"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sweet Potato Surprise Recipe

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This recipe for Sweet Potato Surprise, by , is from Nell's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, November 5, 2008


1 cup vegetable oil
2 cups granulated sugar
4 eggs, separated
1/4 cup hot water
2 1/2 cups sifted cake flour
1 tbsp baking powder
1/4 tsp salt
1 tbsp ground cinnamon
1 tsp nutmeg
1 1/2 grated uncooked sweet potatoes
1 cup chopped pecans or walnuts
1 tsp vanilla flavoring
Creamy Coconut Frosting:
1 (13-ounce) can evaporated milk
1 cup granulated sugar
1/2 cup (1 stick) butter
3 egg yolks
1 tsp vanilla flavoring
1 1/2 cups flaked, coconut
1/2 cup pecans, chopped or halves

Preheat oven to 350. Grease three 9-inch round cake pans. Combine oil, sugar, yolks and water; beat at medium speed until just combined. Combine flour, baking powder, salt, cinnamon and nutmeg and add to oil mixture, Mix just to moisten. Stir in sweet potatoes, pecans and vanilla. Beat egg whites until stiff but not dry; fold into batter. Spoon batter into prepared cake pans and bake for 25 to 30 minutes or until the cake tests done. Immediately invert the layers on a wire cooling rack. Cool 5 minutes, remove from pans and let cake layers cool completely.
Combine milk, sugar, butter, yolks and vanilla in a heavy saucepan. Cook over medium heat, stirring constantly, about 12 minutes or until thickened. The mixture will have the consistency of pudding. Remove from heat and stir in coconut. Spread coconut frosting between layers and on top and sides and garnish with pecan.
24 servings




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