Joy Smith of Golden, whose family grows sweet potatoes, contributed this recipe to the Golden Sweet Potato Festival cookbook, Country Cookin' with Sweet Potatoes. Joy says you can use baked or microwaved spuds, but sweet potatoes boiled in their skins provide the best flavor.
- 4 medium sweet potatoes, unpeeled
- 3 c. flour
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. ground allspice
- 3/4 tsp. salt
- 1 1/2 c. sugar
- 1 c. firmly packed brown sugar
- 1 c. margarine or butter, softened
- 4 eggs, beaten
- 2 tsp. grated orange peel
- 1/3 c. orange juice
- 1 c. chopped pecans
- Powdered sugar (optional)
Scrub sweet potatoes, and cook in boiling water for 20 minutes, or until soft; drain and peel. Mash enough sweet potatoes to measure 2 3/4 cups, and set aside to cool completely.
Sift together next 5 ingredients; set aside.
In a large bowl, combine sugars, margarine, and eggs, and beat until light and fluffy. Add mashed sweet potatoes and orange peel, mixing well. Add flour mixture alternately with orange juice. Stir in pecans.
Pour batter into a greased 12-cup Bundt pan. Bake at 350 degrees for 55-60 minutes, or until pick inserted in center comes out clean. Cool in pan for 5 minutes. Invert cake onto wire rack, and cool thoroughly. Sprinkle with powdered sugar, if desired.