Maylee at Beyond Gumbo 
What to do with the left-over or remaining sweet potatoes from the holidays, one might ask? This recipe uses sweet potatoes in a cake.
Before you discredit this seemingly unusual idea, the cake tastes much like a banana cake or applesauce cake. The sweet potatoes make the cake very moist and the molasses and spices blend the flavors together. Try it, you’ll be pleasantly surprised.
This adapted recipe is from “Fine Cooking,” December 2013; here is the link.
finecooking.com/recipes/sweet-potato-spice-cake-fresh-ginger-pecan-streusel-topping.aspx?nterms=53178
I made a few adjustments to fit my needs. For starters, it seemed like alot of batter for an 9 x 9 ” cake pan, so I baked the cake in a 9 x 13″ cake pan for 30 minutes. That meant that the crumb topping ingredients needed to be doubled (except the butter). I found that 2 medium sweet potatoes amounted to 1 1/2 cups cooked pulp and increased the flour to 2 cups and baking soda to 1 Tbsp.to compensate.
If this seems confusing, I’m sure the recipe in “Fine Cooking” works just fine.
The cake seems like a coffee cake to me, and I’d not hesitate to serve it for a morning meal with some yogurt and fruit. Or for a dessert at dinner or supper with some ice cream.
On a local level, the cake uses ingredients from Louisiana: sweet potatoes, pecans and molasses. A good southern recipe.
Mm, what a lovely combination. Looks delicious!