Cognac Sweet Potato Skillet Cake

So much of what I create in my kitchen is like shooting from the hip…I just kind of scan my pantry, refrigerator, veggie bin, counter tops and become inspired by what I see.  For this recipe, I looked at my big antique wooden bread-making bowl that sits on my counter and has an array of root veggies in it–potatoes, onions, garlic bulbs–and decided the sweet taters were talkin’ to me!  So into the pot they went to cook, then from there, I was like, hummmm, some cognac would be mighty good on these taters…after staring at them for a few minutes, I decided they’d become a cake/bread rather than a souffle, casserole or some kind of Thanksgivingeeee-like sweet potatoes! That’s how Cognac Sweet Potato Skillet Cake was born!

Cognac Sweet Potato Skillet Cake

Preheat oven 350

Makes:  One large (appx 10”) skillet cake or 2 small cakes

What you need:

2 cups mashed sweet potatoes

½ cup canola oil

½ cup sweetened condensed milk

½ tsp ground nutmeg

½ tsp ground cloves

1 tsp ground cinnamon

2 tsp Rodelle vanilla

2 beaten eggs

½ cup heavy cream

¼ cup cognac

1 ½ cup self-rising flour

1 ½ tsp baking powder

½ tsp sea salt

½ cup dried cranberries

½ cup shredded sweetened coconut

½ cup golden raisins

1 cup chopped walnuts

Cognac Sweet Potato Skillet Cake

Cognac Sweet Potato Skillet Cake

What you do:

Combine the sweet potatoes, oil, condensed milk, nut met, cloves, cinnamon, vanilla, eggs cream and cognac in a food processor and blend about 2 minutes.

Combine the flour, baking powder and salt in a large mixing bowl and blend.  Pour wet ingredients into the flour and blend well.  Add the cranberries, coconut, raisins and walnuts.  Pour into well-greased skillet(s).

Bake in a preheated 350 oven for about 40-45 minutes or until a toothpick comes out basically clean from the center.

Cognac Sweet Potato Skillet Cake

Cognac Sweet Potato Skillet Cake

©Alice D’Antoni Phillips   Ally’s Kitchen