Sweet Potato Cake With Cinnamon Frosting Recipe

Ingredients

2

large orange sweet potatoes, peeled and cut into 1-inch cubes

1

                        box (15.25 oz) Betty Crocker™ Delights Super Moist™ French Vanilla Cake Mix

3/4

cup milk

1/3

cup vegetable oil

3

eggs

2

teaspoons ground cinnamon

1/2

teaspoon ground nutmeg

1

                        tub (16 oz) Betty Crocker™ Cinnamon Toast Crunch™ Frosting

2

tablespoons caramel topping

1/2

cup chopped pecans

Preparation

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom of 13x9-inch baking pan; set aside.

In medium saucepan, cover sweet potato cubes with cold water. Heat to boiling; reduce heat, cover and simmer 12 to 15 minutes or until potatoes are tender. Drain and return potatoes to saucepan. Mash until smooth. Set aside to cool slightly.

In large bowl, mix cake mix, milk, oil, eggs, cinnamon, nutmeg and 1 1/2 cups mashed sweet potato (save remaining sweet potato for another use) with electric mixer on medium speed 2 minutes. Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour 30 minutes.

Evenly spread frosting over cake. Drizzle with caramel topping; sprinkle with pecans. Store covered in refrigerator.

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