FROSTED SWEET POTATO CAKE

Frosted Sweet Potato Cake image

Just like my mom, I love to cook. I bake a lot for church dinners and homecomings, and many people have told me how much they like this cake.

Provided by Taste of Home

Time 1h5m

Yield 12-15 servings.

Number Of Ingredients 17

Ingredients

1 cup canola oil
2 cups sugar
4 eggs
1-1/2 cups finely shredded uncooked sweet potato (about 1 medium)
1/4 cup hot water
1 teaspoon vanilla extract
2-1/2 cups self-rising flour
1 teaspoon ground cinnamon
1 cup sliced almonds
FROSTING:
1/2 cup butter, cubed
1 cup packed brown sugar
1 cup evaporated milk
3 egg yolks, lightly beaten
1-1/2 cups sweetened shredded coconut
1 cup sliced almonds
1 teaspoon vanilla extract

Steps:

In a large bowl, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla. Combine flour and cinnamon; gradually add to potato mixture until well blended. Stir in almonds. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. , For frosting, melt butter in a saucepan; whisk in the brown sugar, milk and egg yolks until smooth. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in coconut, almonds and vanilla. Spread over warm cake. Cool on a wire rack.

Nutrition Facts : Calories 589 calories, Fat 34g fat (11g saturated fat), Cholesterol 121mg cholesterol, Sodium 367mg sodium, Carbohydrate 66g carbohydrate (46g sugars, Fiber 3g fiber), Protein 8g protein.