Recipe Archives->Cakes->Orange Sweet Potato

Orange Sweet Potato Cake

1 1/4 pounds fresh sweet potatoes 
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup milk
1 cup plus 3 1/2 tablespoons orange-flavored liqueur or orange juice
1 1/2 teaspoons vanilla
3/4 cup butter, softened
1 1/2 cups plus 2 tablespoons granulated sugar
4 eggs
1 teaspoon grated orange peel 
2 cups powdered sugar, sifted

Cook unpeeled sweet potatoes, covered, in salted, boiling water,
20 to 30 minutes or until very soft.  (Or microwave on high (100
percent) power 6 minutes.)  [I baked the potatoes at 450 degrees
F.] Cool.  Peel and dice and place in a food processor or a blender.
Puree and reserve.  (Should be about 1 1/4 cups.)

Sift together flour, baking powder, baking soda and salt; reserve.

Combine milk, 1/2 cup orange liqueur and 1 teaspoon vanilla; reserve.
Cream butter and 1 1/2 cups granulated sugar.  Beat in eggs one at
a time.  Blend in reserved flour mixture, alternately with milk
mixture, mixing well after each addition.  Do not over mix.  [I
blended in the flour in fourths and the milk in thirds, beginning
and ending with the flour.]  Blend in sweet potatoes and orange
peel.  [I folded in the sweet potatoes and orange peel by hand.]

Turn into a greased and floured 10-inch bundt pan.

Bake in preheated 350-degree F oven 40 mintes or until toothpick
inserted in center comes out clean.  Cool in pan 20 minutes; remove
from pan.

Meanwhile, combine 1/2 cup orange liqueur and remaining 2 tablespoons
granulated sugar over medium heat, stirring until sugar is dissolved.
Do not boil.  Brush over warm cake; cool cake completely.

Combine powdered sugar, remaining 3 1/2 tablespoons orange liqueur
and remaining 1/2 teaspoon vanilla.  If necessary, add more orange
liqueur until glaze is of desired consistency.  Drizzle over cake.
Garnish top with orange peel, if desired.  Makes 12 to 16 servings.

Printable version: orange-sweet-potato.txt.