Sweet Potato Cake with Marshmallow Whipped Cream

Sweet Potato Cake4Sweet potato desserts are wayyy underrated, I think.  Every time I make a sweet potato cake or a pie I am absolutely smitten.  I’m considering baking a sweet potato pie for Thanksgiving.  Although, a sweet potato pie would conflict with the candied sweet potatoes with marshmallows.  What’s a girl to do?  I need to mull this over. 

For those dessert lovers who are more cake people than pie people, I have a festive cake for you. 
Sweet Potato Cake A cake made with pureed sweet potatoes, maple syrup, and lots of spices.  Oh – and browned butter.  How could I forget that?  The flavor from the browned butter really comes through in this.    You could also turn this cake into a bread.  Maybe with a little maple glaze on top?  Just a thought.
Sweet Potato Cake3
I topped the cake with that same marshmallow whipped cream I used for the pumpkin pie I made.  Yup, it’s a recycled recipe.  I thought a frosting sounded too sweet for this. 

Plus, sweet potatoes + marshmallow = a match made in heaven.  It’s a marshmallow land in the winter!

Have a wonderful weekend!
Sweet Potato Cake2Sweet Potato Cake with Marshmallow Whipped Cream
Ingredients:
  • 1/2 cup unsalted butter
  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground clove
  • 1 cup mashed sweet potato
  • 3/4 cup brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 2 cups heavy cream
  • 1 jar marshmallow fluff
  • 1 teaspoon vanilla extract
Instructions:
Heat oven to 350 degrees F.  Coat a 9 or 10-inch round cake pan with cooking spray.

Melt the butter in a small saucepan over medium heat; cook and whisk until butter foams and starts to turn golden brown.  Remove from heat and pour into a large mixing bowl.

In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and clove.  Add sweet potato, brown sugar, maple syrup and vanilla to bowl with butter; using a mixer on medium speed, beat together ingredients until nice and creamy.  Beat in eggs, one at a time, until well incorporated.  Reduce mixer to low and beat in dry ingredients and yogurt until just combined.  Spread batter into prepared pan.  Bake 25-30 minutes, or until light golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool on a wire rack.

To make the Marshmallow Whipped Cream, in a large chilled mixing bowl, with a mixer on high speed, beat cream until soft peaks form.  Beat in marshmallow cream and vanilla until well incorporated.  Decorate cake with whipped cream.

Makes about 10 servings

Cheesecake Cherry Pie

Cherry Cheesecake Pie6Here’s another pie recipe for you, and it’s a little different than your typical Thanksgiving dessert recipe.  I think it’s always nice having a fruit pie option at the dessert table.  I used sour cherries for this pie, which were delicious.  I don’t think I’ve ever baked with sour cherries before!  Someday I’d love to use fresh sour cherries.  I used canned sour cherries (without syrup) for this.  You could use frozen cherries (sour or not) as well. 
Cherry Cheesecake Pie2I know it doesn’t look like much, but this pie was SO darn good!  Eric loved it.  I loved it, surprisingly.  I just never know sometimes when I put these recipes together.  I was expecting this to be a failure, but it ended up being a sweet success!  Eric actually said this was his favorite pie I’ve ever made. Whoa.  Duuude. 
Cherry Cheesecake PieI developed a double crust pie dough recipe for this, using butter and oil – no shortening.  The crust ended up being super tender and quite flaky; I chilled the dough overnight, which I’m sure contributed.

The cherry layer is just cherries, a little cornstarch, and some sugar.  If you use a sweeter cherry you might want to reduce the sugar a bit.  The cheesecake layer is simple as well – just cream cheese, sugar, egg and vanilla. 
Cherry Cheesecake Pie7Cheesecake Cherry Pie

Ingredients:
Double Pie Crust

  • 2 1/2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 3 tablespoons oil
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 6-8 tablespoons ice water
  • 8 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3 cups sour cherries
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch 
Instructions:
 To make the pie crust, in a large mixing bowl, whisk together the flour, 2 tablespoons sugar and salt until well combined.  Work in oil and butter, using a pastry blender or two forks, until well incorporated and mealy.  Drizzle in a tablespoon of water, and lightly toss dough together with a fork.  Continue until you can form a dough ball and form two discs.  Wrap in plastic wrap and chill overnight.  (This is what I did.  Feel free to chill the dough as long as you'd like.)

Heat oven to 400 degrees F.  Roll out one pie dough round on a lightly floured surface, using a floured rolling pin, as thin as you can; fit into pie plate.

In a large mixing bowl, beat cream cheese, 3/4 cup sugar and vanilla until creamy.  Beat in egg until well combined - about 1-2 minutes.  Pour cheesecake filling on top of pie dough.
In a large bowl, stir together cherries, 1/2 cup sugar and cornstarch until combined.  Place cherry mixture on top of cheesecake mixture.

Roll out additional pie dough round and place on top of pie.  Flute the crust edges.  Brush with egg wash, if desired.  It will give the crust a shiny appearance and more color.  (I used 1 egg whisked together with 1 tsp milk and a pinch of salt.) Cut a few slashes into the center of pie.  Bake 20 minutes.

Reduce oven temperature to 350 degrees.  Bake an additional 30-40 minutes, or until deep golden brown and bubbly.  Cool on a wire rack.

Makes 9 servings

Chocolate Pecan Tarts

Chocolate Pecan Pie TartsI don’t want to alarm you, but, Thanksgiving is a just a little over a week away.  Now is the time to start planning your Thanksgiving menu, if you haven’t already.  The next couple of posts I’ll have a few more Thanksgiving dessert recipes for you.  I’d also like to put together some sort of list of links to other blogger dessert recipes.  Let me know if you have any favorites and I’ll include them! 

As for savory food, my parents usually handle that.  Some year I’ll make deep fried turducken to contribute.  Until then, I’ll bring dessert and maybe a corn casserole. 
Chocolate Pecan Pie Tarts2Eric and I loved these chocolate pecan tarts I made.  Initially, the recipe was called German Chocolate Pecan Tarts because I used chocolate, pecans and coconut in them.  But I didn’t technically use German chocolate, so I can’t really call them that.  That feels wrong in my heart.  So add coconut or don’t add coconut!  I liked the coconut, but if I was serving these to a group of people I guess I wouldn’t use it. 
Chocolate Pecan Pie Tarts3For this recipe I made pie dough for the tart crusts.  I’ve been playing around with pie dough using butter and oil (no shortening), and I really like the results.  I have a double crust pie dough recipe that I’ll be posting shortly.  I used a shot glass to cut out the little rounds of dough, then pressed the dough into a mini muffin pan.  I like the idea of little tarts for Thanksgiving dessert. 

The filling is your basic pecan pie mix, with the addition of melted chocolate and coconut.  I like to use dark corn syrup and toasted pecans. 

I was sick of making tarts, so I took the leftover dough and filling and made a mini pie!  So cute.  I need to use my mini pie pans more. 
Chocolate Pecan Pie Tarts4German Chocolate Pecan Tarts
Ingredients: 
Pie Crust

  • 1 1/4 cups all purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons oil
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 4-6 tablespoons ice water
  • 3/4 cup pecan halves
  • 1 large egg
  • 1/2 cup dark corn syrup
  • 1/2 cup granulated sugar
  • 1 tablespoon unsalted butter, melted
  • 1 ounce unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup sweetened flaked coconut, toasted (optional)
Instructions:
To make the pie crust, in a large mixing bowl, whisk together the flour, 1 tablespoon sugar and salt until well combined.  Work in oil and butter, using a pastry blender or two forks, until well incorporated and mealy.  Drizzle in a tablespoon of water, and lightly toss dough together with a fork.  Continue until you can form a dough ball and form a disc.  Wrap in plastic wrap and chill an hour or until cold.

Heat oven to 350 degrees F.  Roll out pie dough round on a lightly floured surface, using a floured rolling pin, as thin as you can.  Cut out rounds, using a cookie cutter or shot glass, and press into a 24 cup mini muffin pan.

Toast the pecans lightly in the oven for 8-10 minutes or until fragrant; coarsely chop.
In a large mixing bowl, whisk together egg, corn syrup, 1/2 cup granulated sugar, melted butter, chocolate, vanilla, and salt until well combined.  Stir in pecans and coconut until well combined.  Drop spoonfuls of pecan filling into prepared tart shells.  Bake 10 minutes, or until puffed and golden brown.  Cool a few minutes before removing from pan.

This recipe makes about 48 mini tarts

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