Move over pumpkin pie… here’s a new recipe for sweet potato cake!

This recipe by far has been the most requested recipe ever…. let me clarify. Before I was able to get home from Studio 5, I had email after email asking where this recipe was! Here it is.

I hope you love it as much as Darin did…..

and I hope you love it as much as my son does….

and the first question my husband asked me when I called him after the segment was…  “How much cake do you have left?”

Sweet Potato Cake on Studio 5

Sweet Potato Cake with Brown Sugar Cinnamon Butter Cream Frosting
by Wendy Paul

2 lbs. sweet potatoes, cooked, peeled and pureed
1 1/4 cup unsweetened applesauce
1/4 cup dark brown sugar
4 eggs

2 cups flour
2 tsp. baking powder
1 tsp. salt
1 tbsp. cinnamon
1 tsp. nutmeg
1/2 tsp. fresh ginger
2 tsp. 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 25 minutes 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
by Wendy Paul

1/2 cup dark brown sugar

1 tsp. cinnamon
2 lbs. powdered sugar
1 cup unsalted butter, soft
3-4 tbsp. heavy cream

Cream together the butter and sugars, and cream until completely combined and fluffy. Frost your cooled cake.

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