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Sweet Potato Pan Cake

Kim Youngblood adapted from Tasty Kitchen
Kim Youngblood adapted from Tasty Kitchen Posts: 1
edited November -1 in Desserts

Ingredients

  • 30 oz Sweet Potatoes (crushed) (I used real potatoes not canned)
  • 4 Whole eggs
  • 12 oz Evaporated Milk
  • 1 1/2 cups sugar
  • 1 tsp Dizzy Pig Pineapple Head
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 box Yellow Cake mix
  • 3/4 cup melted Butter

Instructions

Mix together the sweet potato, eggs, milk, sugar, DP Pineapple Head, cinnamon, nutmeg. Pour into a slightly greased 13 x 9 inch pan.

Sprinkle the yellow cake mix on top. (do not mix in batter). Gently spread the cake mix on top of batter so it is even across the pan. Sprinkle a little more Pineapple Head on the cake mix. Pour butter evenly over the cake mix.

Set Big Green Egg up indirect with platesetter feet down. Get the BGE to 350. Place the 13 x 9 pan on the platesetter. Put something under the pan to lift the pan off the platesetter like BGE feet, copper t's, etc.

Bake 1 hour (turn pan every 20-30 minutes to avoid hot spots) until a toothpick comes out clean.

Serve hot or cold with whipped cream or ice cream.

Notes

The original recipe calls for Pumpkin but we prefer sweet potatoes.

Number of Servings: 24

Time to Prepare:

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