Sweet Potato Cake with White Chocolate Cream Cheese Frosting

1 ½ cups butter, softened
2 cups sugar
1 teaspoon vanilla extract
6 large eggs, separated
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
1 cup buttermilk
2 cups finely grated sweet potato
1 cup chopped walnuts

Preheat oven to 350 degrees. Spray 3 (8in) cake pans with nonstick baking spray with flour. In a large bowl, beat butter, sugar, and vanilla at medium speed with a mixer until fluffy.  Add egg yolks, beating until combined. In a medium bowl, combine flour, baking soda, ginger, cinnamon, salt and nutmeg. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. In a medium bowl, beat egg whites at high speed with a mixture until stiff peaks form. Gently fold into batter. Gently stir in sweet potatoes and walnuts. Spoon batter into prepared pans. Bake for 20 to 23 minutes or until a wooden pick inserted comes out clean. Cool in pans for 10 minutes. Remove from pans, cool completely on wire racks. Spread White Chocolate-Cream Cheese Frosting evenly between layers and on top and sides of cake.

White Chocolate-Cream Cheese Frosting

1 (4oz) white chocolate baking bar, chopped
1/3 cup heavy whipping cream
1 cup butter, softened
16 oz. cream cheese softened
2lbs. powdered sugar

In a small sauce pan, combine chopped white chocolate and cream. Cook over medium-low heat, stirring constantly, until chocolate melts and mixture is smooth.  Remove from heat, and cool for 1 hour. In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy. Add white chocolate mixture, beating until combined. Gradually add powdered sugar, beating until smooth. Note: Cake layers can be made up to 1 month ahead; wrap cooled layers tightly in plastic wrap and Freeze. To serve, spread frosting on frozen cake layers (frozen layers are easier to frost), and thaw. Store thawed cake, covered, in refrigerator up to 3 days.

Recipe and photo from Melissa Edmondson

Vardaman Swirl Cheesecake

Sweet potato puree blended with a fool-proof New York-style cheesecake; fun to make, sumptuous results. The cheesecake filling is 16 oz. cream cheese, 2/3 cup sugar, 1 teaspoon vanilla and two large eggs. The sweet potato filling is two cups of “candied” sweet potatoes pureed and mixed with 1/2 cup whole cream, 1/2 cup sugar, two eggs and 1/2 teaspoon cinnamon. The crust is a box of graham cracker crumbs–adding crushed pecans is a nice touch–mixed with a stick and a half of melted butter, a cup of brown sugar, packed into an 8″ spring-form pan and refrigerated until firm. Drop both filling mixtures alternately around the crust, then take a spoon and swirl it around a little bit. Be artistic; contemplate the Pre-Raphaelites. Bake at 350 for about 45 minutes, lower heat and cool for an hour. Refrigerate before slicing.

Sweet Potato Pudding

Dishes similar to this are made throughout the West Indies as well as Bermuda, where it’s traditionally served on Guy Fawkes Night (Nov. 5) by evil heathen royalists as well as those noble democratic souls who simply like to set a good table. The texture is fudge-like, very dense and intensely flavorful. The toasted coconut flakes seen here as a topping can be added to the pudding mix as well, but do not use raw grated coconut or it will get gummy.

Mix 1 1/2 pounds cooked pureed sweet potato with 2 cups cream of coconut, 1 stick melted butter, juice of 1 lime and 1 cup brown sugar until smooth. Blend in by spoonfuls 1 cup flour; add 1 cup raisins (optional), a tablespoon of vanilla and a teaspoon each ginger, cinnamon and nutmeg spice. Pour batter into a well-oiled 8-inch cake pan and bake at 350 for about an hour until firm then cool.   Best to serve chilled; this recipe easily provides a dozen servings.

Sweet Potato Biscuits with Ginger Molasses

Many people consider sweet potato biscuits occasional foods, meaning they’re made only for guests or take-tos such as church suppers, homecomings or trans coming out parties. But these simple quick breads are so very easy and so very good that they’re fit on any table and their sweetness can be adjusted accordingly.

My recipe is a riff on that of April McGregor, a fellow Calhoun Countian and author of the Sweet Potatoes cookbook in the University of North Carolina’s excellent Savor the South series. April writes that while many recipes will advise you to knead biscuit dough, she’ll tell you this is a mistake, as indeed it is. Kneading works up gluten in the dough, making your biscuits heavy. The ingredients must also be kept chilled and (this is crucial) the oven preheated and very hot (450) for maximum leavening.

For the dough, use 3 cups soft flour (Martha White or Dixie Lily) sifted with two teaspoons baking powder. Cut in a cup of cold cooked sweet potatoes (you can use canned drained of the syrup) and one stick butter cut into pats. Remember to keep everything cold until you combine them in a bowl and mix them with our hands until they’re the consistency of rice. To this add enough cold buttermilk to make a sticky dough. You can add chopped pecans if you like. Pat this out in a floured surface, cut with a sharp edge and place into a lightly oiled skillet. If you put them in a cake tin, you risk burning the bottoms. Place in an upper rack of the oven, and bake for about 15 minutes.

As to the molasses, mix a cup of molasses with a half cup water in a small saucepan and add about a tablespoon of grated fresh ginger. Simmer until thickened and strain.

Winners from Vardaman

Vardaman, Mississippi is in southeast Calhoun County, near the source of the Yalobusha River, the largest tributary of the Yazoo. Like many towns in the upland South, Vardaman grew up around a lumber railhead. Some of the lordliest white oaks that ever left the Continent descended from the hills above Vardaman and were shipped across the Atlantic to construct the great wine barrels for the 1925 Paris Exposition. When the great forests of the southeast were depleted, Vardaman, like so many towns in the rolling hills, needed a sustainable crop. Farmers turned to the sweet potato and their efforts found success. Vardaman, Mississippi IS the Sweet Potato Capital of the World; all others claimants are pretenders.

Vardaman holds an annual Sweet Potato Festival in October—this year the 46th—that includes music, arts and crafts, exhibitions, cook-offs and lots and lots of food. Sweet Potato Kings and Queens are selected in no less than four events with contestants from infancy to high school. Many people consider the recipe contest the main event, and people go all out for the coveted prizes, including the Mayor’s Cup, which this year was won by Lyndsey Wade for her Scrumptious Sweet Potato Coconut Bars. I’m also giving you the winner in the cake category, Melissa Edmondson’s spectacular Sweet Potato Cake with White Chocolate Cream Cheese Frosting. Either or both of these desserts would be a splendid addition to your holiday table.

Scrumptious Sweet Potato Coconut Bars
Lyndsey Wade

¾ Cup Butter, melted
1 ½ Cups Graham Cracker Crumbs
1 (14 oz.) can Sweetened Condensed Milk
3 Cups Sweet Potato puree
2 Cups White Chocolate Morsels
11/3 Cups Flaked Coconut
1 Cup Chopped Nuts

Heat oven to 350 degrees and coat 9×13 baking pan with non-stick cooking spray. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Scoop sweet potato from the peeling and mix until smooth. Using a piping bag (or plastic freezer bag with hole cut in one corner), layer the graham cracker crust with sweet potatoes. Layer white chocolate chips, coconut and nuts. Press firmly.Bake 25 minutes or until lightly browned. Cool and cut into bars. Store covered at room temperature.

Sweet Potato Cake with White Chocolate Cream Cheese Frosting
Melissa Edmondson

1 ½ Cups butter, softened
2cups sugar
1 teaspoon vanilla extract
6 large eggs, separated
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
1 cup buttermilk
2 cups finely grated sweet potato
1 cup chopped walnuts

Preheat oven to 350 degrees. Spray 3 (8in) cake pans with nonstick baking spray with flour. In a large bowl, beat butter, sugar, and vanilla at medium speed with a mixer until fluffy.  Add egg yolks, beating until combined. In a medium bowl, combine flour, baking soda, ginger, cinnamon, salt and nutmeg. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. In a medium bowl, beat egg whites at high speed with a mixture until stiff peaks form. Gently fold into batter. Gently stir in sweet potatoes and walnuts. Spoon batter into prepared pans. Bake for 20 to 23 minutes or until a wooden pick inserted comes out clean. Cool in pans for 10 minutes. Remove from pans, cool completely on wire racks. Spread White Chocolate-Cream Cheese Frosting evenly between layers and on top and sides of cake.

White Chocolate-Cream Cheese Frosting

1 (4oz) white chocolate baking bar, chopped
1/3 cup heavy whipping cream
1 cup butter, softened
16 oz. cream cheese softened
2lbs. powdered sugar

In a small sauce pan, combine chopped white chocolate and cream. Cook over medium-low heat, stirring constantly, until chocolate melts and mixture is smooth.  Remove from heat, and cool for 1 hour. In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy. Add white chocolate mixture, beating until combined. Gradually add powdered sugar, beating until smooth. Note: Cake layers can be made up to 1 month ahead; wrap cooled layers tightly in plastic wrap and Freeze. To serve, spread frosting on frozen cake layers (frozen layers are easier to frost), and thaw. Store thawed cake, covered, in refrigerator up to 3 days.

Melissa’s cake

 

Marbled Sweet Potato Cheesecake

Sweet potatoes blended with a fool-proof New York-style cheesecake; fun to make, sumptuous results. The cheesecake filling is 16 oz. cream cheese, 2/3 cup sugar, 1 teaspoon vanilla and two large eggs. The sweet potato filling is two cups of “candied” sweet potatoes pureed and mixed with 1/2 cup whole cream, 1/2 cup sugar, two eggs and 1/2 teaspoon cinnamon. The crust is a box of graham cracker crumbs–adding crushed pecans is a nice touch–mixed with a stick and a half of melted butter, a cup of brown sugar, packed into an 8″ spring-form pan and refrigerated until firm. Drop both filling mixtures alternately around the crust, then take a spoon and swirl it around a little bit. Be artistic; think about finger-painting a wet mud pie. Bake at 350 for about 45 minutes, lower heat and cool for an hour. Refrigerate before slcing.

Twice-Baked Sweet Potatoes with Feta and Pecans

This is a good way to dress up sweet potatoes for the holiday table, but it’s simple enough for less formal occasions as well. You can use another sort of crumbly white cheese like ricotta or queso fresco, but I like the salty feta, and black walnuts are particularly good.

Bake potatoes by coating with vegetable oil and placing in a very hot oven for about an hour; bake an extra potato so you’ll have enough of the potato mixture to slightly over-stuff. Cool potatoes, slit and scoop out the pulp, mix with butter and brown sugar, honey or molasses to taste and about a tablespoon each of feta and chopped nuts per potato depending on the size of the spuds. You can add raisins, but that’s gilding the lily in my book. Stuff potato shells, top with more cheese and bake in a hot oven until cheese is browned. Top with more pecans before serving.