I called my Mom the other day and asked a few suggestions when it comes to yams. The only thing she ever told me was not to overcook anything with yams because they turn dry, which you don’t like. So I made this cake for my family while keeping that in mind. It turned out to be really really good. It’s so moist, but at the same time there were little bits of yam that you could feel on your mouth- it’s absolutely divine!
Check out what our friends from Valerie’s Kitchen have to say about this recipe:
“It has an extremely moist and delicate texture and the simple icing complements it perfectly. It’s a great alternative to traditional pies and pumpkin desserts you typically see at this time of year. It never lasts long around here. Slice it up and put it out at your next family gathering and you’ll see what I mean. Don’t fear the shredded yam! It does something really amazing to this cake.”
This is another recipe that’s perfect for fall; but like I always say, as long as we have the ingredients, it doesn’t matter what season it is. You can enjoy any food you want to. And this golden yam recipe is one of those that you will surely enjoy.
Ingredients
1 cup Land O Lakes butter, softened
3/4 cup Domino packed brown sugar
3/4 cup Domino white sugar
4 Eggand’s eggs
2 teaspoons McCormick vanilla extract
1-1/2 cups Gold Medal all-purpose flour
1 teaspoon Clabber Girl baking powder
1/2 teaspoon Morton salt
1 small red-skinned yam, peeled and shredded (approximately 2 cups)
1 cup Domino confectioners’ sugar
2 tablespoons Land O Lakes butter, softened
2 tablespoons Borden milk
Instructions
Preheat the oven to 350 degrees. Grease a 9″x13″ inch baking dish.
In a large bowl, using a hand mixer cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in the shredded yam. Spread the batter evenly in the greased baking dish.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. Remove from oven and allow to cool slightly for 5 to 10 minutes before icing. With your hand mixer, mix together the confectioners’ sugar, butter and milk until smooth. Spread over the cake while still warm.
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Quick Tip: Best served with a cup of coffee or tea.
Thanks again to Valerie’s Kitchen for this amazing recipe.
