AWESOME cake. 'Nuff said. :-) Well, I guess I will share my modifications. I did not have plain sweet potatoes leftover. However, I did have some sweet potato casserole...2 cups to be exact. And mine wasn't the marshmallow-topped kind. It had a simple topping of butter, brown sugar, and sugar and cinnamon Ritz crackers. So this is what I used. I did not have beer on hand, so I used some coconut milk instead, which had been hanging around in my fridge for quite a while. And I actually took the salt level up to 3/4 tsp. I ALWAYS used this much salt, sometimes a full tsp., anytime there is cinnamon being used. It enhances the flavor so much, and it helps to cut through the sugar. Cinnamon will make sugary things taste sweeter and sometimes overbearing. I only used about 1/2 tsp. of vanilla. I don't even really think it was necessary, but then again my casserole had vanilla and cinnamon added to it in the beginning. I only used 1/2 C. of oil as well and subbed in 1/4 C. of applesauce, just because. And for the sugar, I used a full cup of white and the rest brown. The cake was so delightfully moist, and it does not need a frosting of any kind. I did put a cinnamon glaze over it just for added pizazz. I'm going to post this on my bundt cake blog. Thanks for sharing this fabulous idea!
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AWESOME cake. 'Nuff said. :-) Well, I guess I will share my modifications. I did not have...