Monday, May 31, 2010

A Treat for All Times

There are two things I love to do with leftover sweet potatoes.  One is the savory bread I wrote about last month.  The other is sweet potato cake.

I follow my carrot cake recipe, but substitute sweet potatoes for the carrots.  This one is always a crowd-pleaser.  Moist, dense, and full of flavor, what's not to like?  This time I topped it with a cinnamon cream cheese icing.  A perfect complement, together it is sweet but not too sweet, and cinnamony enough to be a brunch treat. 

The flavor combination is particularly well-suited for the fall. but if the leftovers are there, who can resist?

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