Dessert

Upside Down Sweet Potato Cake is for Dessert.

Upside Down Sweet Potato Cake takes 30 minutes to prepare.

Upside Down Sweet Potato Cake takes 30 minutes to cook.

Upside Down Sweet Potato Cake makes 16 servings.

The ingredients for Upside Down Sweet Potato Cake are:

Makes sixteen 2 1/4" by 3 1/4" pieces
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6 medium sweet potatoes (about 2 lbs, after peeling)
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1 Tbsp butter, melted
2 Tbsp brown sugar, packed
1 cup pecans, chopped
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1 1/4 cup flour
2/3 cup Splenda
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1 tsp cinnamon
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1 large egg
2 Tbsp brown sugar, packed
2/3 cup 1% milk
1 1/2 tsp vanilla
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1/3 cup Splenda
2 tsp pumpkin pie spice
1 tsp cinnamon
2 Tbsp maple syrup
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1 cup mini marshmallows

Here is how you make Upside Down Sweet Potato Cake:

1---Peel and slice raw sweet potatoes into 1/4" thick pieces. Boil until tender. Drain.2---Meanwhile, melt butter and mix with brown sugar and pecans. Spread as evenly as possible on the bottom of a 9" by 13" pan.3---Combine the flour, 2/3 cup Splenda, baking soda/powder, and spices. Mix well.4---Cut the shortening into the flour mixture with forks or pastry cutter. When done, all of the mixture should resemble fine breadcrumbs.5---In a separate bowl, blend the egg with the 2 Tbsp brown sugar and vanilla. Stir in the milk.6---Begin preheating the oven to 350.7---Toss cooked sweet potato pieces in 1/3 cup Splenda and remaining spices.8---Place the pieces of sweet potato on top of the pecans as closely together as possible. Fill in gaps as much as possible without mushing the potatoes. When done, gently press the potatoes directly down onto the pecans so that they stick in them somewhat.9---Drizzle sweet potatoes with syrup.10---Fold together the wet and dry mixtures from earlier. Batter will be thick and appear grainy. Do NOT blend.11---Spread the batter over the sweet potatoes gently and evenly.12---Bake for 20-25 minutes or until the top is browned and cake is springy. 13---Let cool 5-10 minutes in pan. Cut around the edges of the pan and turn cake out onto a baking sheet, tapping the bottom of the pan firmly all over. Make sure to scrape any pecans sticking to the pan onto the cake.14---Top with marshmallows, spread out evenly. Stick back in oven on the middle rack and broil for 1-2 minutes or until marshmallows are puffed and maybe slightly browned. Check every 5-10 seconds after the first minute.NOTE: Cake is best the day after baking, after the sweet potatoes' juice infuses the cake a little. Best served warm or room temperature.Number of Servings: 16Recipe submitted by SparkPeople user WAIT4IT.

The nutritional information for Upside Down Sweet Potato Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 212.4

• Total Fat: 9.8 g
• Cholesterol: 15.7 mg
• Sodium: 74.0 mg
• Total Carbs: 30.7 g
• Dietary Fiber: 2.6 g
• Protein: 3.3 g

The dietary needs meet for Upside Down Sweet Potato Cake is Sugar Free