Sweet Tooth Experiments

  • About Me
  • Recipe Index
  • Baking Metrics
  • Tips & Tricks
  • Common Baking Questions
  • Contact

Tag Archives: sweet potato

Spiced Sweet Potato Bourbon and Caramel Cake

Posted on August 12, 2017 Posted in Cakes .

Spiced Sweet Potato Bourbon and Caramel Cake

Spiced Sweet Potato Bourbon and Caramel Cake recipe

In recent experimenting I made chocolate truffle by purely blitzing sweet potato, spices, a few gingernut biscuits and white chocolate. While the truffles were nice they were a little bland. However, from this recipe I thought the puree and white chocolate actually had legs to make a healthier alternative to buttercream icing (thanks to the smooth texture, consistency and taste).

As mentioned the truffles alone were a little bland so after a bit of flavor combo experimenting I decided that caramel, bourbon, honey and pecans would be the perfect mix of flavors to add.

As the sweet potato is not the strongest of flavors I opted to include this flavor in both the icing and the cake batter.

Caramel would be featured in the filling of the cake layers as well as only brown sugar being utilised in the cake.

Bourbon would feature most strongly in the cake as well as a syrup layer to really pack the punch and ensure the cake is extra moist.

The pecans would be diced up for so extra textural crunch and lastly the honey would be used in the syrup and the caramel.

This cake is soo super moreish, with a gingerbread undertone all the flavors work soundly.

Spiced Sweet Potato Bourbon and Caramel Cake recipe

Ingredients:

Sweet potato puree:

  • 640g sweet potato

Sweet Potato Icing:

  • 85g white chocolate, chopped
  • 200g sweet potato puree

Cake:

  • 80g pecans
  • 180g butter, softened
  • 275g brown sugar
  • 1 + ½ tsn vanilla essence
  • 4 eggs
  • 245g sweet potato puree
  • 90ml bourbon
  • 310g self-rising flour
  • ½ tsn salt
  • 1 + 1/3 tsn ground cinnamon
  • 1/3 tsn ground ginger
  • 1/3 ground nutmeg
  • ¼ tsn ground cloves

Caramel:

  • 60g white sugar
  • 10ml water
  • 10g butter
  • 135ml cream
  • 15g brown sugar
  • 1/8 tsn salt
  • 20ml honey

Syrup:

  • 15g butter
  • 35g white sugar
  • 10ml water
  • ½ tsn vanilla essence
  • 15g honey
  • 25ml bourbon

 

Method:

  1. To make the puree peel the sweet potato and chop up into pieces.
  2. Place the potato pieces into a bowl of water and heat in the microwave on high for 10 minutes or until a knife glides into a piece of potato effortlessly.
  3. Drain the potato pieces and place into a food processor blitzing until silky smooth in texture, once done move mix into a bowl for later use.
  4. To make the potato icing place 200g of the puree back into the food processor with the white chocolate. Blitz until well combine and silky smooth (the white chocolate will melt with the heat of the puree and combine with the potato).
  5. Place the potato icing mix into a bowl and once cooled into the fridge to set.
  6. Preheat the oven to 170c degrees and line 2x 25cm cake tins with baking paper.
  7. Chop the pecans into small pieces and scatter into the bottom of both tins.
  8. Place the butter into a mix-master (kitchen aid) and beat on high for 5 minutes, scraping down the butter from the sides each minute.
  9. Add the sugar and vanilla and beat for another 3 minutes, scraping down the sides each minute.
  10. Add the eggs one at a time, beating in between each addition until the mix is light and fluffy.
  11. Add the 245g of puree and bourbon to the butter mix and beat on medium until well combined.
  12. Sieve the flour, salt and spices into the butter mix and on a low speed beat until the dry mix is just combine to a smooth consistency.
  13. Spoon the mix over the top of the pecans evenly with 1/3 of the mix into one tin and the remaining 2/3 in the second tin. Use the back of a spoon to flatten the mix to an even top, place the cakes in the oven for 40 minutes to cook.
  14. Meanwhile make the caramel by placing the white sugar and water into a saucepan on the stove on high heat. Stir until the sugar has dissolved.
  15. Leave the mix to bubble without stirring until it reaches golden brown in colour.
  16. Take the saucepan off the heat and add 35ml of the cream, brown sugar, salt and honey stirring until well combine and silky smooth (be careful of the splatter). Pour the caramel into a ceramic bowl and leave aside to cool completely.
  17. After the 40 minutes of the cakes cooking check the smaller cake by placing a skewer in the center. If  if it comes out clean its done, if not leave until it does.
  18. Check the second cake after 60 minutes by placing a skewer in the centre if it comes out clean its done, if not leave until it does.
  19. Leave both cooked cakes in their tins for 5 minutes then invert onto a cooling rack.
  20. Meanwhile make the syrup by placing the butter, sugar, water, vanilla and honey into a saucepan and heat on high for 5 minutes until thick bubbles occur and the syrup reduces.
  21. Take the saucepan off the heat and add the bourbon stirring until well combined.
  22. Add the cooled caramel mix to the remaining 100ml of cream and beat with electric beaters until well combine and peaks form.
  23. To assemble the cake, cut the tops of both cakes to make them level and cut the larger cake in half horizontally.
  24. Using a pastrybrush brush the cut sides of the 3 cake layers with the bourbon syrup mix until well covered.
  25. Place 1 cake layer onto a plate syrup side up. Top with half the caramel cream mix.
  26. Add the 2nd cake layer syrup side up, top with remaining caramel cream mix.
  27. Add the last cake later syrup side down and top with the sweet potato icing mix.
  28. Place the cake in the fridge for 1 hour to set then cut and enjoy!

 

NOTE: To stop the caramel cream overflowing the cakes edges I piped some buttercream around the 2 cakes edges that the caramel cream would be spread on. I purely did this as I did not want the overflowing look.

 

Spiced Sweet Potato Bourbon and Caramel Cake recipe

Step 2

Spiced Sweet Potato Bourbon and Caramel Cake recipe

Step 3

Spiced Sweet Potato Bourbon and Caramel Cake recipe

Step 5

Spiced Sweet Potato Bourbon and Caramel Cake recipe

Step 10

Spiced Sweet Potato Bourbon and Caramel Cake recipe

Step 11

Spiced Sweet Potato Bourbon and Caramel Cake recipe

Step 12

Spiced Sweet Potato Bourbon and Caramel Cake recipe

Step 15

Spiced Sweet Potato Bourbon and Caramel Cake recipe

Step 16

Spiced Sweet Potato Bourbon and Caramel Cake recipe

Step 19

Spiced Sweet Potato Bourbon and Caramel Cake recipe

Step 21

Spiced Sweet Potato Bourbon and Caramel Cake recipe

Step 24

Spiced Sweet Potato Bourbon and Caramel Cake recipe

Step 25

Spiced Sweet Potato Bourbon and Caramel Cake recipe

Step 26

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews

Email, RSS Follow
Print
Leave a comment .
Tags: bourbon, caramel, Spiced Sweet Potato Bourbon and Caramel Cake, spices, sweet potato .

Sweet Potato Spiced Pie

Posted on December 29, 2016 Posted in Pies .

Sweet Potato Spiced Pie

Sweet Potato Spiced Pie recipe

This recipe was created as I wanted to make a pumpkin pie for a Christmas catch-up dinner, however had limited time to make the pie and had no pumpkin on hand, only sweet potato. Thus a sweet potato pie was created.

After the sweet potato in the pie was deemed a dinner success I decided that I would play around with the ingredients to take the pie from great to scrumptious.

After a few alternations and tweaks the below recipe was formed.

Sweet Potato Spiced Pie recipe

 

Sweet Potato Spiced Pie recipe

Ingredients:

Base:

  • 250g butternut biscuits
  • ½ tsn ground cinnamon
  • ¼ tsn ground ginger
  • ¼ tsn all spice
  • 100g butter, melted

Filling:

  • 500g sweet potato
  • 420ml milk
  • 100g sugar
  • 1 + ½ tsn ground cinnamon
  • ½ tsn ground ginger
  • ¼ tsn all spice
  • 2 eggs

Topping:

  • 300ml cream
  • 1 tsn vanilla essence
  • ½ tsn ground cinnamon
  • 20g icing sugar

 

 Method:

  1. Preheat the oven to 160c degrees.
  2. Place all the base ingredients into a food processor and blitz until well combine and sand like in texture.
  3. Pour the mix into a 25cm pie dish and flatten with fingertips on the base and sides of the tin, place in the fridge to set.
  4. To prepare the potato cut into cubes and place into a saucepan filled with water.
  5. On a high heat boil the potato until a skewer inserted into a piece glides in and out easily.
  6. Place the pumpkin with 80ml of milk into the food processor and blitz until pureed, set aside until cooled.
  7. Add the remaining milk, sugar, spices and egg to the potato mix and beat with a hand whisk until well combined.
  8. Pour the potato filling into the prepared base and bake for 70 minutes or until set when touched on top.
  9. Place the pie on a cooling tray to cool.
  10. Meanwhile make the topping by whipping the cream with electric beaters until soft peaks form.
  11. Add the remaining ingredients and beat on low until peaks form.
  12. Once the pie is cold top with the cream and leave in the fridge for 4 hours to fully set before serving.

 

Sweet Potato Spiced Pie recipe

Step 3

Sweet Potato Spiced Pie recipe

Step 4

Sweet Potato Spiced Pie recipe

Step 6

Sweet Potato Spiced Pie recipe

Step 7

Sweet Potato Spiced Pie recipe

Step 8

 

Like this recipe? Subscribe via RSS or email to get my new entries and more

Email, RSS Follow
Print
Leave a comment .
Tags: all spice, cinnamon, ginger, pie, sweet potato, Sweet Potato Spiced Pie .

Sweet Potato and Orange Cake

Posted on April 15, 2014 Posted in Cakes .

Sweet Potato and Orange Cake recipe

Sweet Potato and Orange Cake

Hello sweet potato again. This is the second time this ingredient has popped up in my blog (a la sweet potato chocolate brownie posted in January 2013).

Believe it or not but this cake actually tastes very similar to carrot cake, however don’t have any identical ingredients…I must post my carrot cake recipe at some stage. It took me a few different recipes but my version is something else!

If you’re a fan of oranges you will definitely like this as the orange flavor is much stronger than the sweet potato.

orange

Ingredients:

  • 1 ¾ cups plain flour
  • 2 tsn baking powder
  • 1 tsn bicarbonate of soda
  • 1 tsn ground cinnamon
  •  1+ ¾ cups brown sugar
  • ¾ cup sultanas
  • 2/3 cup chopped walnuts
  • 500g sweet potato grated
  • 3 eggs
  • 1 cup butter
  • 1 orange (you will need 2 tbs of finely grated orange zest and 1 tbsn of the juice from this)

Icing:

  • 50g butter
  • 250g cream cheese
  • 1 tbs finely grated orange zest
  • 2 cups icing sugar

 

Method:

  1. Preheat the oven to 180c and line a 25cm cake tin with baking paper.
  2. Combine flour, baking powder, bicarb, cinnamon, sugar, sultanas, walnuts and potato in a bowl, stir to combined.
  3. In another bowl beat eggs, butter, zest and juice. Pour wet mix into the dry mixture, stir to combine the batter.
  4. Pour into pan and bake for 45 minutes. Following decrease the oven temperature to 160c and bake for a further 30 minutes or until a skew inserted in the cake comes out clean.
  5. Cool the cake in the tin for 10 minutes, then transfer onto a cooling rack.
  6. Make the icing recipe by combining the ingredients together, beat until glossy and smooth
  7. Cut the cake in half and spread half the icing in the cake and the remaining on top of the cake.

 

Notes:

  • I’m not a massive fan or walnuts and have made this many times by omitting this ingredient where the cake turns out perfectly fine.
  • There is not much orange in this cake but don’t be tempted to add more in. You will be surprised how strong the orange taste is with the little amount in the batter.

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

 

Email, RSS Follow
Print
10 Comments .
Tags: orange, orange cake, sweet potato, Sweet Potato and Orange Cake, sweet potato cake .

Sweet Potato and Chocolate Brownie

Posted on January 1, 2014 Posted in Brownies .
Sweet Potato Chocolate Brownie

Sweet Potato and Chocolate Brownie

This recipe spiked my interest as I don’t really cook a lot with sweet potato. Standard potato and pumpkin yes, but this veggie not so much.

In addition to sweet potato, the combo in this recipe of dark chocolate seemed like an interesting fusion of flavours.

The outcome of these brownies was quite surprising.

Though a whole cup of mashed potato is used in this recipe the favour of chocolate and hazelnut is so strong that you don’t even realise that this ingredient is present. This actually is not a bad thing as chocolate and hazelnut as we know are a match made in heaven. The potato makes the brownie extremely dense and moist, while also cutting out the large quantity of butter, chocolate and sugar that makes a normal choc brownie. This then makes the recipe a much more healthy version.

There is only a small quantity of flour in this recipe therefore I actually used gluten free plain flour to make the recipe gluten free (the baking powder is also GF).

This recipe is very simple, quick and very tasty.

Ingredients:

  • 1/3 cup butter
  • 1 + 1/3 cup dark chocolate chips
  • 1 cup mashed and baked sweet potato
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsn vanilla essence
  • 3/4 cup plain flour
  • 1/4 tsn baking powder
  • 100g raw hazelnuts chopped  finely.

Method:

  1. Preheat your oven to 180c and line a square baking tray with baking paper.
  2. Place the butter and 1 cup of the chocolate into a microwave safe bowl and microwave on medium until melted. Stir with a metal spoon until the ingredients have melted.
  3. In another bowl mix the potato and sugar unit combined. Following add the chocolate mix, eggs and vanilla. Beat until smooth and thick.
  4. Stir in remaining ingredients.
  5. Pour into the tin and bake for 30 minutes or until firm to touch.
  6. Cool in tin, cut and serve.

A few tips include:

  • You can use hazelnut meal instead of chopped hazelnuts for a more smoother texture.
  • In addition, if you don’t want any ‘crunch’ at all melt all the chocolate not just one cup at the beginning.

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print
2 Comments .
Tags: chocolate, gluten free, hazelnut, healthy, healthy food guide, sweet potato .

Pages

  • About Me
  • Baking Metrics
  • Blogroll
  • Common Baking Questions
  • Recipe Index
  • Tips & Tricks
  • Contact

Archives

  • February 2022
  • October 2021
  • September 2021
  • August 2021
  • April 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • September 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013

Categories

  • America (5)
  • Arabic (1)
  • Australian (2)
  • Biscuits (24)
  • Brazil (1)
  • Bread (12)
  • Brownies (5)
  • Cakes (141)
  • Croatian (1)
  • Cupcakes (20)
  • Custard (1)
  • Doughnuts (6)
  • Flan (1)
  • France (5)
  • Fudge (3)
  • German (1)
  • Greece (2)
  • Hungary (1)
  • Ice-cream & Sorbet (15)
  • Ice-cream cake (6)
  • Icing (18)
  • Italy (4)
  • Jam (1)
  • Jamaican (1)
  • Lebanese (1)
  • Marshmallows (2)
  • Mexican (1)
  • Morocco (1)
  • Mousse (2)
  • Muffins (1)
  • Panna Cotta (1)
  • Pastries (2)
  • Pies (7)
  • Portugal (1)
  • Pudding (12)
  • Roulade (1)
  • Russia (1)
  • Slice (27)
  • Souffle (1)
  • Sweden (1)
  • Swedish (1)
  • Syrup (1)
  • Tarts (13)
  • Traditional (17)
  • Trifile (1)
  • Truffles (5)
  • Turkey (1)
  • Uncategorized (1)
  • Unique (10)

WordPress

  • Register
  • Log in
  • WordPress

Subscribe

  • Entries (RSS)
  • Comments (RSS)

CyberChimps WordPress Themes

© Sweet Tooth Experiments