Sweet Potato Cake

Parker is our daughter who got the Alabama "ROOOOOOOOOOOLLLLLLLLL TIDE!" gene:).  She is our swimmer, our artsy one and our brave one.  We didn't have a blow out party for her birthday, but we did have a perfectly wonderful little family party for her after church.  Well, we first celebrated with goodie bags on Thursday at her tap class.  Then we ate at our favorite local pizza restaurant on Friday.  Saturday we went to see Prince Caspian.  On Sunday she took donuts to her Sunday School class.  THEN we had a party with cake and presents.  (oh and her bike came yesterday ... wonderful snow delay ... it just added to the ongoing celebration!)

Parker requested Sweet Potato Cake for her birthday cake.  I first made this cake for Kate when she turned one.  

It has been a family favorite ever since!  You can find the original recipe link here, (it'll also include the link to the cream cheese frosting).  I've also copied it below (minus the cream cheese frosting) for those of you who always miss this links and email me with "where can I find that recipe?!"  Note* this recipe is for cupcakes, but we've never used it for that.  Let me know if you do and how you like it!

Give it a try ... you'll make it again and again.  

Ingredients

• 1  cup  coarsely chopped pecans
• 2  cups  sugar
• 1  cup  butter, softened
• 4  large eggs
• 1  (16-oz.) can mashed sweet potatoes
• 2/3  cup  orange juice
• 1  teaspoon  vanilla extract
• 3  cups  all-purpose flour
• 1  teaspoon  baking powder
• 1  teaspoon  ground cinnamon
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  ground nutmeg
• 1/4  teaspoon  salt
• Cream Cheese Frosting
• Garnish: coarsely chopped pecans

Preparation

1. Place pecans in a single layer in a shallow pan.

2. Bake at 350° for 8 to 10 minutes or until toasted, stirring once after 4 minutes.

3. Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.

4. Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.

5. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting. Garnish, if desired.

Southern Living, NOVEMBER 2007