Caramel-Sweet Potato Torte

Southern Living
1 (3-layer) torte


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6 large eggs, separated
1 1/3 cups mashed cooked sweet potatoes
1 1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup chopped pecans
3/4 cup chopped dates
3/4 cup crushed round buttery crackers
1/2 teaspoon cream of tartar
3/4 cup sugar
Garnish: pecan halves


Beat egg yolks and next 5 ingredients at medium speed with an electric mixer until smooth. Stir in pecans, dates, and crackers.

Beat egg whites and cream of tartar at high speed until foamy. Add sugar, 2 tablespoons at a time, beating until soft peaks form and sugar dissolves. Fold into yolk mixture. Line 3 (8-inch) round cakepans with wax paper; grease and flour wax paper. Pour batter into prepared pans.

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, peeling off wax paper; cool on wire racks.

Spread Caramel Whipped Cream Filling between layers and on top of cake. Garnish, if desired. Chill 3 to 4 hours.

Created date

October 2003