Judith Howard, Sitka, Kentucky, writes, “I have had this recipe for 30 years. I like to make it in soup cans instead of coffee cans. (We were not coffee drinkers 30 years ago.) I sometimes use mashed bananas instead of sweet potatoes, and I’ve also used shredded zucchini instead of sweet potatoes.”
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Potato Soup Recipe Leads Diverse Recipe Box Lineup
Sweet Potato Cake Recipe
1 1/2 cups sugar
1/2 cup oil
2 eggs
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cooked, mashed sweet potatoes
1/2 cup chopped nuts (I use pecans)
1/2 cup raisins
Heat oven to 350°F. Grease and flour two 1-pound coffee cans; set aside.
Combine sugar, oil, eggs and water; beat at medium speed with electric mixer just until combined.
Combine flour, cinnamon, nutmeg, baking soda and salt; add to egg mixture, mixing just until moistened. Stir in sweet potatoes, nuts and raisins.
Spoon batter into prepared cans. Bake for 1 hour, or until wooden pick inserted in center comes out clean. Let cool in cans for 10 minutes; remove from cans to complete cooling. Yields 2 loaves.
