Sweet Potato Cake with Classic Cream Cheese Frosting

Queer food to me is the food that liberates the soul. I think of Queer food like Soul food is to BIPOC folks. This sweet potato cake was just that for me, I made this cake on my first TV competition and the Cake Boss was the judge and told me that it was the best cake he had ever had and wanted to take the rest of the cake home to his family. Yes I was floored by his wonderful and uplifting comments, before that I felt inadequate when it came to my baking skills. This experience showed me that I was living in doubt and fear, which often led me to self-sabotaging actions. From this day filled with all this positive love and first win was birth a purpose in my passion, to become what I didn’t see in food media, openly queer male identifying POC in leadership roles.

Ingredients

• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup melted unsalted butter
• 4 large eggs lightly beaten 
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• 1 can (14 oz; yield 2 cups) sweet potato in syrup (blended with syrup)

Note: If using fresh sweet potatoes, poke several small holes in each one with a knife or fork. Roast at 350–400°F for about 60 minutes, or until a knife slides through easily. Let the potatoes cool for 20 minutes, then peel and transfer to a food processor. Purée until smooth. You’ll need 2 cups of sweet potato purée per recipe.

For the Cream Cheese Frosting

• 1 stick unsalted butter (room temperature)
• 8 oz cream cheese (cold)
• 3 cups powder sugar
• 2 tsp vanilla extract 

Directions

1. Preheat oven to 350.
2. Sifted all dry Ingredients in one bowl and set aside.
3. In a separate bowl combine both brown and granulated sugar with melted butter (melted butter in microwave or stovetop) for about 2 minutes until everything is blended.
4. Next add in the lightly beaten eggs half at a time until incorporated. Mix for about 2 minutes. Please make sure you don’t add all the eggs at once to ensure a perfect blend.
5. Using a blender or immersion blender to puree the Sweet potato making sure there is no chunks of potato in the mixture. Add the puree into the sugar oil and egg mixture beat for 2 minutes until fully incorporated.
6. With the mixer on low add the dry mixture in two haves into the wet mixture. Scrap the sides and bottom of the bowl to ensure the batter is evenly mixed.
7. Scoop batter into cupcake holders or into pans and bake until toothpick comes out clean or when you softly touch the top of the cake the cake bounces back.
8. Rotate your pans in the oven to ensure your cakes/cupcakes bake evenly. Once your cakes/cupcakes are down cool them down inside the pan on a baking rack for 15 minutes. Then release them from the pans and allow them to cool down for another 20-30 minutes before adding frosting on the cake.
9. Tip: I use a classic cream cheese frosting, cinnamon or caramel cream cheese frosting.

For the Cream Cheese Frosting

Makes about 3-4 cups

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cold cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed, gradually add in the sugar and beat until fluffy. If you need a stiffer consistency for decorative piping, add more powdered sugar.