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Sweet Potato Dessert Recipe

Sweet Potato Dessert


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

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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