnuts, plus additional for garnish, optional
16 ounces cream cheese, softened
1/3 cup butter, softened
1 tablespoon vanilla extract
3 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside.
  • In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.
  • Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
  • For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth.
  • Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, if desired.

SWEET POTATO CAKE



Sweet Potato Cake image

Sweet potatoes are not only tasty and versatile, they're good for you as well. Family and friends never mind eating a nutritious vegetable when it's part of this easy-to-prepare dessert, I like to serve this as a snack cake or breakfast coffee cake.-Kathy Theriot, St. Martinville, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8-10 servings.

Number Of Ingredients 14

1-1/3 cups sugar
1 cup cold mashed sweet potatoes (without added milk or butter)
1/3 cup shortening
1/3 cup water
1 egg
1-2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground ginger
2/3 cup raisins
1/3 cup chopped pecans
Confectioners' sugar

Steps:

  • In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 337 calories, Fat 10g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 384mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

SOUTHERN SWEET POTATO CAKE



Southern Sweet Potato Cake image

Perfect for the holidays! This Southern-inspired recipe has a mild sweet potato flavor that is complemented nicely with an orange zest-allspice buttercream.

Provided by RheyganD

Categories     Desserts     Cakes

Time 2h25m

Yield 16

Number Of Ingredients 22

¼ cup shortening
¼ cup vegetable oil
¼ cup all-purpose flour
2 cups white sugar
5 eggs
1 cup vegetable oil
3 teaspoons vanilla extract
2 cups sifted all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
3 cups mashed sweet potatoes
1 cup chopped pecans
4 cups sifted confectioners' sugar
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
½ teaspoon grated orange zest
½ teaspoon ground allspice
1 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Combine shortening, vegetable oil, and flour in a bowl; mix very well. Brush two 9x9-inch cake pans with the mixture. Reserve remaining mixture for future baking.
  • Beat sugar, eggs, oil, and vanilla extract together in a large bowl.
  • Mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a separate bowl. Add to the sugar mixture gradually, mixing constantly to prevent lumps. Stir in sweet potatoes. Fold in chopped pecans. Divide batter between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely, about 1 hour.
  • Make the frosting while cakes are cooling. Combine confectioners' sugar, cream cheese, butter, vanilla extract, orange zest, and allspice in a medium bowl. Beat until smooth and creamy.
  • Place 1 cooled cake layer on a serving plate. Cover with frosting. Add second cake layer. Frost the top and sides. Sprinkle pecans on top.

Nutrition Facts : Calories 728.2 calories, Carbohydrate 83.8 g, Cholesterol 81.8 mg, Fat 42.4 g, Fiber 2.8 g, Protein 6.9 g, SaturatedFat 11.5 g, Sodium 419.6 mg, Sugar 59.2 g

WORLD'S BEST SWEET POTATO POUND CAKE



World's Best Sweet Potato Pound Cake image

Sweet potatoes during the holidays are a must in our household. This time I decided to do something different other than a casserole or a pie. I used white sweet potatoes, but any sweet potatoes will do. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!

Provided by Yoly

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h15m

Yield 16

Number Of Ingredients 14

½ cup unsalted butter, softened, plus additional for greasing bundt pan
1 (8 ounce) package Neufchatel cheese, softened
1 ½ cups brown sugar
1 ½ cups sugar
4 eggs, at room temperature
2 ½ cups sweet potatoes, baked, cooled, and pureed
3 cups cake flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
  • Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
  • Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 63.2 g, Cholesterol 66.8 mg, Fat 10.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 6.1 g, Sodium 322.4 mg, Sugar 34.5 g

HOLIDAY SWEET POTATO CAKE



Holiday Sweet Potato Cake image

Try a southern specialty you'll find very similar to familiar moist and delicious carrot cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 16

2 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 cups shredded peeled sweet potato (1 large)
3/4 cup vegetable oil
1 teaspoon vanilla
3 eggs
1 can (8 ounces) crushed pineapple in juice, undrained
3/4 cup sweetened dried cranberries
1/2 cup butter or margarine, softened
1 package (8 ounces) cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease bottoms and sides of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.
  • In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add sweet potato, oil, 1 teaspoon vanilla, the eggs and pineapple with juice. Beat with electric mixer on medium speed 2 minutes. Stir in cranberries. Pour into pans.
  • Bake 25 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
  • In medium bowl, beat all Cream Cheese Frosting ingredients with electric mixer on medium speed until smooth. Fill layers and frost side and top of cake. Garnish edge with additional dried cranberries if desired. Store covered in refrigerator.

Nutrition Facts : Calories 615, Carbohydrate 80 g, Cholesterol 95 mg, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 420 mg

HOLIDAY LEFT-OVER SWEET POTATO CAKE



Holiday Left-Over Sweet Potato Cake image

This recipe lets you use up left-over sweet potato. The cake is very moist, so you don't really need icing. Better yet, if you have left-over sweet potatoes from Thanksgiving, freeze them, and make this cake for Christmas. The whipped sweet potatoes I use already have some butter and sugar, so I only use 1 3/4 cups of sugar in the batter, but adjust the sugar amount to your liking.

Provided by MLYIN

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 55m

Yield 15

Number Of Ingredients 11

1 ¾ cups white sugar
¾ cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups cooked, mashed sweet potatoes
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
½ cup beer

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
  • Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.
  • Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 44.8 g, Cholesterol 37.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 318.7 mg, Sugar 25.3 g

FRENCH QUARTER SWEET POTATO CAKE #SP5



French Quarter Sweet Potato Cake #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. Bourbon street has nothing on this...sweet and savory with andouille sausage, sauteed shrimp, tangy green tomato all sitting on a sweet potato cake! Great as an appetizer, side dish, or made larger for a main dish...with this mix of flavors you'll make everyone's tastebuds happy!

Provided by Tiffani P.

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

1 1/2 tablespoons salted butter
1 (24 ounce) bag Simply Potatoes Mashed Sweet Potatoes
1 lb tail-on medium raw shrimp
1 (12 ounce) package andouille sausages
2 medium green tomatoes or 2 medium tomatillos, if green tomatoes are not available

Steps:

  • Heat non-stick sautee pan over medium heat. Cut andouille sausage on the bias. When the pan is hot, add sausage and cook until edges are golden brown (about 4-5 minutes). Set aside.
  • Slice green tomatoes into 1/2 inch slices. In the same pan, turn up the heat to medium-high and heat 1/2 tablespoon of butter making sure to scrape all the brown bits left by the andouille sausage. When butter is foaming, add tomato slices and sautee 2 minutes per side. Tomatoes should have nice browning on both sides. Set aside.
  • Open Simply Potatoes Mashed Sweet Potatoes and divide potatoes into 6 round balls (more or less if you are doing small appetizers or larger entree with this recipe). Using your hands, form flat patties with sweet potatoes (each should be about 1/2 inch thick). Heat 1/2 tablespoon butter in a large non-stick pan over medium heat and add sweet potato cakes. Cook approximately 4-5 minutes per side flipping once.
  • Heat last 1/2 tablespoon of butter in sautee pan over medium heat and cook shrimp until shrimp turns pink (about 2-3 minutes) flipping shrimp to cook both sides.
  • Plate the dish by placing one sweet potato cake on plate, top with one slice sauteed green tomato, followed by andouille sausage slices, and finish with a few sauteed shrimp. Serve immediately.

SWEET POTATO "BAKLAVA" #SP5



Sweet Potato

Official Contest Entry: Simply Potatoes 5Fix A twist on traditional Baklava using Simply Potatoes Mashed Sweet Potatoes.

Provided by ErinEFes

Categories     Potato

Time 1h10m

Yield 1 US | Metric, 8 serving(s)

Number Of Ingredients 5

2 cups Simply Potatoes Mashed Sweet Potatoes
22 sheets phyllo dough, covered with damp cloth, cut into 8 ", squares
1/3 cup melted butter
2/3 cup chopped walnuts
1/2 cup honey

Steps:

  • Preheat oven to 350°F.
  • Butter the bottom and sides of 8x8 glass baking dish.
  • Place 2 sheets phyllo dough in bottom of pan and brush with butter.
  • Repeat 3 more times.
  • Spread Simply Potatoes Mashed Sweet Potatoes evenly over the phyllo dough. (it helps to use an offset spatula).
  • Place 2 sheets phyllo dough over sweet potato layer and brush with butter.
  • Sprinkle a third of your nuts over this layer.
  • Add 2 more sheets phyllo dough and brush with butter.
  • Repeat the phyllo, butter, nut layers 2 more times, making sure the last top layer has butter.
  • Cut in half with a sharp knife.
  • Make four slices the opposite direction, being sure to cut all the way to the bottom. You should have 8 pieces.
  • Bake for 50 minutes until golden brown.
  • Brush honey evenly over top and let cool.

LAYERED MAPLE SWEET POTATO CHEESECAKES #SP5



Layered Maple Sweet Potato Cheesecakes #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. Delicious mini cheesecakes featuring Simply Potatoes mashed sweet potatoes.

Provided by Mary T.

Categories     Cheesecake

Time 45m

Yield 12 Miniature Cheesecakes, 4-6 serving(s)

Number Of Ingredients 5

12 vanilla wafers
8 ounces cream cheese, softened
2 eggs
1/2 cup Simply Potatoes Mashed Sweet Potatoes
1/4 cup pure maple syrup

Steps:

  • Preheat oven to 350 degrees Fahrenheit, Line a 12 cup muffin tin with liners. Place one vanilla wafer in the bottom of each cupcake liner.
  • Beat cream cheese and add eggs one at a time. Beat until smooth. Divide mixture in half.
  • To half of mixture beat in Simply Potatoes Mashed Sweet Potatoes and divide equally among the 12 cookie lined muffin tins. Beat maple syrup into remaining half of batter and spoon carefully over the pumpkin layer.
  • Bake at 350 degrees F for 20 - 25 minutes until filling is set. Let cool at room temperature for about 30 minutes, then chill in refrigerator for 2 - 4 hours.

Nutrition Facts : Calories 366.3, Fat 25.3, SaturatedFat 12.6, Cholesterol 155.5, Sodium 275.3, Carbohydrate 28.5, Fiber 0.4, Sugar 13.8, Protein 7.3

YUMMY SWEET POTATO CAKE



Yummy Sweet Potato Cake image

I know you may have had sweet potato pie, but what about sweet potato cake? Follow these simple directions and you will be on your way to tasting the most moist flavorful sweet potato cake around.

Provided by iAm Free

Categories     Desserts     Cakes

Time 1h40m

Yield 16

Number Of Ingredients 14

1 cup milk
1 orange, zested and juiced
2 ½ cups all-purpose flour, plus more for dusting pans
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground allspice
1 tablespoon ground cinnamon
½ teaspoon sea salt
2 cups white sugar
1 cup salted butter, at room temperature
½ cup brown sugar
3 eggs, lightly beaten
2 ½ cups cooked, mashed sweet potatoes
1 tablespoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans; line bottoms with greased parchment paper.
  • Combine milk and 2 tablespoons orange juice in a bowl; set aside at room temperature for at least 10 minutes.
  • Mix orange zest, flour, baking powder, baking soda, allspice, cinnamon, and sea salt together in a bowl.
  • Beat white sugar, butter, and brown sugar together in a large bowl using an electric mixer on high speed until creamy. Reduce speed to low; slowly add 1/3 of the beaten eggs and mix until well incorporated. Repeat process until all eggs are added. Add sweet potatoes and almond extract; mix until smooth.
  • Stir flour mixture into butter mixture 1/3 at a time, alternating with milk-juice mixture. Beat on low speed until just incorporated. Divide batter evenly between prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Cool in pans for 10 minutes; invert onto rack to cool completely, about 15 minutes.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 57.7 g, Cholesterol 66.6 mg, Fat 13.1 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 7.8 g, Sodium 328.3 mg, Sugar 34.9 g

GRUYERE POTATO CAKE #SP5



Gruyere Potato Cake #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. Hash brown potatoes baked together with Gruyere Cheese, proscuitto and sour cream.

Provided by dinnerbell6

Categories     Potato

Time 47m

Yield 6 Cups, 4-6 serving(s)

Number Of Ingredients 5

2 (4 ounce) packages of cubed prosciutto
20 ounces Simply Potatoes® Shredded Hash Browns
8 ounces sour cream
1 cup dry pancake mix
8 ounces gruyere cheese, shredded and divided

Steps:

  • Preheat oven to 350 degrees.
  • Heat a non-stick skillet over high heat for one minute, add prosciutto and reduce heat to medium. Sauté for 2 minutes stirring often. Place prosciutto in large bowl and do not wash skillet. Add Simply Potatoes Shredded Hash Browns to the skillet and press down lightly until hash browns are flattened and spread out. Cook for 2 minutes without stirring over medium heat. Turn hash browns, press down again with the spatula and cook for 2 more minutes. Turn off heat and add the Simply Potatoes Shredded Hash Browns to the bowl with the prosciutto. Mix in the sour cream, pancake mix and Gruyere, saving out 1/2 cup of cheese for later. Mix together until well blended and spread evenly into a prepared 9 inch round non-stick cake pan.
  • Bake for 30 minutes, remove and let cool for 5 minutes. Preheat broiler to high heat and place rack in center of the oven. Run a knife around the edge of the potato pan to loosen and turn upside down onto a baking sheet, tap the top of the pan to loosen and carefully remove cake pan. Sprinkle top with the remaining cheese and place in oven for 2 minutes to brown. Watch carefully as not to burn.
  • Remove from oven, using a large spatula carefully place cake onto a serving platter. Slice in triangles to serve.

Nutrition Facts : Calories 472.2, Fat 31.8, SaturatedFat 17.9, Cholesterol 100.4, Sodium 633.6, Carbohydrate 25.1, Fiber 0.9, Sugar 2.3, Protein 21.4

SWEET POTATO SHEET CAKE



Sweet Potato Sheet Cake image

Developed this recipe when we had too many leftover baked sweet potatoes.

Provided by Juli Carvi

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h15m

Yield 48

Number Of Ingredients 12

15 cups all-purpose flour
3 tablespoons kosher salt
3 tablespoons baking soda
3 tablespoons ground cinnamon
4 teaspoons ground nutmeg
2 teaspoons allspice
2 teaspoons ground cloves
12 cups white sugar
12 cups cooked and mashed sweet potatoes
16 eggs
4 cups vegetable oil
3 cups orange juice

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease and lightly flour 2 sheet cake pans.
  • Mix flour, salt, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl.
  • Beat sugar and sweet potatoes in a bowl using an electric mixer until smooth and creamy. Add eggs, oil, and orange juice; beat until well combined.
  • Pour flour mixture into potato mixture and beat for 4 minutes, scraping down the sides of the bowl twice. Pour batter into prepared sheet cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes.

Nutrition Facts : Calories 593.1 calories, Carbohydrate 96.8 g, Cholesterol 62 mg, Fat 20.5 g, Fiber 3.6 g, Protein 7.4 g, SaturatedFat 3.5 g, Sodium 627.1 mg, Sugar 56.3 g

SPICY SWEET POTATO POPPERS #SP5



Spicy Sweet Potato Poppers #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. These bite-size appetizers are perfect for a crowd! Simply Potatoes Mashed Sweet Potatoes are combined with a spicy Monterey jack cheese, and coated in crispy panko bread crumbs, then fried until golden brown. Sweet, creamy and crispy...they will be a hit with your family and friends!

Provided by curlykcook

Categories     Potato

Time 1h4m

Yield 48 poppers, 12 serving(s)

Number Of Ingredients 5

1 (24 ounce) package Simply Potatoes Mashed Sweet Potatoes
6 ounces monterey jack pepper cheese, shredded
2 eggs, beaten
2 1/2 cups italian seasoned panko breadcrumbs
4 cups canola oil, for frying

Steps:

  • In a large bowl, combine mashed sweet potatoes and pepper jack cheese. Mix well.
  • Using wet hands, form into popper shape, like small footballs about 1.5 inches long. Wet hands often to reduce sticking.
  • Dip poppers into beaten eggs, then roll in panko bread crumbs to coat. Place coated poppers on a large plate.
  • Place poppers into the fridge to chill for 30 minutes.
  • Heat oil in a deep, heavy pot over medium-high heat to 350 degrees F. Carefully drop poppers into the hot oil. Fry in batches until golden brown, about 3 to 4 minutes.
  • Remove with a slotted spoon, and drain on paper towels. Stick a toothpick into each popper and serve hot.

Nutrition Facts : Calories 796.1, Fat 79, SaturatedFat 8.6, Cholesterol 43.6, Sodium 252.7, Carbohydrate 16.4, Fiber 1, Sugar 1.5, Protein 7.5

SWEET POTATO CAKE



Sweet Potato Cake image

Here, I've created my version of sweet potato pie, but it's not as heavy and not as sweet. The cranberry foam gives a nice added pop of acidity.

Yield serves 14 to 15

Number Of Ingredients 21

1/2 cup (124g) Simple Syrup (page 184)
1/2 cup (120g) water
3/4 cup (100g) dried cranberries
1 pound sweet potatoes
1/4 cup (30g) all-purpose flour
3/4 teaspoon (3g) baking powder
1/8 teaspoon (1g) baking soda
Coarse salt
3 tablespoons (45g) heavy cream
5 large egg yolks
5 tablespoons (75g) unsalted butter, melted
3 large egg whites
1/2 cup (100g) granulated sugar
Turbinado sugar
2 2/3 cups (340g) fresh cranberries
1/4 cup plus 2 tablespoons (100g) Simple Syrup (page 184)
2 1/2 teaspoons (2.5g) Versa-Whip 600K (see Note)
1/4 teaspoon (0.3g) xanthan gum
3 1/2 ounces (100g) fresh dates
1 1/4 cups (300g) water
Flax Seed Tuiles (page 206)

Steps:

  • Put the simple syrup and water in a saucepan and bring to a boil. Add the cranberries and bring back to a boil. Turn off the heat and leave the cranberries to plump for 30 minutes. Drain well.
  • Heat the oven to 425°F or 400°F on convection.
  • Prick the sweet potatoes in several places with the tip of a paring knife. Place on a piece of heavy-duty aluminum foil and bake until the potatoes are very tender and the juices that have seeped out have caramelized, about 1 hour. When the potatoes are cool enough to handle, peel and put through a food mill to make a puree. Put the puree in a saucepan and cook, stirring often, until the puree is very dry. Measure out 1 1/2 cups.
  • Reduce the oven temperature to 375°F (350°F if you're using convection). Spray fourteen to fifteen 2 x 2-inch ring molds with cooking spray and coat the insides with sugar. Set them on a baking sheet lined with a Silpat or parchment.
  • Whisk the flour, baking powder, baking soda, and a pinch of salt together.
  • Put the heavy cream, egg yolks, and melted butter in a mixing bowl. Whisk until very smooth but not frothy. Whisk in the warm sweet potato puree. Whisk in the dry ingredients, beating just until smooth.
  • Put the egg whites in the bowl of a standing mixer fitted with the whisk. Turn it on to low, and beat the whites gently for 2 minutes, to start establishing a structure. The whites will look frothy but still a bit wet. Turn the speed up to medium and add 3 tablespoons of the granulated sugar. Continue to beat at medium speed until the whites have body and are just shy of having soft peaks. Add 3 more tablespoons of the sugar and continue beating until the whites have formed firm peaks. Add the remaining 2 tablespoons sugar and beat until the whites are glossy and smooth and almost stiff.
  • Fold one-quarter of the whites into the batter to lighten it. Fold in the remaining whites, gently but thoroughly.
  • Fill a pastry bag with the batter and pipe into the molds, filling them one-quarter of the way up. Make a layer of the cranberry filling, then pipe in more batter to fill the rings two-thirds full. Sprinkle the tops with turbinado sugar. Bake until a knife comes out clean, about 20 minutes, rotating the pan halfway through baking.
  • Let cool on a rack for a minute or so, then remove the rings. Let cool completely.
  • Set up an ice bath in a large bowl.
  • Put the cranberries and simple syrup in a saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer until the cranberries pop and have broken down a bit.
  • Scrape into a blender and make a smooth puree. Strain through a fine strainer into a medium bowl (discard the solids) and set into the ice bath, stirring often to chill completely.
  • Sprinkle the Versa-Whip and xanthan gum over the surface of the cranberry puree and whisk in slowly and thoroughly. Whisk until very light and airy, the consistency of shaving cream. Refrigerate, covered with plastic wrap, until you're ready to serve or for up to 5 hours.
  • Pit and chop the dates. Put them in a small saucepan with the water and bring to a boil over medium-high heat. Turn off the heat and let the dates sit for 10 minutes.
  • Put the dates and liquid in a blender and make a smooth puree. Strain through a fine strainer (discard the solids).
  • Smear a layer of the date puree across half a dessert plate. Set a sweet potato cake on the puree.
  • Whip the cranberry foam with a whisk to restore its consistency (it falls sometimes) and put a scoop of it next to the cake. Garnish with a tuile. Repeat for each serving.
  • Here's an alternative to the cranberry foam. Make the cranberry puree and mix it with an equal amount of heavy cream. Pour it into a soda siphon and charge it with a cream whipper charger (N2O). Give it a good shake and try a squirt; if it's not carbonated enough for your liking, use a second charger. Make a variationof the Crispy Almond Phyllo (page 211) to stand in for the tuile; replace the almond flour with whole flax seeds.

Tips:

  • When selecting sweet potatoes, choose ones that are firm and free of blemishes.
  • To ensure the cake is cooked evenly, use a toothpick or skewer to check the center. It should come out clean when inserted.
  • For a richer flavor, use dark chocolate instead of semi-sweet chocolate.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • Store the cake in an airtight container at room temperature for up to 3 days.

Conclusion:

With its moist texture, sweet potato flavor, and chocolate ganache topping, this French Quarter Sweet Potato Cake is a delicious and unique dessert that is sure to impress your guests. Whether you're serving it at a party or enjoying it as a special treat, this cake is sure to be a hit.

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