Prep Time:
30 min

Cook Time:
1 Hr 30 Min

Servings:
12 Servings

Difficulty:
Moderate

Prep Time:
30 min

Cook Time:
1 Hr 30 Min

Servings:
12 Servings

Difficulty:
Moderate

INGREDIENTS

  • 2 small sweet potatoes
  • 1 C. Crisco® All-Vegetable Shortening
  • 1 1/4 C. sugar
  • 1 Tbsp. grated orange peel
  • 3 large eggs
  • 1/2 C. sour cream
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 3/4 all-purpose flour
  • 1 1/2 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. Spice Islands® Pumpkin Pie Spice
  • 1/4 tsp. salt
  • 1 (14 oz.) can Sweetened Condensed Milk
  • OR Sweet Orange Marmalade

DIRECTIONS

  1. SCRUB sweet potatoes and pierce skin with fork. Place on microwave-safe plate lined with paper towel. Microwave on HIGH 8 to 9 minutes or until very soft, turning after 5 minutes. Let stand 5 minutes. Mash enough pulp to measure 1 1/4 cups. Cool completely.
  2. HEAT oven to 350°F. Coat 9 x 5-inch loaf pan with no-stick cooking spray. Beat shortening, sugar and orange peel in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, scraping bowl after each addition. Blend in sweet potato, sour cream and vanilla.
  3. STIR together flour, Clabber Girl® Baking Powder, pumpkin pie spice and salt in small bowl. Gradually add to sweet potato mixture, beating just until blended. Spread in prepared pan. Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack. Cut into slices. Drizzle each slice with sweetened condensed milk or top with a dollop of marmalade or preserves.

Nutrition

Serving size
(1 slice, 1/12 of cake)

  • Calories 450
  • Calories from Fat190g
  • Total Fat 21g
  • Saturated Fat 7g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 60mg
  • Sodium 270mg
  • Potassium 0mg
  • Total Carbohydrates 58g
  • Dietary Fiber 1g
  • Sugars 42g
  • Protein 6g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet