Upside Down Sweet Potato Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Makes sixteen 2 1/4" by 3 1/4" pieces====================================6 medium sweet potatoes (about 2 lbs, after peeling)--------------------------1 Tbsp butter, melted2 Tbsp brown sugar, packed1 cup pecans, chopped----------------------------1 1/4 cup flour2/3 cup Splenda1/2 tsp baking powder1/2 tsp baking soda1 tsp pumpkin pie spice1 tsp cinnamon--------------------------1 large egg2 Tbsp brown sugar, packed2/3 cup 1% milk1 1/2 tsp vanilla-------------------------1/3 cup Splenda2 tsp pumpkin pie spice1 tsp cinnamon2 Tbsp maple syrup-------------------------1 cup mini marshmallows
1---Peel and slice raw sweet potatoes into 1/4" thick pieces. Boil until tender. Drain.
2---Meanwhile, melt butter and mix with brown sugar and pecans. Spread as evenly as possible on the bottom of a 9" by 13" pan.
3---Combine the flour, 2/3 cup Splenda, baking soda/powder, and spices. Mix well.
4---Cut the shortening into the flour mixture with forks or pastry cutter. When done, all of the mixture should resemble fine breadcrumbs.
5---In a separate bowl, blend the egg with the 2 Tbsp brown sugar and vanilla. Stir in the milk.
6---Begin preheating the oven to 350.
7---Toss cooked sweet potato pieces in 1/3 cup Splenda and remaining spices.
8---Place the pieces of sweet potato on top of the pecans as closely together as possible. Fill in gaps as much as possible without mushing the potatoes. When done, gently press the potatoes directly down onto the pecans so that they stick in them somewhat.
9---Drizzle sweet potatoes with syrup.
10---Fold together the wet and dry mixtures from earlier. Batter will be thick and appear grainy. Do NOT blend.
11---Spread the batter over the sweet potatoes gently and evenly.
12---Bake for 20-25 minutes or until the top is browned and cake is springy.
13---Let cool 5-10 minutes in pan. Cut around the edges of the pan and turn cake out onto a baking sheet, tapping the bottom of the pan firmly all over. Make sure to scrape any pecans sticking to the pan onto the cake.
14---Top with marshmallows, spread out evenly. Stick back in oven on the middle rack and broil for 1-2 minutes or until marshmallows are puffed and maybe slightly browned. Check every 5-10 seconds after the first minute.
NOTE: Cake is best the day after baking, after the sweet potatoes' juice infuses the cake a little. Best served warm or room temperature.
Number of Servings: 16
Recipe submitted by SparkPeople user WAIT4IT.
2---Meanwhile, melt butter and mix with brown sugar and pecans. Spread as evenly as possible on the bottom of a 9" by 13" pan.
3---Combine the flour, 2/3 cup Splenda, baking soda/powder, and spices. Mix well.
4---Cut the shortening into the flour mixture with forks or pastry cutter. When done, all of the mixture should resemble fine breadcrumbs.
5---In a separate bowl, blend the egg with the 2 Tbsp brown sugar and vanilla. Stir in the milk.
6---Begin preheating the oven to 350.
7---Toss cooked sweet potato pieces in 1/3 cup Splenda and remaining spices.
8---Place the pieces of sweet potato on top of the pecans as closely together as possible. Fill in gaps as much as possible without mushing the potatoes. When done, gently press the potatoes directly down onto the pecans so that they stick in them somewhat.
9---Drizzle sweet potatoes with syrup.
10---Fold together the wet and dry mixtures from earlier. Batter will be thick and appear grainy. Do NOT blend.
11---Spread the batter over the sweet potatoes gently and evenly.
12---Bake for 20-25 minutes or until the top is browned and cake is springy.
13---Let cool 5-10 minutes in pan. Cut around the edges of the pan and turn cake out onto a baking sheet, tapping the bottom of the pan firmly all over. Make sure to scrape any pecans sticking to the pan onto the cake.
14---Top with marshmallows, spread out evenly. Stick back in oven on the middle rack and broil for 1-2 minutes or until marshmallows are puffed and maybe slightly browned. Check every 5-10 seconds after the first minute.
NOTE: Cake is best the day after baking, after the sweet potatoes' juice infuses the cake a little. Best served warm or room temperature.
Number of Servings: 16
Recipe submitted by SparkPeople user WAIT4IT.
Nutritional Info Amount Per Serving
- Calories: 212.4
- Total Fat: 9.8 g
- Cholesterol: 15.7 mg
- Sodium: 74.0 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 2.6 g
- Protein: 3.3 g
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