Southern Sweet Potato Cake Recipe (2024)

FAQs

What is sweet potato cake made of? ›

for the cake: flour, baking soda, salt, cinnamon, nutmeg, butter, brown sugar, sweet potato puree, eggs, vanilla/almond extract, and buttermilk.

Many readers ask if they really need to soak the sweet potatoes before baking to get that great crunch. I've tried it both ways and found that soaking the sweet potato fries for about 30 minutes or so in plenty of cold water does help them crisp up a bit more.

The skin will add a little texture, so if you are serving children or sensitive eaters, consider peeling the sweet potatoes before roasting. Cut (Almost) Uniform Pieces. To make sure the sweet potatoes cook evenly, try to cut them all roughly the same size.

Wrapping sweet potatoes in foil helps in a few ways. It prevents the exterior of the tuber from drying out and overheating too quickly, which would minimize enzymatic activity; it also results in a more evenly cooked texture.

You'll get a healthy dose of fiber in this sweet potato cake with the addition of sweet potatoes which helps keep digestion regular. Sweet potatoes also help feed healthy gut bacteria. They're also high in beta carotene, an antioxidant that the body converts to vitamin A once digested.

In some states it's known as a 'potato scallop', in others it's a 'potato cake', and for years the debate has been bantered back and forward between protagonists. “It might be a 'scallop' of potato but let's not confuse it with a serve of scallops!

Soaking won't help anything except release some starch. Should I soak sweet potatoes before roasting? No need to soak them. If they are fresh then there is no need for soaking them.

There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.

Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.

No, yams and sweet potatoes are not the same. Yams have rough, dark brown skin that is often compared to tree bark, and their flesh is dry and starchy like a regular potato. Sweet potatoes have smooth reddish skin, softer flesh (when cooked), and a sweet flavor.

Is it better to microwave or bake a sweet potato? ›

It's really the best way. Microwaving sweet potatoes cuts down cook time by 45 to 55 minutes, and, according to a 2018 study, helps maintain the potato's nutritional value. All cooking methods cause foods to lose some of their nutrients, but the quicker your potato cooks, the more nutrients it will retain.

Good news: vets give the OK when it comes to dogs and sweet potatoes! In fact, sweet potatoes are considered a healthy treat for dogs and offer lots of nutritional value for your pooch. Just be careful how you go about introducing this fiber-rich starchy root to your pooch.

The science behind using frozen sweet potatoes

“Freezing sweet potatoes before baking them results in a nice and charred exterior and the most fluffy inside, because freezing the potatoes allows their interior flesh to macerate from the inside out,” says Chin. (FYI, “macerate” is the chef word for soften.)

The most versatile and sweetest variation of sweet potatoes is the Beauregard. Throughout the United States, you will see this species stacked high in the grocery stores during the holiday season. Beauregard's have a bit of a stringy texture, but they stay soft: this is what makes them so popular.

Trapping that spud in aluminum foil where the moisture cannot escape results in a wet potato. Over baking the potato in foil cannot be seen (or easy to smell that it is overcooked) so you can end up with dark brown skin on the bottom, tough to eat and giving off a slightly burnt taste.

To make the pudding, the sweet potatoes are first boiled for maximum moisture, then blended with classic ingredients like brown sugar, butter, and vanilla. To set, you'll bake the pudding for around an hour. This pudding is incredible warm, but it's even better after a day of chilling in the fridge and served cold.

Baked Alaska is an old-school dessert that consists of a layer of cake, a frozen ice cream center, and a coating of toasted marshmallowy meringue. It's essentially a fancy version of an ice cream cake, and though it is, admittedly, fussier to make than your average dessert, it's totally worth it for that wow-factor.

In 2015, Dr Jill Vaughan, Dr Rosey Billington and Katie Jepson from the Linguistics Roadshow program illustrated that Queensland and NSW use potato scallops; Victoria and Tasmania potato cakes; Adelaide, potato fritter, and WA apparently uses whatever they feel like on an individual basis. So everyone is right.

Place sweet potatoes into the bowl of a food processor. Add eggs, cream, 3/4 cup sugar, butter, vanilla, salt, cinnamon, cloves, and nutmeg. Process until mixture is smooth. Pour into prepared soufflé dish.