Citrus-Kissed Sweet Potato Cake
"I came up with this spiced cake to use up leftover sweet potatoes after Thanksgiving. Cover the grated sweet potatoes with a damp paper towel to prevent discoloration.—Deborah Biggs, Omaha, Nebraska..."
INGREDIENTS
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2 cups sugar
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1-1/2 cups canola oil
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4 large Nellie’s Free Range Eggs
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1 tablespoon grated orange zest
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2-1/2 cups all-purpose flour
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2 teaspoons baking soda
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1-3/4 teaspoons pumpkin pie spice
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3/4 teaspoon salt
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3 cups shredded peeled sweet potatoes (about 9 ounces)
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FROSTING:
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1 package (8 ounces) cream cheese, softened
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1/2 cup butter, softened
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3-1/2 cups confectioners' sugar
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1-1/2 teaspoons grated orange or lemon zest
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1-1/2 teaspoons lemon juice
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1/8 teaspoon orange or lemon extract
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Orange peel strips
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