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Nutmeg-Infused Cream-Topped Sweet Potato Cake

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Ingredients

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	2 cups cooked sweet potatoes, with skins removed
	2 cups flour
	2 cups sugar
	3/4 cup oil
	4 eggs
	2 tablespoons baking powder
	2 tablespoons baking soda
	2 tablespoons cinnamon
	2 tablespoons vanilla
	1/2 teaspoon salt
	1 teaspoon nutmeg
	1 cup heavy cream
	2 tablespoons powdered sugar
	1 teaspoon pinch nutmeg

Nutritional information

476.9

Calories

206 g

Calories From Fat

23 g

Total Fat

7 g

Saturated Fat

89.2 mg

Cholesterol

951.8 mg

Sodium

63g

Carbs

2.7 g

Dietary Fiber

38.3 g

Sugars

5.5 g

Protein

135 g

Serving Size

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Nutmeg-Infused Cream-Topped Sweet Potato Cake

Name: Nutmeg-Infused Cream-Topped Sweet Potato Cake
Prep time: 20 min
Total time: 1 h 50 min
Yield: 12-15
Cuisine: Caribbean
Ingredients: : 2; : 2; : 2; : 3/4; : 4; : 2; : 2; : 2; : 2; : 1/2; : 1; : 1; : 2; : 1

Features:

Cuisine:

Caribbean

Since this apparently was at one time a carrot cake, I just had to add a handful of golden raisins, & those, in combo with the sweet potatoes, made for a wonderfully delicious dessert! I made the nutmeg cream topping, but the first two slices that I had were just plain, one cooled down from just-baked, & the other one at room temperature! My other half, on the other hand, thoroughly enjoyed the spiced cream on top! Many thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

110 min
Serves 12
Easy

Ingredients

Directions

Sweet Potato Cake With Nutmeg Cream,I discovered one day as I ran out of carrots, that I needed a substitute for my cake, and I stumbled upon sweet potatoes. Since they cook so easy, mashed up and are so moist, why not mix up in a cake batter. I also added a twist with a touch of nutmeg that goes a long way, and the two make a great combo. Instead of cream cheese icing, I decideing to make a whipped cream topping with a bit of nutmeg. Hope you enjoy,Since this apparently was at one time a carrot cake, I just had to add a handful of golden raisins, & those, in combo with the sweet potatoes, made for a wonderfully delicious dessert! I made the nutmeg cream topping, but the first two slices that I had were just plain, one cooled down from just-baked, & the other one at room temperature! My other half, on the other hand, thoroughly enjoyed the spiced cream on top! Many thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring’s round of Pick A Chef],I discovered one day as I ran out of carrots, that I needed a substitute for my cake, and I stumbled upon sweet potatoes. Since they cook so easy, mashed up and are so moist, why not mix up in a cake batter. I also added a twist with a touch of nutmeg that goes a long way, and the two make a great combo. Instead of cream cheese icing, I decideing to make a whipped cream topping with a bit of nutmeg. Hope you enjoy

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Steps

1 Done	Bake Sweet Potatoes Inside Oven For About 45 Minutes at 350 Degrees. Once Very Fork Tender, Peel and Scoop Out Potaotes After They Have Cooled. Leave Oven Turned on For Cake.
2 Done	Grease 13x9x2" Baking Pan.
3 Done	Mix All Dry Ingredients Into Large Mixing Bowl: Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg. in a Seperate Bowl, Mix Sweet Potatoes, Sugar, Eggs, Oil, Vanilla. Combine Wet Ingredients to Your Dry Ingredients and Mix Until All Constistency Is Smooth With Out Lumps.
4 Done	Pour Into Battered Pan, Bake For About 25-30 Minutes. Allow to Cool For 20 Minutes Before Serving.
5 Done	in Seperate Bowl, Whip One Cup of Heavy Cream and 2 T Powder Sugar and Nutmeg Until Thick Consistency. Place in Refrigerator. Serve With Cake After It Cools.