How to grow and cook sweet potatoes
A gardener and a chef team up with advice on growing and serving sweet potatoes, including a recipe for a delicious sweet potato cake.
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Sweet Potato Cake With Lemon GlazeSkip to next paragraph
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3 sticks softened butter
3 cups sugar
2 cups packed mashed sweet potatoes (see note)
6 eggs (at room temperature)
1 teaspoon lemon extract
1 (6-ounce) container lemon-flavored yogurt
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 325 degrees F.
Prepare a large tube pan by spraying with baking spray.
In a large mixing bowl of an electric mixer with paddle attachment, add the butter and sugar. Beat until creamy.
Add the eggs one at a time and mix well. Add the mashed sweet potatoes, and mix well on low speed. Add lemon extract. Mix the salt and baking soda into the flour. Alternate adding the flour mixture and the yogurt to the batter. Turn the mixer on medium high and beat for 1 minute.
Pour the cake batter into the prepared pan. Bake for approximately 65 minutes, or until a cake tester comes out clean. Place on a wire rack to cool for 20 minutes. Turn out onto a heat-proof serving plate. (I like to turn the cake back over to the top side). Let cool before slicing. Serves 8 to 10.
Note: I used 3 medium baked sweet potatoes to make 2 cups mashed. Make sure they are completely done -- the potatoes will be very soft and you can squeeze them.
1 cup confectioners' sugar
1/3 cup lemon juice
Mix together and drizzle over the cake.
Editor's Note: To read more of Anne and Linda's "how to grow and prepare" series, click here.
Linda Weiss and Anne Moore met while Linda was the food editor and Anne was the garden editor for South Carolina Homes & Gardens magazine. They now write articles for the ETV GardenSMART television show website, where Anne is the horticulture editor, gardening consultant, and e-newsletter editor. Anne has written for magazines and newspapers. She is a member of and a recipient of a Silver Award for magazine writing from the Garden Writers Association. Linda is a personal chef. She attended Le Cordon Bleu of Paris’ catering program, has appeared as a guest chef on numerous television shows, has been a culinary educator for 10 years, and a food writer for a number of magazines. She is a professional member of The James Beard Foundation and the Southern Foodways Alliance. She has written a cookbook, "Memories From Home, Cooking with Family and Friends."