Recipe of the Week - February 19, 2014
Southern Sweet Potato Cake
2 cups sugar
2 cups canola oil
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp. baking soda
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp. ground allspice
½ tsp salt
3 cups shredded peeled sweet potatoes (about 2 medium)
1 cup finely chopped walnuts
8 oz. pkg. fat free cream cheese
½ cup butter, softened
1 tsp vanilla extract
2 cups confectioners’ sugar
Preheat oven to 350°F. Grease a 13x9 inch baking pan.
In a large bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into egg mixture. Stir in sweet potatoes and walnuts.
Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan.
In small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Spread over cooled cake. Refrigerate leftovers.
Provided by Debbie clark, RCH Food and Nutrition Manager.
RCH Marketing/Public Relations Coordinator