KENTUCKY SWEET POTATOES RECIPE
2 lb. sweet potatoes, peeled and grated
1/3 cup honey
1/4 cup butter, melted
1/4 cup flaked coconut
1/4 cup broken pecans
1/4 tsp. cinnamon
1/4 tsp. coconut extract
1/4 tsp. vanilla
In a crock pot, combine potatoes, honey, butter, coconut, pecans and cinnamon.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Stir in coconut and vanilla extracts.
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KENTUCKY BUTTER CAKE & SAUCE RECIPE
1 cup butter at room temperature
4 eggs
2 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 cups sugar
1 cup buttermilk
3 cups all purpose flour
Cream butter and sugar with electric mixer until fluffy.
Beat eggs into the mixture one at a time, beating well after each addition.
Stir in buttermilk and vanilla.
Sift together flour, baking powder, baking soda and salt.
Add to butter mixture, combining well.
Pour into a well buttered and floured tube or bundt pan.
Bake at 325 degrees for 60 to 65 minutes or until cake tests done.
Remove from oven; pierce the entire surface of the cake with a fork.
Pour Hot Butter Sauce (RECIPE FOLLOWS)over the cake.
Let cool.
Remove from pan.
KENTUCKY HOT BUTTER SAUCE:
1 cup sugar
1/2 cup butter
1 cup water
1 tsp. vanilla
Combine all ingredients in a small saucepan and cook,
stirring constantly
until mixture is smooth and hot.
DO NOT BOIL.
Remove from heat and stir in vanilla.
