Sweet Potato Macadamia Cake with White Chocolate Frosting

Posted on October 17, 2007 by Kris Nelson

When I was a kid, I wanted a sweet potato pie, but noone I knew made or sold the stuff. Then my dad grew sweet potatoes, but still no pie. When I finally had some (even an authentic Southern recipe I trekked to “wrong side o’ the tracks” Bayview on the Muni to try), I was a little disappointed, so I set out to make my own. I found a kickass recipe a few years back –verrry gingery and spicy– but I was determined to experiment more with the illustrious rustic rust-colored vegetable. This recipe may be my savior.

It may look labor intensive, but I made it and a Banana Cream Pie and Meatless Meaty Tacos all in the space of a couple hours (not including cooling time and all sans electric appliance assistance). Zoooom! And this was my very first actual layer cake! You can do it!

**NOTE: The frosting is light and fluffy, but is super sweet; wee too much for me. The cake by itself is divine, so it all depends on how much you adore or abhor white chocolate. Very yummy chilled, covered. And yes, it is similar to a carrot cake, thanks for asking.

Sweet Potato Macadamia Cake with White Chocolate Frosting (Serves 8-10)

INGREDIENTS

• 2 pounds (about 3) sweet potatoes
• 1 1/4 cups vegetable oil
• Unsalted butter, for pans
• 2 cups cake flour, (not self-rising), plus more for pans
• 4 large eggs
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoons pure vanilla extract
• 3 tablespoons brandy
• 1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
• 1 pound white chocolate
• 2 cups heavy cream

DIRECTIONS

1. Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree.

2. Lower oven temperature to 325 degrees. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.

3. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.

4. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.

5. Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.

6. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.

7. Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.

About the Author

Kris Nelson is an avid food adventurist who has tried everything from jellyfish to sea cucumber to chicken gizzards. She feels sweet potatoes are the perfect Autumn treat.