Whipped Sweet Potatoes & Pumpkin Cake

Whipped Sweet Potatoes with Corn Flakes & Brown Sugar Topping
For the potatoes:22-24 oz. sweet potatoes, peeled and cut into 1" pieces

3/4 stick (6 Tbsp) unsalted butter, softened
1 large egg
6 Tbsp sugar
1 tsp pumpkin pie spice
Pinch of salt

For the topping:
1 1/2 cups crushed corn flakes
1/2 cup packed brown sugar
1/2 cup chopped pecans
3/4 stick (6 Tbsp) unsalted butter, melted

Make the sweet potatoes:
Place the sweet potatoes in a large pot of water and bring to a boil. Cook until the potatoes are tender, about 15 minutes. Drain, transfer to a large bowl and add the butter. Beat until smooth. Add the egg, sugar, spices and salt and blend. Transfer to an 8 x 8" baking dish (you can cover with foil and chill at this point to make it ahead. To bake, bring to room temperature before going on).
Bake covered with foil for about 25 minutes at 350 degrees (35 minutes if doubling recipe and using a large baking dish).

Prepare topping:
Mix the topping ingredients together. Spoon over the potatoes for the last 10 minutes of baking time without the foil.

This recipe is from Patch O' Dirt Farm 


Pumpkin Cake

1 can pumpkin (29 oz.)
1 C sugar
1 can evaporated milk (12 oz.)
3 eggs
1 box yellow cake mix
4 tsp pumpkin pie spice
1/2 tsp salt
3/4 C melted butter
1 C chopped pecans

Combine pumpkin, sugar, evap. milk, eggs, spices, and salt in mixing bowl. Beat well. Pour into greased and floured 9x13 glass pan. Sprinkle cake mix evenly over mixture. Sprinkle the pecans over the cake mix. Pour melted butter over all. Bake at 350 for 50-60 minutes. Watch closely, burns easily. (Knife inserted in the middle of cake should come out clean when done.)

This recipe is from Just Call Me Jamin