1 1/2 c CAKE FLOUR
1/2 ts BAKING SODA
1/2 ts SALT
1/2 ts GROUND CINNAMON
1/2 ts GROUND NUTMEG
1/2 c UNSALTED BUTTER
1/2 c SOUR CREAM
1 1/4 c PLUS 2TBS SUGGAR
3 EGGS, RM TEMP
1 8OZ SWEET POTATO, BAKED,
PEELED, PUREED
1 ts VANILLA EXTRACT
CINNAMON SAUCE:
2 c MILK
3 CINNAMON STICKS, CRUSHED
1/2 VANILLA BEAN, SPLIT
LENGTHWISE
4 EGG YOLKS
1/2 c SUGAR
1/4 c SOUR CREAM
PRALINE OR TOFFE ICE CREAM
CAKE: Preheat over to 300F. Lightly oil 8 1/2 x 4 1/2 x 2 5/8 inch
loaf pan. Sift first 5 ingredients into medium bowl. Using electric
mixer, beat butter and sour cream in large bowl until well blended.
Gradually add sugar and beat until well blended. Gradually add sugar
and beat until mixture is light and fluffy. Add eggs 1 at a time,
beating well after each addition. Mix in 1/2 cup sweet potato puree
and vanilla. Stir in dry ingredients Transfer to prepared pan. Bake
until tester inserted into center co9mes out clean, about 1 hour 15
minutes. Cool cake in pan on rack 30 minutes. Cut around sides of pan
with knife. Turn cake out onto rack and cool.
SAUCE: Combine milk and cinnamon sticks in heavy medium sauce pan
Scrape in seeds from vanilla bean ; add bean. Bring to boil. Remove
from heat. Cover and let steep 15 minutes. Wisk yolks and sugar in
bowl to blend. Slowly beat milk mixture into egg mixture. Strain
custard into same saucepan. Cook over medium-low heat until custard
tickens and leaves path on back of spoon when finger is drawn across,
stirring constantly, about 15 minutes; do not boil. Pour custard into
bowl. Whisk in sour cream. Cover and chill until cold, stirring
occasionally.
Cut cake into slices and transfer to plates. Top with ice cream and
sauce.
Yields
10 Servings