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1 cup butter or margarine, softened
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2 cups sugar
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2 cups cooked, mashed, and cooled sweet potatoes (2 medium)
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1 tsp. vanilla
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4 eggs
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3 cups all-purpose flour
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2 tsp. baking powder
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1 tsp. ground cinnamon
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½ tsp. baking soda
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½ tsp. nutmeg
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¼ tsp salt
Frosting – 1 ¼ cup sifted powdered sugar, 8 ounces cream cheese (softened), 3 tsp. milk, 1 tsp. vanilla
Preheat oven to 350 and grease and flour a 10-inch tube pan.
For cake, beat together the butter or margarine and sugar until light and fluffy. Add the potatoes and vanilla and beat well. Add the eggs one at a time, beating for 1 minute after each addition (batter will look curdled)
In a separate bowl, stir together the flour, baking powder, cinnamon, baking soda, nutmeg and salt. Slowly add the flour mixture to the potato mixture. Beat on low speed until just combined. Pour the batter into the prepared pan.
Bake for about 1 hour and 20 minutes (or until a wooden toothpick inserted near the center of the cake comes out clean.) Cool the cake in the pan on a wire rack for 20 minutes. Then invert onto a serving plate.
For frosting, in a small bowl, stir together the sifted powdered sugar, milk, cream cheese, and vanilla. Spread the frosting over the cake and, if desired, sprinkle with chopped walnuts.
– Angie and Kelly Tagtow