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Christmas Recipes: Sweet Potato Casserole, Cameo Cake

The holidays are a time when a lot of people head into the kitchen to cook for family and friends. Over the next few days, NorthEscambia.com will share some submitted holiday favorite recipes.

You can save your marshmallows for S’mores. Today, we are featuring a scrumptious sweet potato casserole with a traditional crunchy pecan topping. We are also featuring a Cameo cake. With white chocolate and plenty of cream cheese, this one is sure to be a family favorite this Christmas.

To submit your recipes to share with our readers, email them to news@northescambia.com.

Today’s recipes are from the Molino Homemakers Club.

Sweet Potato Casserole
by Terri Brown

• 3 cups sweet potatoes
• 1 heaping cup sugar
• 2 eggs
• ½ stick Parkay margarine
• 1 cup milk

Mash potatoes, add remaining ingredients mixing well. Pour into a greased 9 inch square pan.

• 1 cup chopped pecans
• 1 cup granulated brown sugar
• ½ cup plain flour
• ½ stick melted margarine

Mix ingredients. Sprinkle over potatoes. Bake 30-40 minutes at 325 degrees.

Cameo Cake With White Chocolate Frosting
by Mary Elizabeth Corley

CAKE

• 3-1/2 cups plain flour divided
• 1 cup chopped toasted pecans
• 2-1/4 cups granulated sugar
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter (cut up, no substitutions)
• 3/4 cup water
• 4 ounces white chocolate squares, coarsely chopped
• 1-1/2 cups buttermilk
• 4 large eggs lightly beaten
• 1-1/2 tsp vanilla extract

Heat oven to 350 degrees. Grease and lightly flour three 9-inch round cake pans: tap out excess flour. Line bottoms with wax paper. Combine 1/2 cup flour and pecans in small bowl. Combine remaining 3 cups flour, granulated sugar, soda and salt in large bowl. Set both aside. Bring butter and water to a boil in medium saucepan, stirring occasionally until butter melts. Remove from heat. Stir in chocolate until melted. Stir in buttermilk, eggs and vanilla until blended. Gradually whisk chocolate mixture into dry ingredients until smooth: Fold in pecan mixture. Pour into prepared pans. Bake 30 to 35 minutes, until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. Unmold cakes onto racks and cool completely.

WHITE CHOCOLATE FROSTING

• 4 ounces white chocolate squares, coarsely chopped
• 8 ounce pkg. cream cheese, softened
• 3 ounce pkg. cream cheese, softened
• 5 Tablespoons unsalted butter or margarine, cut up
• 3 cups confections sugar, sifted
• 1-1/2 tsp vanilla extract
• 1 cup chopped pecans or
• Chopped toasted pecans for garnish

Microwave chocolate in small bowl on high 1-1/2 minutes until almost melted: Stir until smooth. Cool slightly 10 minutes. Beat cream cheese and butter in large mixing bowl on medium/high speed until light and fluffy. Beat in melted chocolate. Gradually add confectioner’s sugar and vanilla: beat scraping down sides of bowl with rubber spatula, until frosting is completely smooth: add pecans, refrigerate 1 hour until frosting is firm and spreadable.

Place cake layer on serving plate and spread with about 3/4 cup frosting: top with second adding frosting then third layer and sides of cake using all frosting. (Optional: Garnish with pecans around edge if desired.) Cover cake loosely and refrigerate overnight. (Can be made ahead. Wrap well and freeze up to 1 month. )