What’s a girl to do with sweet potatoes that look like carrots?
But there I was, stuck with sweet potatoes and no time to make them into something dinner-esque. And a cake is what I thought of…naturally.
Don’t believe me? Ask Nate. He’ll tell you about the fact that the fall-scented candles are being lit at 5:30am. You know, just in case the day turns out to be 75 degrees and sunny and the leaves turn yellow. Just in case.
Get on it.
- 3 small or 2 large sweet potatoes, peeled and shredded (you can use a box grater but we have a shredding attachment on the food processor that saves so much time!)
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 4 eggs
- 1 cup oil
- 1/2 cup butter, melted
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 1/2 cups flour
Preheat oven to 350 and grease a 9×13 pan (or 2 8-inch cake pans). Combine the oil, butter, and sugars and mix for about 1 minute to help dissolve the sugar. Add in the eggs and mix til combined. Sift together the flour, salt, baking powder, baking soda, and spices and stir into the wet ingredients until just combined. Fold in the shredded sweet potatoes. Pour into cake pans and bake at 350 for 30-45 minutes until a toothpick comes out clean (if it starts to get too brown on top just cover with a piece of foil). Let cool completely before frosting.
CREAM CHEESE FROSTING
- 8 oz cream cheese at room temperature
- 1 stick butter, at room temperature
- 1 tsp vanilla
- 1 1/2 cups powdered sugar
Cream together the cream cheese and butter until soft and fluffy. Add the vanilla and powdered sugar and mix until smooth. Spread on cooled cake.