Well, this is it -- the final day of Sweet Potato Week. During the course of the week, the leftover sweet potatoes have definitely piled up in our fridge. And, as you know, I hate to waste food, so this cake made from leftovers was the perfect way to end the week. Also, it'll be a pleasant surprise for the little ones who saw the sweet potatoes on the kitchen counter this morning and cried, "How many more days of sweet potatoes do we have left?!"
1 3/4 c. sugar (+ or - depending on how much sugar is already in your potatoes. Mine hadn't been sweetened much, so I went ahead and used this amount.)
1/2 c. vegetable oil
1/4 c. mayonnaise (if you've never baked with mayo, you've been missing out!)
1 tsp. vanilla
2 c. of cooked, mashed sweet potatoes
2 c. flour
3 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1/2 c. beer
1. Preheat oven to 350 degrees and grease your baking dish. I used a bundt pan because I think it makes a pretty presentation, and I didn't plan to ice it, but you could also use a 9x13.)
2. In mixer, combine sugar, oil, mayo. Gradually beat in eggs. Add vanilla and potatoes.
3. In a separate bowl, mix dry ingredients. Add gradually to mixer, along with the beer.
4. Taste batter at this point to be sure that it's sweet enough for your taste; add sugar, if needed. Pour into prepared pan. Bake for 35 minutes or until a toothpick comes out clean.
5. Cool at least 15 minutes before turning bundt out onto serving tray. Be sure it is thoroughly cooled before serving.
This recipe turned out great. I'm not usually much for cake, but I like that it didn't need icing and that it made use of leftovers. I was a bit skeptical about how it would taste, considering that I used sweet potatoes from 3 separate recipes. But, I gave them a good rinse to try to wash away any herbs or spices from the surfaces and hoped for the best. It really turned out great, though!