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.
From
Yields
10 Servings