Sweet Potato Cake

Photo: Ching

Ingredients

(A)

3 eggs

1 cup canola oil (or vegetable oil)

1 pound sweet potatoes (about 1 large or 2 small ones or 1 ½ cups packed mashed sweet potat

1 teaspoon vanilla extract

(B)

1 3/4 cups white sugar

2 1/2 cups all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 teaspoon baking soda

Preparation

Wrap the sweet potato individually with plastic wrap and microwave for 7 minutes. Turn it over to the other side and microwave an additional 8 minutes. Take it out, let it cool a little, unwrapped the plastic wrap and carefully peel off the skin of the sweet potatoes. Then, mashed the sweet potatoes well with a masher. Set aside.

Preheat oven to 350'F. Spray a 10-inch bundt pan with non-stick cooking spray and like with flour for baking.

In a big mixing bowl, whisk together (A).

Then, add in (B) and stir together with a spatula until smooth and well blended.

Pour into the bundt pan and bake for one hour. Cool in pan for 10 minutes before inverted to cool completely on a wire rack. Best enjoy the next day.