tag team thanksgiving

A few weeks ago, I was asked if I'd like to join some of my favorite lovely lady bloggers in a Thanksgiving blogging event.


We decided to have each person contribute a different course for Thanksgiving, making something of a complete menu for you readers. MOST unfortunately, I got stuck with dessert. (I sure hope your sarcasm detector went off; if not, get that sucker checked!)


Prah-leen, pray-leeen, peee-can, pa-cahn--regardless of how you pronounce the words, the combination of brown sugar, butter, and nuts is pretty much irresistible, especially slathered on top of a delightful sweet potater cake.

I've had this particular recipe bookmarked since the second I came across it. Sweet potatoes, bananas, and cinnamon united in cake form and topped with a thick, sweet praline frosting--you'd better believe I'd give it a shot! It was everything I hoped it would be.

I experienced multiple "OOOH ME" moments during the process. First, I chose to bake the cake in a tube pan. I would've gone with a bundt pan, but alas, I don't have one (and the Christmas list grows...). It took a lot longer than the 50-60 minutes indicated in the recipe, but I should've expected that, as that was the time for two loaf pans. Secondly, the cake itself grew into a grotesque and hideous monster rather than a nice, smooth cake. Witness Exhibit A:


Yikes. The third heart trauma occurred in the making of the praline frosting. I desperately wanted to cover the crags and crevices in the cake, so I really needed the frosting to be a good one. I let it cool and let it cool and let it cool, and it was still so runny that I was afraid to top the cake lest I end up with a praline-topped kitchen floor. I finally bit the bullet and spooned it on, and except for a few rather attractive dribbles...


...it hardened right on top. Phew.

Did I mention that it was tasty? Although the cake was good (very bread-like, with both the sweet potato and banana flavors detectable), the frosting was simply stellar. Stellar, I say. And that's coming from a person whose least favorite nut is the pecan.

So, now that your appetites are sufficiently stoked, go check out the rest of the spread:

*A masterfully-prepared turkey from Sue of Feel Good Eats.
*Fennel, Apple & Cranberry Stuffing and Brussels Sprouts with Virginia Ham a la Tiffany of The Garden Apartment.
*Two stunning dishes from Amy of Eggs on Sunday--Squash and Apple Bake and Celery Root, Parsnip and Apple Puree.
*Finally, from Kristin of The Kitchen Sink comes an Apple and Pecan Tart.


Sweet Spud Cake with Pray-leeen Pa-cahns
(based on this recipe)

1/2 cup butter, melted
1/4 cup vegetable oil
4 eggs
3 ripe bananas
2 cups sweet potatoes, cooked and mashed
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
3 1/2 cups all-purpose flour
1 cup whole wheat flour
2/3 cup buttermilk
1 1/2 cups sugar

Preheat oven to 350 degrees F. Grease up a bundt pan, 2 loaf pans, or whatever dish you desire.
Blend oil, eggs, bananas, and sweet potatoes in a large bowl. Add salt, baking soda, cinnamon, ginger, and flours; blend well. Beat in the milk and sugar. Pour into pan(s) and bake for 50-75 minutes depending on pan of choice, or until a toothpick inserted in the center comes out clean.

Praline Topping:
1/2 cup brown sugar
2 tablespoons butter
1 cup pecans, chopped
2 cups powered sugar
1/4 c. water

Cook butter and brown sugar over medium heat for 4-5 minutes until caramelized. Add pecans and remove to a bowl and cool slightly. Measure powdered sugar into a bowl and stir in water. Whisk until smooth. Using a fork, mix glaze into pecans, breaking up praline pieces while stirring. Spoon over cake and allow to harden and cool.


And hey--Happy Thanksgiving!