A sweet dessert that might just become your family’s new holiday favorite.
Sweet Potato Cake
2 lbs. sweet potatoes, cooked, peeled and pureed
1 1/4 c. unsweetened applesauce
1/4 c. dark brown sugar
2 t. baking powder
1 t. salt
1 T cinnamon
1 t. nutmeg
1/2 t. fresh ginger
2 t. vanilla extract
Combine sweet potatoes, applesauce sugar and eggs, ginger and vanilla until combined. In a separate bowl, mix together the baking powder, salt, cinnamon, nutmeg. Add your dry ingredients to the wet, stirring until all ingredients are mixed well. Pour into 2- 9″ greased cake pans. Bake at 350 degrees for until cake springs back when lightly touched. Cool completely.
Frost with Brown Sugar Cinnamon Butter Cream Frosting (see recipe below). Garnish with candied pecans if desired. Refrigerate leftovers covered for up to 1 week.
Brown Sugar Cinnamon Butter Cream Frosting
1/2 c. dark brown sugar
2 lbs. powdered sugar
1 c. unsalted butter, soft
3-4 T heavy cream
Cream together the butter and sugars, and cream until completely combined and fluffy. Frost your cooled cake.