1/4 cup of butter or margarine
3/4 cup of sugar
2 eggs
1 teaspoon of vanilla extract
2 cups of all-purpose flour
1 1/2 teaspoons of active dry yeast
1/2 teaspoon of baking soda
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1 cup of sour cream or yogurt
For the granulated sweet potato topping
2 tablespoons of butter or margarine, at room temperature
1/3 cup of brown sugar or common sugar
1/2 teaspoon of ground cinnamon
1 cup of peeled and toasted sweet potatoes, chopped
1/4 cup of butter or margarine
3/4 cup of sugar
2 eggs
1 teaspoon of vanilla extract
2 cups of all-purpose flour
1 1/2 teaspoons of active dry yeast
1/2 teaspoon of baking soda
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1 cup of sour cream or yogurt
For the granulated sweet potato topping
2 tablespoons of butter or margarine, at room temperature
1/3 cup of brown sugar or common sugar
1/2 teaspoon of ground cinnamon
1 cup of peeled and toasted sweet potatoes, chopped
Beat the butter or margarine with sugar, eggs, and vanilla extract
Sift together the flour, yeast, baking soda, cinnamon, and nutmeg
Combine the wet ingredients with dry ingredients, alternating with sour cream or yogurt, beating well
Mix well all the ingredients for the granulated sweet potato topping
Place 1/3 of the dough in a greased cake pan (25 cm x 12 cm)
Spread half of the granulated sweet potato topping over the dough and repeat the operation, ending with the dough
Bake at moderate temperature (170°C) for 55 minutes or until, when inserting a toothpick into the center of the cake, it comes out clean.
