Cooking with Paula Deen Special Issues – September 2019

83 PAULA DEEN’S FALL BAKING

½ cup cane syrup

2 tablespoons unsalted butter

2½ cups thinly sliced peeled sweet

potatoes

1¾ cups self-rising fl our

¾ cup sugar

¾ cup sour cream

10 tablespoons unsalted butter,

melted

¼ cup whole milk

3 large eggs

1. Preheat oven to 350°.


2. In a 10-inch cast-iron skillet, bring cane
   syrup and butter to a boil over medium
   heat; cook for 1 minute. Remove from

heat. Arrange sweet potatoes in concentric

circles in skillet, overlapping slightly.

3. In a large bowl, whisk together fl our
   and sugar. In a medium bowl, whisk
   together sour cream, melted butter, milk,
   and eggs. Add sour cream mixture to
   fl our mixture, and beat with a mixer at
   low speed until smooth. Gently spread
   batter onto sweet potatoes.


4. Bake until a wooden pick inserted
   in center comes out clean, about
   30 minutes. Run a knife around sides
   of pan to loosen cake. Let cool in pan
   for 5 minutes. Invert cake onto a serving
   plate; serve immediately.

Sweet Potato

Upside-Down Cake

Makes 1 (10-inch) cake

A mandoline is the best tool to use for slicing

sweetpotatoes with a uniform thickness.

Kitchen Tip