Southern sweet potato cake recipe

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I made sweet potato cakes for my kids when they were younger & they told me in their little voices, "Mommy, you"re the best baker." Little did they know that was Mommy"s first attempt at homemade cake! —Billie Williams-Henderson, Bowie, Maryland

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Ingredients

4 large eggs, room temperature2 cups sugar2 cups canola oil2 teaspoons vanilla extract2 cups all-purpose flour2 teaspoons baking soda2 teaspoons ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground allspice1/2 teaspoon salt3 cups shredded peeled sweet potatoes (about 2 medium)1 cup finely chopped walnutsFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened1 teaspoon vanilla extract2 cups confectioners" sugar

Directions

In a large bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, spices & salt; gradually beat into egg mixture. Stir in sweet potatoes and walnuts. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack. In a small bowl, beat cream cheese, butter & vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Spread over cooled cake. Refrigerate leftovers.

Nutrition Facts

1 piece: 519 calories, 36g fat (8g saturated fat), 67mg cholesterol, 276mg sodium, 47g carbohydrate (32g sugars, 1g fiber), 5g protein.


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