Gallery

Recipe Summary

prep:
45 mins
bake:
55 mins
cool:
2 hrs
Servings:
10
Max Servings:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Coat a 10-inch fluted tube pan with nonstick cooking spray; set aside.

    Advertisement
Instructions Checklist
  • In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cloves and salt; set aside. Drain the sweet potatoes, reserving 2 tablespoons liquid. Place the drained sweet potatoes and reserved liquid food processor; process until smooth, scraping the sides as needed.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a large bowl, beat together the sweet potato puree, granulated sugar, 1 teaspoon maple flavor and oil with an electric mixer on medium speed until smooth and well blended. Add the eggs one at a time, beating well after each addition. Gradually beat in the flour mixture on low speed. Stir in the spiced pecans by hand.

Instructions Checklist
  • Pour batter into prepared pan. Bake for 55 to 60 minutes or until a wooden toothpick or cake tester inserted into cake comes out clean. Loosely lay a piece of foil over the top of cake pan for the last 10 minutes to prevent overbrowning.

Instructions Checklist
Instructions Checklist
  • Cool cake in pan for 10 minutes. Invert cake onto cooling rack and remove pan. Cool completely, about 2 hours.

To make the maple whipped cream cheese:
  • In a large bowl, beat the cream cheese with an electric mixer on low speed to lighten. Add the cream, 3 tablespoons powdered sugar, maple syrup and 1 teaspoon maple flavor. Beat on medium-low speed until stiff peaks form.

Instructions Checklist
Instructions Checklist
To serve cake:
  • Dust top of cake with additional powdered sugar. Serve cake slices with dollops of maple whipped cream cheese. Very lightly dust dollops of maple whipped cream cheese with ground cinnamon.

Nutrition Facts

774 calories; total fat 43g; saturated fat 10g; polyunsaturated fat 9g; monounsaturated fat 22g; cholesterol 98mg; sodium 576mg; potassium 333mg; carbohydrates 93g; fiber 4g; sugar 63g; protein 8g; trans fatty acidg; vitamin a 6560IU; vitamin c 11mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 73mcg; vitamin b12mcg; calcium 121mg; iron 3mg.

Reviews