Tender cake sweetened with just a little sugar and sweet potato, then poked after baking and drowned in homemade caramel sauce...
This cake reminds me of a sticky toffee pudding. I am trying to stretch ingredients and not waste food, especially with all the shortages going on in stores and the practicing of social distancing and sheltering in place. I had some sweet potatoes I had roasted leftover and what better way to use them than in a cake that brings warmth and comfort during times like these. The cake is poked many many times and drenched with caramel while warm. Serve with whipped cream or ice cream or just as is. Comfort food at its best!
Ingredients for the Caramel:
1 cup white sugar
1/4 cup water
1/2 cup heavy cream
1/4 teaspoon salt (or more if you want salted caramel)
Optional you can add 1 tablespoon of bourbon or rum or even coffee liquor
Directions for Caramel:
1. In a saucepan with high sides heat sugar and water over medium heat. Simmer while swirling for 10-15 minutes until amber colored. DO NOT STIR!
2. When the sugar in an amber color take off the heat and carefully add heavy cream and salt.
3. Place back on the heat and stir to combine. If adding liquor add at the end after turning off the heat.
4. Cool and if not using immediately store in the refrigerator.
5. To warm being to room temp and heat in a water bath or microwave the jar without the lid for 30-45 seconds. Stir well.
Ingredients for the cake:
1/2 cup butter melted, plus more for pan
1 1/2 cups AP flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 cup mashed sweet potato
1/4 cup sour cream
2 tablespoons of brown sugar, dark or light
2 large eggs
1 teaspoon vanilla extract
Directions for cake:
1. Heat oven to 350 degrees. 2. Grease a 9-by-9-inch pan and line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.
3. In a large bowl, whisk together flour, granulated sugar, baking soda and salt.
4. Whisk in sweet potato, melted butter, sour cream, brown sugar, eggs and vanilla.
5. Pour batter (it will be thick) into baking pan and smooth the top. 6. Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
7. Remove from heat and immediately poke holes all over the cake and pour the caramel over the top and let soak in.
8. Enjoy warm or at room temp. If the holes are very visible and that bothers you cover it with a slathering of whipped cream or a scoop of ice cream. But the holes where all that yummy caramel has seeped in doesn’t bother me one bit. It’s a homey and comforting, deliciously caramel-y dessert!
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