Nana's Sweet Potato Cake
Miz Helen's Kitchen
Ingredients
2-1/2 cups sweet potato puree
1 (12 ounce) can evaporated milk
4 large eggs
1 cup sugar
3 teaspoons cinnamon
1 teaspoon all spice
1 teaspoon nutmeg
dash salt
1 (15.25 ounce) box spice cake mix
1-1/2 cup butter, melted
1/4 cup flour
1/4 cup brown sugar
1/2 cup oatmeal
1 cup pecans, chop medium
Directions
If you are using fresh sweet potatoes:
Wash and dry the sweet potatoes. Place the sweet potatoes on a shallow baking sheet. Roast the potatoes at 425 degrees for 20 to 25 minutes.
Remove the potatoes from the oven, slice the potatoes down the center and cool to room temperature.
Remove the skin from the potatoes and place the meat of the potato into a bowl, mash the amount that you need for the recipe and set aside.
Option:
If you don't have fresh potatoes, you can use canned sweet potatoes, just drain them and mash to a puree.
In a large mixing bowl add the sweet potato puree,milk,eggs and spices. Whisk together until very smooth, Do Not Use The Electric Mixer.
Stir in 3/4 of the spice cake mix to the potato mix and mix well.
Pour the batter into a floured and oiled 9 X 13 baking dish.
Sprinkle the remainder of the cake mix on top of the batter.
Drizzle 1/2 cup of the melted butter over the dry cake mix.
In a small mixing bowl add the 1/4 cup flour, oatmeal, brown sugar, pecans, and 1 cup melted butter. Mix until the butter is incorporated into the mix, it will be like large crumbs.
Sprinkle the oatmeal topping on top of the cake.
Bake at 350 degrees for 60 minutes.
This cake will be done, but it will be like a pie or cobbler and delicious!
Garnish with a dollop of ice cream with a drizzle of caramel sauce.
Enjoy!