SWEET POTATO HARVEST CAKE

(Susie Alexander, First Place Winner, 1993
National Sweet Potato Festival, Vardaman, MS)

   
1-1/2 cups vegetable oil (try using 1 tablespoon baking soda
 half oil and half applesauce) 3/4 cup natural pistachios,
2 cups brown sugar, packed   finely chopped
4 eggs 4 teaspoons cinnamon
2 cups fresh Mississippi Sweet 1 teaspoon nutmeg
  Potatoes, grated 1 teaspoon ginger
1 tablespoon vanilla 1 teaspoon salt
4 cups all-purpose flour 1 (16 oz.) carton pineapple yogurt*

  

*If yogurt is not available, blend 1 (16 oz.) container plain low-fat yogurt with ;1 (8 oz.) can crushed pineapple (well drained). Refrigerate over night. Measure out 16 oz. or about 2 cups. Beat oil, sugar, eggs, sweet potatoes and vanilla until smooth. Combine dry ingredients. Add to mixture alternately with yogurt, mixing well after each addition. Spoon mixture into greased 14 cup bundt pan or crown ring mold. Bake at 350 degrees F. (preheated) for 1 hour or until toothpick inserted comes out clean. Cool in pan for 15 minutes. Remove and cool completely on wire rack. Prepare Frosting (recipe follows). Place cake on platter, slice in half and spread top of bottom layer with frosting. Replace top layer and frost cake. Sprinkle with nuts. Makes 16 servings.

 

Orange Cream Cheese Frosting
 
3 (8 oz.) pkgs. cream cheese, soft 1 cup powdered sugar
1 (11-1/4 oz.) jar orange curd 2 tablespoons fresh lemon juice
  (at store with jams or imports) 1 tablespoon lemon rind, grated
  

Beat cream cheese and curd until smooth. Beat in remaining ingredients until blended. Makes 4-3/4 cups. If using lemon curd, substitute orange juice for lemon juice and orange rind for lemon rind.

  

  

Your family loves it when you bake, but you may not bake as often because of the fat content in many recipes. Mott's can help! Substituting 1 cup of Mott's Apple Sauce for 1 cup of oil, butter, margarine or shortening gives the same great taste and texture, but with a lot less fat and calories. Any questions? Call Mott's at (800) 426-4891.