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Caramel-Sweet Potato Torte

Yield 1 (3-layer) torte


  • 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
  • Caramel Whipped Cream Filling
  • Garnish: pecan halves

How to Make It

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

  2. 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.

  3. 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.

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