1 cup granulated Domino Sugar
1 cup light brown Domino Sugar
1 stick salted butter, softened at room temperature
2 cups baked sweet potatoes, cooled and peeled (approximately 2 medium size potatoes)
¾ cup vegetable oil
½ cup old fashioned molasses
3 cups self-rising flour, sifted (I prefer White Lily)
¾ cup of whole milk or low-fat buttermilk
1/8 tsp. of salt (just a pinch)
1 tsp. pure vanilla extract (I prefer Nielsen Massey’s vanilla bean paste)
1 tsp. cinnamon
1 tsp. pumpkin pie spice or apple pie spice
1/8 tsp. of ground nutmeg (just a pinch!)
½ cup powdered sugar
In a large mixer, combine sugars and butter until creamy. Add eggs one at a time until well incorporated. Add sweet potatoes, vegetable oil and molasses. Mix until well blended. Add half of the milk and alternately combine the flour until well blended. Add a pinch of salt, vanilla and spices.
Batter will be loose enough to pour. Pour into a greased and floured 9×13 baking sheet. If using a Bundt pan, do not preheat oven. Bake at 290-300 degrees for an hour and 15 minutes. If using a 9 x 13 sheet pan, bake at 350 degrees for approximately 45 minutes or until the center of the cake comes out clean when tested with a toothpick. Garnish with powdered sugar.