I adore sweet potatoes. I do not know at what point in my life I developed my uncommonly strong attachment to them, but good lord they are delightful. You can fry them, bake them, put them in a souffle or biscuits... and you can make a cake with them. Before I went to Atlanta for Dad's birthday, I was perusing the September issue of Southern Living for ideas and I happened upon a title that not only had "sweet potato" in it (for me), but also "pecan" (a great love of my father's). Clearly it was going to end up on the menu.
I was a little hesitant because there was no picture included with the recipe, but I have since discovered why: no picture can do this cake justice. Sure, it looks ordinary and maybe reminds you a little too much of that sweet potato souffle you had last Thanksgiving, but let me assure you that it is far from plain. This cake is uncommonly moist and the semi-candied pecan topping will melt any heart.
My Dad called me the other day just to remind me how tasty it is. It will, in all likelihood, become a staple of the holiday season at my parents' house. It's that good.
Because this is baking, not cooking, I have not changed the original recipe at all. As per usual, I'm sure that I was a little dicey with some of my measurements when I made it, but not terribly so, so there shouldn't be any substantial difference. Might I suggest, however, that you consider adding some amaretto or other similar liqueur (just a tablespoon or so) to vary the flavor a bit? You can replace some of the vanilla with it or just add it on top. I'm sure it will work out just fine. It would also probably go well in the topping, but it is so fantastic already that I hesitate to mess with it.
Posts
