View Full Version : Bourbon Sweet Potato Cake

02-07-2005, 08:25 AM
Have leftover cooked sweet potatoes? Here's a great way to use them.

Bourbon Sweet Potato Cake

1/4 cup bourbon
1-1/2 cups hot mashed sweet potatoes (drained, canned OK)
2 cups sugar
1-1/2 cups vegetable oil
4 eggs
1 Tblsp. vanilla
2 cups all purpose flour
3 tsps. baking powder
3 tsps. baking soda
1 tsp. salt
2 tsps. cinnamon
1 cup chopped pecans
Powdered sugar for dusting on top of cake

Heat oven to 350. Coat a Bundt pan w/cooking spray. Stir bourbon into warm potatoes and set aside to cool. In large mixing bowl, beat sugar and oil till well blended. Beat in eggs, one at a time, and vanilla. In separate bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Beat dry ingredients into the egg mixture a little at a time. Fold the yams into the batter, then add pecans. Pour batter into prepared pan. Bake 1 hour or until cake tester inserted into center comes out clean. Let stand 15 min. before inerting onto serving plate. Dust w/powdered sugar just before serving. Makes 16 servings.

02-07-2005, 08:51 AM
Is the 1 1/2 cups of vegetable oil correct or is that a typo? That's a lot of oil!

02-07-2005, 09:30 AM
No, it's not a typo. There's an amazing recipe on Epicurious for Triple Layer Carrot Cake that requires 1-1/2 cups veg. oil also. It just depends on the recipe.