Sweet Potato Cake
½ cup pecans, lightly chopped
½ cup brown sugar
1 box French vanilla cake mix
3 large eggs (beaten)
1- 29oz. can Sweet Potato Pie Filling
Preheat oven 350.
Grease 13 x 9 or Bundt pan. Sprinkle pecans and brown sugar in a pan and set aside. (for a bundt pan, use ¼ cup pecans, ¼ cup brown sugar)
In a large mixing bowl, combine cake mix, eggs, and Sweet Potato Pie Filling
Spoon over pecans and sugar. Bake for 65 minutes.
If you don’t have a can of Sweet Potato Pie Filling, microwave 2-3 medium sweet potatoes, add 3-4 Tablespoons butter to the warm potatoes, 1 tsp cinnamon, 1 tsp nutmeg, and a pinch of allspice (optional). Blend in one 14 oz. can of sweetened condensed milk and 1/4 tsp salt.
Microwave Sweet Potatoes: For best results, choose uniform size sweet potatoes. Pierce washed sweet potatoes with a fork. Place on a paper towel on a shelf of microwave oven 1 inch apart. Turn sweet potatoes over and rearrange after half of the cooking time. Cook on HIGH power level. Cooking time will vary, depending on the number of sweet potatoes.
Sweet Potatoes / Minutes
1 / 4 to 6
2 / 6 to 8
3 / 8 to 12
4 / 12 to 16
5 / 16 to 20
Sweet potatoes may still feel firm when done. Let stand 5 minutes to soften.
NOTE: Sweet potatoes should be kept in dry storage. DO NOT REFRIGERATE, because temperatures below 55 degrees F. will chill this tropical vegetable giving it a hard core and an undesirable taste when cooked.
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