Something had to be done with the sweet potatoes trying to grow out of a paper bag. There were probably 4 or 5 pounds of them, but by the time I cut off the dried-out and growing bits, I had just a bit over a pound, perfect for sweet potato cupcakes! I'd never made this recipe before, but it turned out to be delicious! Imagine a cross between zucchini bread and carrot cake-- not too sweet, but very moist and tender. The pictures I took turned out better than usual, so I'm posting a bunch. The recipe for both the cake and the frosting comes from the Whitegrass Cookbook, from the kitchen/cafe of a fabulous cross-country skiing place in West Virginia. (website here: http://www.whitegrass.com/cafe.html ) My family doesn't like super sweet frosting, so I always halve the sugar in this recipe. They're good without frosting too! So, here goes:
Whitegrass Sweet Potato Cake
1 c. vegetable oil
2 c. sugar
1 c. AP flour
1 c. whole wheat pastry flour
2 t. baking soda
1 t. salt
2 t. cinnamon
1 t. ground ginger
1/2 t. allspice
1 lb (4 cups) sweet potatoes, peeled and grated
Blend oil and sugar. Add eggs,
one at a time, beating after each addition.
Combine dry ingredients and
mix with egg mixture.
Add grated sweet potatoes and mix well.
Pour batter into two 9" round or one 13x9x2" pans. (Or 18 muffin tins.) Bake at 350F for 40-50 minutes for cake, 15-20 for cupcakes. Cool for 10 minutes in pan(s), then fully on racks. Sample. Frost. Sample again. Share.
Whitegrass Cream Cheese Frosting, half-sweet version
2 T. butter, softened
8 oz. cream cheese, softened
8 oz. confectioners sugar (about 1.5 cups)
1 t. vanilla
1 t. grated orange peel (or a few drops of orange extract)
Beat butter and cream cheese. Add all other ingredients and beat until smooth.