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Print this Recipe    Orange Sweet Potato

Orange Sweet Potato Cake

1 1/4 pounds fresh sweet potatoes
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup milk
1 cup plus 3 1/2 tablespoons orange-flavored liqueur or orange juice
1 1/2 teaspoons vanilla
3/4 cup butter, softened
1 1/2 cups plus 2 tablespoons granulated sugar
4 eggs
1 teaspoon grated orange peel
2 cups powdered sugar, sifted

Cook unpeeled sweet potatoes, covered, in salted, boiling water,
20 to 30 minutes or until very soft. (Or microwave on high (100
percent) power 6 minutes.) [I baked the potatoes at 450 degrees
F.] Cool. Peel and dice and place in a food processor or a blender.
Puree and reserve. (Should be about 1 1/4 cups.)

Sift together flour, baking powder, baking soda and salt; reserve.

Combine milk, 1/2 cup orange liqueur and 1 teaspoon vanilla; reserve.
Cream butter and 1 1/2 cups granulated sugar. Beat in eggs one at
a time. Blend in reserved flour mixture, alternately with milk
mixture, mixing well after each addition. Do not over mix. [I
blended in the flour in fourths and the milk in thirds, beginning
and ending with the flour.] Blend in sweet potatoes and orange
peel. [I folded in the sweet potatoes and orange peel by hand.]

Turn into a greased and floured 10-inch bundt pan.

Bake in preheated 350-degree F oven 40 mintes or until toothpick
inserted in center comes out clean. Cool in pan 20 minutes; remove
from pan.

Meanwhile, combine 1/2 cup orange liqueur and remaining 2 tablespoons
granulated sugar over medium heat, stirring until sugar is dissolved.
Do not boil. Brush over warm cake; cool cake completely.

Combine powdered sugar, remaining 3 1/2 tablespoons orange liqueur
and remaining 1/2 teaspoon vanilla. If necessary, add more orange
liqueur until glaze is of desired consistency. Drizzle over cake.
Garnish top with orange peel, if desired. Makes 12 to 16 servings.

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