She’s Got Thanksgiving: Smack Yo Mama Two Times Sweet Potato Bundt Cake

BY: - 13 Nov '12 | Lifestyle

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SGFsweetpotatomixture

This is part of a special series of recipe posts by Utokia Langley of She’s Got Flavor as we lead into Thanksgiving! Make sure you check back everyday for another recipe!

This sweet potato cake is the perfect alternative or compliment to sweet potato pie at Thanksgiving! OK, so my Smack Yo Mama Finger Lickin Grand Marnier Bar-B-Que Pork Ribs will make you smack yo mama once, but this cake will urge you to swing again. Everyone who has taste tested this recipe for me said it was perfect and one guy even reached out and slapped me (gently lol) across my cheek to express his thumbs up for this cake. It takes bundt cake to flavor heaven. At first I wasn’t sure if the cream cheese icing would be too much since the sweet potato brought a level of sweetness on it’s own, but it turned out to be a perfect tango! Hope you enjoy!

SMACK YO MAMA TWO TIMES SWEET POTATO BUNDT CAKE

SWEET POTATO CAKE INGREDIENTS:

1 Box of Yellow Cake Mix + ingredients required to make the box cake (I use Betty Crocker)
2-4 tsp. softened unsalted butter (to butter Bundt pan)
2-4 tsp. all-purpose flour (to coat the Bundt pan)
4 cups of boiling water
2 Large Sweet Potatoes
1 melted stick of unsalted butter
½ cup of granulated sugar
½ cup light or dark brown sugar (the darker the brown sugar the darker your cake will be ““ I used light)
3 tsp. Ground Cinnamon
2 tsp. nutmeg
4 tbsp. Vanilla Extract
1 tsp. salt

CREAM CHEESE ICING INGREDIENTS:

1 8oz. cream cheese at room temperature
4 tbls. Softened unsalted butter
1 ½ cups of confectionate sugar
1 tsp. ground cinnamon
1 tsp. sea salt
4 tbsp. Vanilla extract

READY, SET GO:

  1. Pre-heat oven to 350
  2. Make yellow cake mixture according to instructions on back of the box
  3. Boil water in a large sauce pan
  4. Add sweet potatoes to boiling water
  5. Allow sweet potatoes to boil for about 30 minutes or until soft (when you stick a fork in them – the fork goes right in)
  6. Drain water from sweet potatoes and remove sweet potatoes from pot
  7. Very carefully, remove skin from sweet potatoes by slitting an opening at top of sweet potatoes and then peeling back with a fork (do not touch sweet potatoes with your hand ““ they are hot and will burn you)
  8. In a separate bowl from the cake mixture, place sweet potatoes (while hot) in a bowl and add the butter, granulated sugar, brown sugar, ground cinnamon, nutmeg, vanilla extract and salt together and whisk together until smooth
  9. Add Sweet Potato mixture to cake mixture and stir to incorporate (do not over stir)
  10. Butter Bundt pan all over with softened butter and shake flour on top of butter (this will prevent the cake from sticking to the Bundt pan)
  11. Pour mixture in Bundt pan
  12. Bake in oven for 30-40 minutes or until you stick a tooth pick in and it comes out clean (check it at 30 minutes to ensure you do not overcook)
  13. Allow cake to fully cool before adding icing
  14. LET’S MAKE THE CREAM CHEESE ICING
  15. Whisk all ingredients together until smooth
  16. Generously ice your sweet potato Bundt cake
  17. ENJOY, ENJOY, ENJOY!!!

Tip1: This cake is a perfect alternative to sweet potato pie on Thanksgiving

Tip2: Delicious when served with vanilla bean ice cream

Tip3: For another sweet potato treat, try our Sweet Potato Poppers

Utokia ~
Sizzle Sizzle Baby

 

About the author

Utokia Langley wrote 46 articles on this blog.

Utokia Langley is the video cooking mean machine and blogger behind She's Got Flavor, a written and video blog created to Sass up your kitchen experience and assist you in creating flavorful dishes that will surely please! She,s Got Flavor is developing a seasoning line that will help intensify the flavor in your food and make life easier and less cluttered in the kitchen for you, stay tuned. Above all Utokia is a child of God, a wife, mother of two beautiful children who think Mom's videos and food are da bomb and a true friend to many.

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5 WordPress comments on “She’s Got Thanksgiving: Smack Yo Mama Two Times Sweet Potato Bundt Cake

  1. Angela

    Honey hush, I just made this. I did use 1/4 of light brown sugar and 1/14 cup of dark. The color is nice. The frosting appeared like a cinnamon cream cheese frosting but it is oh soooo delish.

  2. gracehatter

    This is freakng amazing…I should have made it today instead of yesterday becuse I can see it will not last thru Xmas day at this rate. Nice change from the usual pies…thank you!

  3. Pingback: New Cake Boss Bakeware Will Be fun for The Whole Family | Black and Married With Kids.com - A Positive Image of Marriage and Family

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She’s Got Thanksgiving: Three Greens Dream Team – Featuring Mr. Collard, Mr. Kale and Ms. Cabbage

BY: - 14 Nov '12 | Lifestyle

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ROCKIN OUT THE FLAVOR - YEAH YEAH YEAH!!

This is part of a special series of recipe posts by Utokia Langley of She’s Got Flavor as we lead into Thanksgiving! Make sure you check back everyday for another recipe!

Everyone loves greens, well everyone I know does. You really cannot go wrong with this trio, all three are healthy and the combination tastes great. During special events I am often asked to make the The Greens Dream Team; the team is well known for alwayz rockin out the flavor in a major way. This will be one of my side dishes for Christmas dinner and I will freeze some for my Father-In-Law because he loves my greens. Hope the flavor rocks out for you as well!!

ROCKIN OUT THE FLAVOR – YEAH YEAH YEAH!!

THREE GREENS DREAM TEAM – Featuring Mr. Collard, Mr. Kale and Ms. Cabbage

INGREDIENTS:

2 pounds of fresh Collards
1 pound of fresh Kale
Salt Water to clean your Collards & Kale
½ head of cabbage  thinly sliced
½ cup granulated sugar
1/3 cup apple cider vinegar
3 cups chicken broth
2 cups water
3-4 pork necks (or 3-4 smoked turkey necks)
Sea salt
Ground pepper
Granulated Garlic
Adobe all-purpose seasoning

READY, SET GO:

  1. Soak your Collards & Kale in salt water for 15-20 minutes
  2. Rinse/Clean Collards & Kale, then remove big stems
  3. Roll Collards and Kale and cut into small pieces (how small is up to you)
  4. Thinly slice ½ a head of cabbage and Rinse/Clean the cabbage
  5. Add 3 cups of chicken broth to a big sauce pan over high heat and allow to come to a boil
  6. Add the Collards & Kale to the sauce pan with the chicken broth and turn heat down to medium for 40 minutes covered (we are not adding cabbage yet because it cooks quicker)
  7. In a separate medium sauce pan add 2 cups of water, pork neck bones, adobe all-purpose seasoning, ground pepper and granulated garlic over medium heat and allow to cook for about 40 minutes uncovered or until meat on neck bones are tender, once tender, remove the neck bones from liquid and remove the meat from them but reserve the liquid it cooked in as well as 2 of the neck bones
  8. After Collards & Kale have cooked for 40 minutes, add granulated sugar, apple cider, neck bone meat and 2 neck bones plus all the liquid the neck bones were cooked in and cabbage, turn heat down to low and continue to cook covered (stirring occasionally) for 45 minutes or until desired consistency
  9. ENJOY, ENJOY, ENJOY!!!

Tip: Double ingredients to make more

Tip: Add a little hot sauce if you like your greens spicy

Utokia ~
Sizzle Sizzle Baby

 

About the author

Utokia Langley wrote 46 articles on this blog.

Utokia Langley is the video cooking mean machine and blogger behind She's Got Flavor, a written and video blog created to Sass up your kitchen experience and assist you in creating flavorful dishes that will surely please! She,s Got Flavor is developing a seasoning line that will help intensify the flavor in your food and make life easier and less cluttered in the kitchen for you, stay tuned. Above all Utokia is a child of God, a wife, mother of two beautiful children who think Mom's videos and food are da bomb and a true friend to many.

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