Southern cooks have done this for years--used pureed (cooked) sweet potato where Northerners might use pumpkin, such as in pie.
But have you ever tried it in Pumpkin Cake? It works very well. Just make sure you puree the sweet potato very well--you can mix all the wet ingredients in the blender or food processor, just to be sure. I added a sprinkle of cinnamon-sugar on top before baking--sweet potato always tastes good with a bit of extra cinnamon.
Beats putting out a couple of dollars for a can of pumpkin.
(And of course you can do the same thing with any winter squash that you can get to puree smooth.)
- About Us
- Anne Writes
- A is for Airplane
- Christmas Past, Christmas Present(s)
- Frugal Finds & Fixes
- Charlotte Mason Education
- Herbartianism Posts
- Why you should read Romola
- CM Volume Three Posts
- CM Volume Four Posts
- CM Volume Five Posts
- CM Volume Six Posts
- Crocheting Posts
- Project 333, Winter 2016-2017: A Little Different
- Project 333: Winter's End 2017