Happy Thanksgiving to my friends in America! We live in an International community, so for my hubby’s Thanksgiving celebration at work (he teaches in an American section of a French school) the staff took a dish to share for their buffet lunch today. Of course I was happy to help him make something (i.e. bake it for him) with a Thanksgiving theme!
Inspired by our own experience of going to a Thanksgiving meal eight years ago with friends in New York (the holiday in which we got engaged no less!), I chose to make Sweet Potato Cake. I know we can buy sweet potatoes here, as well as Philadelphia cream cheese for the topping, so it was a no-brainer!
I have adapted an American recipe I found on www.farmflavour.com to include English and French ingredients to share with you. It’s fairly quick, fun to make with kids, and has simple ingredients. I did a practice run on the weekend and tried it out on friends who said it was yummy! Phew!
2 cups caster sugar (sucre en poudre)
1½ cups oil (Huile de Tournesol)
2 cups plain flour (farine de blé)
2 tablespoons cinnamon (cannelle moulue)
2 teaspoons baking powder (poudre à lever)
2 cups sweet potatoes, peeled and grated (patates douces)
½ cup unsalted butter (beurre doux)
1 cup (8 ounces) cream cheese, softened (Philadelphia)
2 cups icing sugar (sucre glace)
1 teaspoon vanilla essence (arôme naturel de vanille liquid)
1 cup pecans, chopped (noix de pécan)
1. Heat oven to 180 degrees C/350 degrees F. Prepare three 20 cm round baking tray or one rectangle baking tray with baking paper and grease with butter (papier cuisson) .
2. In a large bowl, mix together the sugar, eggs and oil using an electric mixer. Add the remaining cake ingredients one at a time, adding the sweet potatoes last.
3. Spread the batter into baking tray/s, and bake in round tins for 25 minutes, or in rectangle cake tray for 35 minutes. When the cake is ready it will be springy to touch and a knife will come out almost clean.
4. Cool in trays before turning out to add icing.
5. To make the icing, cream together butter (at room temperature) and cream cheese. Add the remaining ingredients and mix well.
6. Spread the icing on your cooled cake, spreading between layers and on sides and top for round layers – or over the top (sides optional) of a rectangle cake.
7. Sprinkle your chopped pecans over the top to decorate, and voila you’re done!
It’s fun trying recipes from other countries and with family and friends. Do you have a favourite Thanksgiving themed recipe? If so, please share in the comments below.
As it’s Thanksgiving I’d like to add that I am very thankful for my wonderful family and that we have made such lovely friends in France. What are you thankful for today? Let me know in the comments below.
Thanks for reading!