Sweet Potato Snack Cake

With lots of stored sweet potatoes in my pantry from the last gardening season we are eating lots of sweet potatoes these days. Besides sweet potato pie one of our favorites is this sweet potato snack cake.

I like that the sweet potatoes in this snack cake are simply shredded raw as opposed to cooked and mashed. It is a great way to use so many of my home grown foods though. This dish is overflowing with not only our fresh sweet potatoes but yard fresh eggs, walnuts from our own trees, and even applesauce canned from the apples from our own orchard. Why even the vanilla flavoring is homemade.

Sweet Potato Snack Cake

2 cups all purpose flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground allspice

1/4 tsp ground cloves

1 cup brown sugar

2 eggs

1/2 cup applesauce

1/2 cup softened butter

1/2 cup buttermilk

1 tsp vanilla flavoring

1 1/2 cups grated sweet potatoes

1/2 cup chopped walnuts

1 cup soaked raisins

Preheat oven to 350 and grease a 13 X 9 inch baking pan. Soak raisins in boiling water to soften.

Sift together flour, baking soda and all spices in a large mixing bowl. Set aside

In another large bowl cream together brown sugar and eggs. Add apple sauce, softened butter, buttermilk and vanilla and mix well.

Combine liquids with the flour mixture and stir well. Add grated sweet potatoes, nuts and drained raisins. Mix well

Pour mixture into greased 9 X 13 pan and bake for approximately 1 hour or until toothpick inserted in center comes out clean. 

Cool completely and cake can be served sprinkled with powdered sugar or spread with simple cream cheese icing below.  

Simple Cream Cheese Icing

1/4 cup or half stick margarine softened to room temperature

1/2 block creamed cheese softened to room temperature

Powdered sugar

I simply let both my butter and cream cheese come to room temperature and soften until very soft. I take my hand beater but you can use a mixer and beat the two together until well incorporated. Then add powdered sugar slowly and beat until you get the consistency of icing. If you add too much powdered sugar you can add just a little cold milk or cream to thin it. If too thin add a little more powdered sugar. Simply beat until smooth and creamy and frost top of completely cooled cake. 

This makes a moist and spicy cake that is great as a snack with a glass of cold milk or equally great in the morning with coffee.

Blessings from The Holler

The Canned Quilter