When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for November 14th, 2008




Sweet Potato Bundt Cake

In China, sweet potatoes are popular sweets and snacks. In the spirit of Thanksgiving, we thought we would share a sweet potato recipe. This cake goes great with ice cream for dessert or your  morning cup of coffee!


2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2  teaspoon salt
1 pound and 13 oz. canned sweet potatoes in syrup
3 eggs
1 cup brown sugar
1 teaspoon vanilla
1/3 cup canola or vegetable oil
Canola oil or Pam cooking spray
powder sugar

*Preheat oven to 350 degrees

In a small bowl, combine dry ingredients: flour, baking soda, cinnamon and salt.  Mix and set aside.  Drain syrup from sweet potatoes and cut into 1/2 inch cubes (approx. 4 cups).  In a large bowl, beat eggs with brown sugar until smooth.  Add vanilla, oil and sweet potato cubes.  Stir in the dry ingredients.  Mix together throughly into a soft thick paste.

To Bake:
Spray 12 cup bundt pan with cooking spray.  Spoon batter evenly into greased bundt pan.  Bake for 40 minutes or until an inserted fork comes out clean.  Cool for 10 minutes.  Invert onto serving plate.  Dust with powder sugar.  Wonderful when served warm!

Makes 12 servings
Preparation time: 20 minutes
Baking time: 40 minutes

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