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Rachael Ray's 30-Minute Healthy Recipes

Sweet Potato Cake


* 1 3/4 cups white sugar
* 3/4 cup vegetable oil
* 3 eggs
* 1 teaspoon vanilla extract
* 2 cups leftover sweet potatoes, mashed
* 2 cups all-purpose flour
* 3 teaspoons baking powder
* 2 teaspoons baking soda
* 1/4 teaspoon salt
* 2 teaspoons ground cinnamon
* 1/2 cup beer (fresh, not flat)


1. Preheat the oven to 350 degrees and grease and flour a 9x13 inch baking dish.
2. In a large bowl, add the sugar and vegetable oil and mix together until smooth.
3. Into the bowl with the sugar and oil, put one egg at a time, beating each one as you add them.
4. Into the same bowl, stir in the vanilla, then add the mashed sweet potatoes and blend well.
5. In a separate bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon.
6. Add small amounts of this dry mixture to the sweet potato mixture, alternating with small amounts of the beer until everything comes together; but do NOT over mix.
7. Turn this batter out into the prepared baking dish.
8. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove and cool, then slice and serve as is or top with your favorite frosting.


When you bake with beer, you get a lighter texture. You won't actually get a 'beer' taste, but you will notice an extra flavor profile in the finished product. So, what I'm saying, I guess, is don't skip the beer.

When you use leftover sweet potatoes in any recipe, you will have to keep in mind just how 'sweet' your sweet potatoes are. If they are leftover from a sweet potato casserole with marshmallows and maple syrup, well, you may want to cut back on the sugar in this recipe, or even eliminate the cinnamon. You may have to do a little taste-testing as you're making your batter for this cake. But don't fret too much... it's going to be tasty no matter what!

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