Friday, October 28, 2016


1 1/2 cups vegetable oil
2 cups sugar
4 eggs, separated
1 1/2 cups (approximately 1 med-large potato) finely shredded uncooked sweet potato
1/4 cup hot water
1 teaspoon vanilla extract
2 1/2 cups cake flour
3 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup chopped pecans

In a mixing bowl, beat oil and sugar; add egg yolks, one at a time, beating well after each addition. Add the sweet potato, water and vanilla; mix together well. In a small mixing bowl, beat egg whites until stiff; fold into the batter. Combine flour, baking powder, cinnamon, nutmeg and salt. Add flour mixture to the batter. Stir in the pecans. Pour into three greased 9-inch round cake pans. Bake at 350 degrees for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to completely cool on wire racks.

1/2 cup butter
1 1/3 cups sugar
2 cans (5-oz each) evaporated milk
4 egg yolks, beaten
2 2/3 cups flaked coconut
1 cup chopped pecans
2 teaspoons vanilla extract

Melt the butter in a saucepan; whisk in sugar, milk and egg yolks until smooth. Cook, stirring, over medium heat for 10-12 minutes or until thick and bubbly. Remove from the heat. Stir in coconut, pecans and vanilla. Cool slightly. Place one layer on a cake plate and spread with a third of the frosting. Repeat layers.

Yield: 10-12 servings
Note: This is a file photo

Note: This is an old TOH recipe of this Southern staple.

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