(Cassandra Thomas, Owner,
Sweet Potato Sensations , Detroit, MI)

2-1/2 cups flour 1-1/2 cups margarine
2 teaspoons baking soda 3 large eggs
2 teaspoons baking powder 1 tablespoon vanilla
1/4 teaspoon salt  2-1/2 cups sweet potatoes, mashed
2 teaspoons cinnamon 1/2 cup crushed pineapple, drained
2 teaspoons nutmeg 1 cup raisins
1 cup brown sugar 1 cup walnuts, chopped
1 cup granulated sugar A Bakery Sensation indeed!

Combine flour, baking soda, baking powder, salt, spices and sugars. Beat in 1 egg, margarine and vanilla on low speed. Beat for 2 minutes on medium speed, scraping down sides of bowl. Add remaining eggs, 1 at a time, beating well after each. Add sweet potatoes, pineapple, raisins and walnuts and beat on low until thoroughly mixed. Pour batter into 2 (9”), or 3 (8”) greased and floured pans, smoothing top with a rubber spatula. Bake at 350 degrees F. (preheated) for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes. Invert and cool on wire racks. Prepare Icing (recipe follows). Spread mixture over cake. Makes 16 servings. Enjoy!

16 oz.) cream cheese, softened 1 tablespoon vanilla
1/3 cup margarine, softened 3 cups powdered sugar

Beat cream cheese and margarine on medium speed until smooth. Add vanilla and mix well. Gradually beat in sugar on low speed until smooth.


Cassandra Thomas, originally from Mississippi, is the owner of Sweet Potato Sensations Bakery, located at 17346 Lahser Road, Detroit, MI  48219, (313) 532-7996. Since 1978, her products have been sold to local businesses and supermarkets and by mail.