ROTW 11/13/09 Sweet Potato Bake & Pumpkin Gooey Butter Cake

We thought that we would give everyone 2 Thanksgiving recipe ideas for the ROTW, this week and next! Come back and let us know what you thought of the recipe, including any changes that you made. Hopefully you will find a new delicious recipe for your Thanksgiving Day family get-together, to share with your relatives... even the cranky ones!


Sweet Potato Bake

Ingredients:

3 cups mashed sweet potatoes
1 cup sugar
1/3 cup butter, melted
2 eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup heavy cream, half and half, or whole milk



Topping:
1 cup brown sugar
3 tablespoons butter, melted
1/3 cup all-purpose flour
1 cup pecans or walnuts, chopped
Mix together with fork; sprinkle over top of casserole.

Directions

Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with an electric mixer until smooth. Add cream;mix well. Pour into greased casserole dish ( 1 1/2 quarts). Add topping. Bake for 25 to 30 minutes.


Pumpkin Gooey Butter Cake

Ingredients:

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees.
To make the cake, combine all of the ingredients and mix well.  Pat the mixture into a lightly greased 13x9-inch baking pan. 
Prepare filling:
In a large bowl, beat the cream cheese and pumpkin until smooth.  Add the eggs, vanilla, and butter and beat together. 
Next, add the powdered sugar, cinnamon, nutmeg, and mix well. 
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.
Serve with fresh whipped cream.

Recipes Courtesy of Paula Deen

Sweet Potato Bake

Pumpkin Gooey Butter Cake

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