Wonderful! I skipped the icing; my sweetness is easily satisfied, I was afraid it was too sweet for me with the icing. This cake is amazing. He used the first recipe for the sweet potatoes, I can’t understand why anyone would alter the recipe or give it less than 5 stars.
-I have an almost exact recipe for sweet potato cake that a southern friend gave me. It uses buttermilk instead of evaporated. Has anyone tried it? How is the taste different? She said if you want it creamy, put the potatoes in a food processor. Please warn me before I try it.
-This is a good recipe. I make sweet potato cakes all the time. The only thing I’d add is to strain the potatoes first. I don’t like lumps or strings in my cake and by straining the potatoes first I get a very smooth pulp and cake. I also add some cinnamon and nutmeg to my recipe.
2 c sweet potatoes, cooked and mashed (about 3)
1 1/2 c of sugar
2 tablespoons of flour
1 can(s) evaporated milk (5 ounces), divided
1 egg, lightly beaten
1 teaspoon vanilla
1 9″ pie crust, unbaked
1/2 c sugar
2 1/4 teaspoon flour
2 tablespoons butter, melted
2 tablespoons of evaporated milk (from the previous can)
1/4 cup walnut, optional
1. Preheat oven to 375 degrees. Put the unbaked pie crust on a cookie sheet.
2. In a bowl, combine the sugar, flour, milk (set aside 2 Tablespoons for use in Glaze), egg and vanilla.
3. Stir in the sweet potatoes. Pour into the pie shell.
4. For the Glaze, combine the sugar, flour, butter and 2 Tablespoons milk. Drizzle over the sweet potato mixture, but don’t overdue it! If desired, garnish with the pecan halves.
5. Bake for 1 hour or until crust is golden brown and a knife inserted near the center comes out clean.
6. Tip: Sometimes I do not even use the Glaze; especially if I use the left-overs from the Sweet Potato Wedges. It can get a little too sweet!