Spiced Sweet Potatoe Cake

• 4 8 oz. red skinned sweet potatoes (yams)
• Nonstick vegetable oil spray
• 2 3/4 c. all purpose flour
• 2 tsp. ground cinnamon
• 1 1/4 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 c. sugar
• 1 c. vegetable oil
• 4 large eggs
• 1 tsp. vanilla extract

1. Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes. Position rack in center of oven; preheat to 325u0b0. Spray 12 cup bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil to potatoes, using electric mixer, beat until smooth. Add eggs, 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan.

red skinned sweet potatoes, vegetable oil spray, flour, ground cinnamon, baking powder, baking soda, salt, sugar, vegetable oil, eggs, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=91198 (may not work)