#2618 - Sweet Potato Spice Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 cup leftover candied sweet potatoes (mashed)
1 TBSP pumpkin pie spice
1/2 cup golden raisins
1/2 cup chopped walnuts

In a saucepan add raisins--cover them with water, bring to a boil, cook them for 5 minutes, then drain the raisins. Prepare cake batter according to box directions. Add mashed sweet potatoes and pumpkin pie spice to the batter--beat well. Remove bowl from mixer--add drained raisins and chopped nuts--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost with cream cheese frosting.

#124 - Candied Sweet Potatoes

(by Shirley McNevich)

3 large whole yams
1/2 - 3/4 cup dark brown Domino's sugar
canola oil
salt

Peel yams and cut each yam into quarters. Put yams in a saucepan. Cover yams with water and add a pinch of salt. Turn heat on medium. After water comes to a boil, cook 10-12 minutes (they won't be completely done until later). Drain water from yams. Use a frying pan and add 2 TBSP canola oil. Add yams to frying pan and sprinkle the brown sugar over the top of the yams (1/2 cup brown sugar for not-so-sweet; 3/4 cup brown sugar if you like them sweeter). Put a lid on the frying pan and cook on medium heat for 15-20 minutes, turning them every 5 minutes.