Sweet Potato Cake

I bought some sweet potatoes and wanted to experiment with making a sweet potato cake. I used the pumpkin cake recipe as a base and made this cake. Since sweet potatoes is sweeter in nature, so I cut down the sugar a little so that it won't be too sweet. I also provided my short-cut version of making the mashed sweet potatoes. Of course if you don't own a microwave, you can always peel and then steam the potatoes for 20-30 minutes (or until soft) and then mash it.





Ingredients:

(A)
3 eggs
1 cup canola oil (or vegetable oil)
About 1 lb. of sweet potatoes (about 2 small ones) ( or 1 1/2 cups packed mashed sweet potatoes)
1 teaspoon vanilla extract
(B)
1 3/4 cups white sugar
2 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tsp. baking soda

Method:

1. Wrap the sweet potato individually with plastic wrap and microwave for 7 minutes. Turn it over to the other side and microwave an additional 8 minutes. Take it out, let it cool a little, unwrapped the plastic wrap and carefully peel off the skin of the sweet potatoes. Then, mashed the sweet potatoes well with a masher. Set aside.

2. Preheat oven to 350'F. Spray a 10-inch bundt pan with non-stick cooking spray with flour for baking.

3. In a big mixing bowl, whisk together (A).

4. Then, add in (B) and stir together with a spatula until smooth and well blended.

5. Pour into the bundt pan and bake for one hour. Cool in pan for 10 minutes before inverted to cool completely on a wire rack. Best enjoy the next day.

I am also submitting my recipe to the Original Recipe event hosted by Lore at Culinarty. Check out others' Winter Holidays recipes around the week of Dec. 15th.