This handsome cake tastes great freshly made, but the ginger flavor comes through even more strongly on the second day. Bonus: any leftover cake is delicious toasted for breakfast.
Boil, bake, or microwave whole, unpeeled sweet potatoes before mashing for this recipe. You can also substitute canned sweet potatoes; just pour off the syrup and rinse the potatoes before mashing; though the color may be lighter, the flavor is close to home-cooked. One 29-oz. can of sweet potato chunks yields about 2-1/4 cups mashed.
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Amazing recipe! I had not heard of this, even though I'm from Louisiana, until I watched one of my favorite shows recently. I searched for the recipe and found this one. This is the best holiday type cake I've ever tasted. I had to bake the cake 5 minutes longer than the instructions stated. Maybe this was due to the water content of my potatoes, even though I baked them before mashng. I will definitely make this again, since I have fun growing my own sweet potatoes every year.
Made this the first time two years ago for Thanksgiving. Now, It has become the most requested dessert for any occasion from fiends and family!
Delicious, especially when toasted the next day with a cup of tea or coffee.
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