The sweet potato packs inside of it more than you may even think. This root vegetable packs inside its orange shell 438% of your daily value of infection fighting vitamin A and are a major source of skin protecting beta carotene. One medium sweet potato has 28% more potassium than a banana.
Some may only find sweet potatoes in the kitchen during the holiday season . I would like to share with a recipe today that will have you hosting sweet potatoes in your kitchen on a regular basis. You can use sweet potatoes in great dishes from fries to soup to this delicious cake.
1 1/2 cups sweet potatoes, cooked and mashed
3/4 cup oil
14 oz can sweetened condensed milk
Frosting:8 oz Cool Whip whipped topping
1 tub cream cheese frosting
8 oz tub whipped cream cheese topping
1/2 cup caramel ice cream topping
1 cup chopped pecans (optional)
Mix cake mix, sweet potatoes, oil and eggs in a bowl with an electric mixer. Beat on medium speed for 2 minutes. Pour into a 9″ x 13″ prepared pan. Bake at 350 degrees for 30 minutes. Let cool for 10 minutes, the poke 20 – 30 holes evenly in cake with handle of a wooden spoon. Pour sweetened condensed milk over cake, filling holes. Let cool completely.
In a large bowl, beat frosting and cream cheese until smooth. Fold in cool whip. Frost cake with cream cheese mixture. Garnish with caramel and pecans if desired.
recipe source here