This cake is everything I ever wanted from pumpkin cake, only with no pumpkin.
- 20 oz . peeled and cubed sweet taters (size varies, but I'd rely on three)
- 1 1/4 cups plain yogurt
- 6 oz . brownish sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg, freshly grated
- 5 large egg yolks
- 1 pinch kosher salt
- 1 9-inch cake spend, frozen or fresh
- 1 cup pecans, chopped and gently toasted
- 1 tablespoon walnut syrup
- Place the sweet taters inside a steamer basket and set the steamer inside a large pot of being applied water that's 1 " from the foot of the basket. Cover and steam over medium-high warmth for 25 minutes, or before the sweet taters are fork tender.
- Take away the steamer basket and dump the sweet taters in to the bowl of the stand mixer. Mash having a potato masher.
- Warmth the oven to 350 levels F.
- Beat the sweet taters within the stand mixer fitted using the paddle attachment until smooth. Add some yogurt, brown sugar, cinnamon, nutmeg, egg yolks and salt and beat until well combined. Set the cake spend (in the cake container) on the half sheet pan, fill using the yams mixture, and smooth the very best. Sprinkle the pecans on the top and drizzle using the walnut syrup.
- Bake for 50 to 55 minutes, before the cake reaches an interior temperature of 165-175 levels F the center should still wiggle slightly. Remove in the oven and awesome on the cooling rack for one hour. Slice and serve. Stash leftovers within the refrigerator.
I am not likely to state that this cake trumps all pumpkin pies, consider good baking pumpkins are progressively difficult to get, I'll state that it's much better than "most" pumpkin pies.