It is time to recycle the leftovers!
The sweet potato casserole was amazing on Thanksgiving Day. Well it is time to kiss leftovers goodbye. Since I love cake and so does my Sunday school class, I decided to make a Sweet Potato bundt cake.
• 1 ½ cups sweet potato casserole
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 1 1/2 cups Splenda sugar blend
• 3 cups all-purpose flour
. 1/2 cup whole wheat flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
Preheat oven to 350 degrees F. Lightly grease and flour a Bundt pan; set aside.
In a large bowl, mix together sweet potatoes, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flours, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour ½ of batter into the prepared pans. Mix 1 cup of brown sugar, ½ cup chopped pecans, ½ sick of butter (melted) and 2 tablespoon of cinnamon. Top the batter with this mixture and cover it with the rest of the cake batter. Bake for 45 minutes or until done.
May I please have a knife and a cup of coffee? BTW the aroma from this cake is unbelievable.