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How to make sweet potato dessert:
Cook, peel and slice the sweet potatoes thickly.
Mix 1 tblspn: into coconut milk and thicken (if necessary) with Maizena.
Pour over the sweet potatoes.
Add slithers of ripe bananas and serve cold.
Wet Chocolate L’Orange Pound Cake
Approximate nutritional analysis per serving: Calories, 606; Cholesterol,
14 mg.; Sodium, 401 mg.; Protein, 6 g. ; Carbohydrate, 97 g.; Fat,
23 g.
Who would suspect the secret to this delicious dessert is genuine
Idaho Potatoes? This fast and failproof recipe will have everyone
clamoring back for seconds.
INGREDIENTS:
3 cups granulated sugar
1 1/2 cups margarine or butter (3 sticks), softened
3 cups all-purpose flour
1 8-oz. container sour cream
1 large Idaho Potato, cooked and mashed
1/2 cup unsweetened cocoa
1/2 cup orange juice
1 tsp. baking soda
2 tsp. orange extract
1/4 tsp. salt
5 large eggs
Cream Cheese Icing (below)
Raspberries for garnish
DIRECTIONS:
About 4 hours before serving or early in the day: preheat oven to
350°F. Grease and flour 10 inch tube pan.
In a large bowl, with mixer at low speed, beat sugar with margarine
or butter just until blended. Increase speed to high, beat 3 minutes
or until light and fluffy, scraping bowl often with rubber spatula.
Reduce speed to low, add flour and next 8 ingredients; beat until
well mixed, constantly scraping bowl. Increase speed to high, beat
2 minutes, occasionally scraping bowl. Spoon batter into prepared
pan.
Bake 1 hour and 30 minutes or until toothpick inserted in center
of cake comes out clean.
Cool cake in pan on wire rack 15 minutes. With spatula, loosen cake
from pan, remove from pan and cool completely on rack.
When cake is cool, prepare Cream Cheese Icing, spread on top of
cake allowing some to drizzle down the sides of cake. Garnish cake
with raspberries.
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