Sweet Potato Cake - Skirt in the Kitchen

Festive, just in time for Thanksgiving.

Sweet Potato Cake ~

~ adapted from Saveur ~

Heat oven to 350 degrees Fahrenheit. Butter and flour a 9″x 13″ baking pan; set aside. Brown 16 tablespoons unsalted butter in a saucepan over medium-high heat. Chill until solid.

Whisk 3 cups flour, 1 teaspoon salt, 1 tablespoon baking powder, 1 1/2 teaspoon cinnamon, 1 1/2 teaspoon ground ginger,

3/4 teaspoon cardamom, 1/2 teaspoon baking soda and 1/4 teaspoon ground allspice.

Beat browned butter that has been chilled, and 2 cups packed light brown sugar on medium speed until light and fluffy– 3 minutes. Add 4 eggs, one at a time, and at room temperature. Beat until smooth, then beat in the sweet potatoes

of 2 cups, mashed with a fork.

Beat in 3/4 cup sour cream and 1 1/2 teaspoon vanilla.

Mix in dry ingredients on the lowest speed. Pour batter into prepared baking pan and bake for 45 minutes or until a toothpick comes out clean in the center. Let it cool, then halve crosswise into two portions– into 2 cake layers.

To candy the pecans for the very top, heat 4 tablespoons unsalted butter in a 12″ skillet over high-medium heat. Add the pecans,

1/4 cup sugar,

and 1/4 cup dark rum.

Cook and stir often until a thick glaze develops. This will take 4 minutes.

Transfer to an aluminum-covered sheet, in even form.

In a 2-quart saucepan, bring to a boil– 1 cup sugar, 1/4 teaspoon salt and 1/4 cup water over high heat, without stirring, until syrup reaches 250 degrees on a candy thermometer.

Place 2 egg whites in a bowl and beat on high speed until frothy.