If you are like any typical mom who has trouble getting veggies down your little darling’s throats, try this cake. It is full of sweet potatoes, but they will never know it. So when you are spending the afternoon with a grandchild or trying to figure out what to have for dinner that is good for the family, try this cake. Never mind that it has cream cheese, sugar and eggs included. Just focus on the sweet potatoes that are in it and don’t worry about the other stuff. The good will outweigh the bad, ha…..This is from the Nov, 2011 Southern Living…Goes great with a Chai Latte for an afternoon snack…
1 (8 oz) cream cheese, softened
1/2 cup butter, softened
2 cups sugar
2 1/2 cups cooked, mashed sweet potatoes
3 cups flour
2 teas baking powder
1 teas baking soda
1/4 teas salt
1 teas ground cinnamon
1 teas vanilla
Preheat oven to 350. Beat cream cheese and butter at medium speed with a mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add sweet potatoes and beat well.
Stir together flour, next 3 ingredients and cinnamon in a bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10″ tube pan. Bake at 350 for 1 hour and 10 min or until a long wooden pick inserted in center comes out clean.
You can bake this cake in 2 greased and floured 8 1/2 x 4 1/2 ” loaf pans instead. Bake and cool but your baking time will be less. Test for doneness after about 40 min…..