Sweet Potato Cake with Gingersnap Crust

By bweber

Ingredients

• 2 teaspoons plus 1 cup butter, softened, divided
• 1/3 cup finely crushed gingersnap cookies (about 6 cookies)
• 2 cups sugar
• 2 large eggs
• 2 cans (15-3/4 ounces each) sweet potatoes, drained and pureed
• 3-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 2-1/4 cups confectioners' sugar
• 1/2 cup maple syrup
• 3/4 teaspoon vanilla extract

Preparation

Step 1

Grease a 10-in. tube pan with 2 teaspoons butter and coat with crushed cookies; set aside.

In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes. Combine the flour, baking soda, ginger, salt and cloves; gradually add to the creamed mixture.

Transfer to prepared pan. Bake at 350° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For glaze, in a small bowl, combine the confectioners' sugar, maple syrup and vanilla. Pour over top of cake, allowing glaze to drape over sides. Yield: 12 servings.