Sweet Potato Upside Down Cake

AuthorBoost-Kitchen
00DifficultyIntermediate

My first taste of this in a small-town barbecue restaurant known as 'Hokey's' in southern Mississippi ... sent me on a mission! I needed to recreate this recipe! And when passing thru town, we still always stop in for some good BBQ and of course a slice of Hokey's Sweet Potato Pie!

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Yields1 Serving
Prep Time10 minsCook Time45 minsTotal Time55 mins

 15 oz Can Sweet Potatoes(mashed)
 12 oz Evaporated Milk
 1 cup Sugar
 3 Eggs
 3 tbsp Cinnamon
 ½ Box Ducan Hines "Butter Recipe" Cake Mix
 1 cup Chopped Pecans
 ¾ cup Buttermelted
Toppings
 8 oz Cream Cheesesoftened
 1 cup Sugar
 8 oz Cool Whip

1

Preheat oven to 350*. Line the bottom of a 9 x 13 baking dish with wax paper.

2

Combine the potatoes, evaporated milk, sugar, eggs, and cinnamon; mix thoroughly. (A mixer will work fine, but a food processor will mix the potato strands much better.)
Pour into a lined baking dish.

3

Sprinkle the dry cake mix and chopped pecans over the top of the potato mixture; coating evenly. Drizzle melted butter on top of the dry cake mix and pecans.

4

Bake for 45 to 50 minutes, or until golden brown and set. Cool well.

Topping
5

Place another platter over the top of the pan & invert the dish upside down onto a same size or larger platter. Peel the wax paper from top.

6

With an electric mixer, combine the cream cheese and sugar. Mix well, until you do not feel the sugar grit between your fingers when feeling the texture of the mix. Then stir in the cool whip and blend well.

7

Spread over the top and sides of the potato dish. Refrigerate until ready to serve.

Category

Ingredients

 15 oz Can Sweet Potatoes(mashed)
 12 oz Evaporated Milk
 1 cup Sugar
 3 Eggs
 3 tbsp Cinnamon
 ½ Box Ducan Hines "Butter Recipe" Cake Mix
 1 cup Chopped Pecans
 ¾ cup Buttermelted
Toppings
 8 oz Cream Cheesesoftened
 1 cup Sugar
 8 oz Cool Whip

Directions

1

Preheat oven to 350*. Line the bottom of a 9 x 13 baking dish with wax paper.

2

Combine the potatoes, evaporated milk, sugar, eggs, and cinnamon; mix thoroughly. (A mixer will work fine, but a food processor will mix the potato strands much better.)
Pour into a lined baking dish.

3

Sprinkle the dry cake mix and chopped pecans over the top of the potato mixture; coating evenly. Drizzle melted butter on top of the dry cake mix and pecans.

4

Bake for 45 to 50 minutes, or until golden brown and set. Cool well.

Topping
5

Place another platter over the top of the pan & invert the dish upside down onto a same size or larger platter. Peel the wax paper from top.

6

With an electric mixer, combine the cream cheese and sugar. Mix well, until you do not feel the sugar grit between your fingers when feeling the texture of the mix. Then stir in the cool whip and blend well.

7

Spread over the top and sides of the potato dish. Refrigerate until ready to serve.

Sweet Potato Upside Down Cake