Incredible Sweet Potato Spice Cake Recipe For Fall - Glen And Friends Cooking

[@GlenAndFriendsCooking]

For everyone asking for the beef recipe - that video will be released on Saturday morning. Come on back and watch it then.

[@renaebettenhausen3611]

OK. I will wait til Saturday and watch then. I REALLY want that braised beef recipe.

[@WickedDandelion]

Thanks for the quick action. Can't wait. I have 2 pounds of braising beef in my freezer just looking for a recipe.

[@AvivaHadas]

@@renaebettenhausen3611 The wine in my fridge does too.

[@LBrobie]

oh, that's just not even fair! 😝

[@Annie1962]

awesome! is there no recipe for this sweet potato cake?

[@gabriellew6467]

Glen makes baking more fun by casually suggesting substitutes, therefore ringing the changes. I am aghast that it is suggested that Glen is sarcastic, abrasive or condescending. ???? He is fun, easygoing, entertaining, practical and always full of interesting facts and stories. I love this channel 🤗

[@lesliemoiseauthor]

Thank you for always providing accepting processes instead of rigid menus.

[@brandienicholas8294]

Store your pecans (and all nuts) in the freezer. It will keep them from going rancid so quickly.

[@debrachewning1311]

Just what I was going to say! I always keep nuts in the freezer to keep them fresh.

[@gratefultammy]

So do I my mother in law taught me years ago on the ranch .

[@zerg539]

I know pecans will keep for years in the freezer we will buy up a bunch when we visit Georgia and put them in the freezer when we get back home and I've taken them out years later and not noticed any quality loss.

[@renaebettenhausen3611]

About nut substitutions: pumpkin seeds stand in well for pine nuts in pesto.

[@jonstone2466]

I get so many great ideas from watching the channel. I particularly like the way you explain options and suggest potential modifications.

[@realgirl2704]

I’m from Washington state and I love your show! It’s so unique! I also love old cookbooks and they have some absolute treasures in them. I’m going to try Mrs Dudley’s ginger pound cake this weekend. Yum! 😃

[@ChurchladyHmm]

My favorite cooking channel!

[@betsystone5733]

I’m in Florida and watermelons are $5.96 US each! Pecans (or any nut for that matter) are always expensive. But anyway. I want to thank you for helping me to understand that everything doesn’t have to be exact when I’m cooking or especially baking. I’m learning to be more relaxed when I’m in the kitchen and it’s much more enjoyable now. So, thank you!

[@ingridkarm8922]

Here in Australia, we pay for watermelon by the kg, and in season, we are paying $3-5 per kg, a whole melon could be upwards of $15 each

[@sennest]

Super abundance of carrots from the garden this year - carrot it is🥳🎉☕

[@hemlockknits]

Wow! I’ve never seen watermelons and pineapples that cheap in Canada. I’d love to see a series of budget eats. The grocery prices are skyrocketing

[@jstaffordii]

No kidding. Watermelons are grown here in Florida, they're $6 each when in season. Pineapples shipped from Costa Rica average $2.89 throughout the year.

[@joannesmith2484]

Yeah, I've never seen watermelons & pineapples that cheap here in the Northeastern US either, no matter the exchange rate. In season or not (pineapples are never in season here😉). I wonder if there was some kind of shipping or other issue where they had to be sold super quick or spoil maybe? Anyway, if I saw them that cheap, I'd be eating watermelons and baking upside-down cakes.

[@dotter8]

Maybe they were on sale as loss leaders,?

[@portabuddy]

@@joannesmith2484 if i could get pineapple that cheap i would making pineapple wine on mass... i really would like to know what store this was in

[@darklordrowan6152]

Yes gimme a budget series my wallet needs it 😂

[@76alison]

Why don't you have more subscribers?? This is my favorite channel, I get so excited when a new upload happens. Cheers from Sudbury.

[@GlenAndFriendsCooking]

Hah - From the comments I get... people find me abrasive, sarcastic, and often call me condescending. Not to mention that I include Metric measurements in the recipes; which results in some incredibly aggressive and nasty comments from our American neighbours.

[@lorapersinger194]

@@GlenAndFriendsCooking American here. Your channel came up in my Facebook feed one day and I haven’t turned back! I love your style and practical approach to cooking and have never considered you abrasive, sarcastic or condescending. I find your approach practical and refreshing. I think my fellow Americans are too quick to hide behind the anonymity of the internet and are just in general absolute jerks! I have to admit that even though I’ve been cooking for over 40 years, until I started watching you I never really gave any thought to substitutions. If I didn’t have an ingredient, I would just cook something else. Maybe it was your “condescending” attitude toward the usual snob like approach to cooking that opened my eyes to the ability to change a recipe any way I want. Your channel has been a game changer for me and I eagerly await your new content as I’ve worked my way through your library. I’ve also recommended your channel to friends and family who have also become loyal watchers. Keep doing what you’re doing!

[@ginneyskagen8749]

@@GlenAndFriendsCooking Some people seem to think sharing knowledge and/or using “proper” English is condescending. I have always appreciated your practical straightforward approach to cooking and baking. I’m very sorry you have had to deal with that attitude. I appreciate the effort you make in each video to increase our knowledge and broaden our ability to become more comfortable about trying something new or tweaking the ingredients we use. I tend to view your videos as my virtual “Joy of Cooking”. (The original version - not the modernized one.) For many centuries it was common practice for people to prepare food for their families and friends using what was available at the time. With the huge array of grocery items that are accessible on a daily basis 365 days a year we have become very spoiled and may have never had to “make do” like our grandparents and great grandparents did. Now recipes are more often viewed as being written in stone since the ability to adapt was not passed down to, or rejected by, younger generations. If we view recipes as a starting point rather than a destination, we have the freedom to create wonderful food for our loved ones without breaking the budget, even when money is very tight or our choice of foods are limited. You have given many of us the freedom of a creative spirit that makes it a delight to open our cupboards and turn the stove on. Thank you for empowering us with the knowledge we need, kindling the ability to improvise, and building the confidence to be creative and flexible when we are in our kitchens.

[@rebeccam8154]

I would leave out the nuts and add raisins instead. Looks great.

[@Sicorius]

I love your adaptive cooking technique, very insightful. Thank you for the video. Keep up the awesome work and have a great Wednesday.

[@JUST_MORELLA]

😮😅yum!! How do you stay so fit with all this goodness gracious yummy food.

[@gaylekanak9269]

I bet this would be good with either Butternut Squash or Acorn Squash as well.

[@WickedDandelion]

This is definitely a cake I will be trying. I think I'll try it with cooked carrots. However, in this video you say you will put a link to the braised beef you were cooking, but I don't see it. You made it sound so appealing. Please provide a link. Thank you.

[@jacquespoulemer3577]

Glen Jules and friendly chatters - toasted pumpkin seeds for the season!..... Bouef au vin blanc....fancy French name for the beef dish....Beef in white wine..... the cake could be beets as well....love the show hugs to all of you Jim Oaxaca

[@Magius61]

Sweet potato is lovely in desserts. I like to roast them cut in half and then scoop out the flesh. Some of the sugars caramelize and they become so sweet flavourful you can often reduce the sugar content a bit in the recipe.

[@ryankish6370]

If you store your nuts in the freezer, any nut including pecans, just store them in the freezer. I found pecans quite cheap the other day at my store, half the price than they have been recently, maybe they will go down soon for you, keep an eye out. But definitely always store your nuts in the freezer, they can last for years that way

[@wendymuir7818]

Thank you for this. It looks delicious.Where I am, sweet potatoes are consistently readily available and inexpensive. I like them and I'm always looking for recipes for them. 😊

[@kellygrubaugh6320]

looking forward to try your sweet potato cake, I have some sweet potato I need to use up. My grandma always told me to store nuts in the freezer, to make them last much longer.

[@MooMoo-fw3kh]

I think I will use sweet potatoes since they are very cheap in US this time of year. Thanks for this awesome recipe.

[@scottgraham1360]

I love using sunflower seeds to my baked quickbread loaves as a cheaper alternative nut. This might turn most people off because they turn green so it looks like little green bits. Ahhh.... Cooking chemistry with sunflower seeds and Baking sada and powder.

[@itzel1735]

Lol. First time it happened to me I was so puzzled.

[@katieallen3927]

I change how much pecans I use and sometimes how I use them. Instead of putting them in the cake I would have sprinkled them on the frosting and used 1/3 of the amount in the recipe.

[@brendamathies9463]

My daughter works for a grocery store here in Ontario (rural GTA) and her explanation for these prices is this : You don't know how old the pineapples or watermelons or other produce that is grown overseas is in our off-season. What has probably happened (because this has been happening for years) is the distribution centre (DC) has over-ordered certain items like pineapples or watermelons and thus the skids are getting old sitting in DC. Usually, this ordering is based either on last year's sales numbers (at last year's prices) or someone in the grocery store chain had this product on sale and they didn't move as much as was thought. So the old skids/cases are offered to the store in bulk for a reduced cost. This reduced cost is usually passed on to the customer and if they still don't move at the store level then stores can drop retail to whatever they want to get it to move out the door. Fresh produce has a much shorter shelf life than nuts and dry goods and the DC wants to move it as does the store.

[@clark9992]

Yeah, this must be something particular to southern Ontario. Out west here, you'd probably have to go back to the 1950s for a $.75 pineapple, and the 1940s for a $.50 watermelon.

[@JimLambier]

I just finished serving this for dessert and it was a hit. Although I'm not a fan of sweet potatoes, my wife is and one lonely sweet potatoes was sitting in the bin so I decided to use it up. The cake was extremely moist and flavourful. The frosting tasted great but the texture was a little gritty. I don't know if I didn't beat it long enough or if that is just a byproduct of using brown sugar.

[@JimLambier]

You're very correct about strange pricing increases. My son loves frozen no-name bean burritos and would eat them for every meal if we let him. Last year they were 99 cents each but now they are $2.49. In contrast, a can of beans was 99 cents then and now. After your last video referencing pecan prices, I thought I would check it out last time I went grocery shopping. Wow!

[@1Clearwords]

The price increase for the no-name burritos is crazy, isn't it? I used to depend on them for a quick, cheap lunch, but no more. 😟

[@gratefultammy]

This cooking channel Is so fun & relaxing .

[@dpoarch]

I use the Glenn technique when I frost

[@viridian4573]

A large majority of North America's nut crops are grown in California. Many nut orchards were lost to wildfires. They will need to be replanted and it will take years for the trees to grow up to start producing again. The continuing drought is also reducing harvests of the remaining orchards and driving up prices.

[@getlost63]

Butternut squash makes a good substitute for pumpkin also.

[@caveweta]

Those produce prices for melons and pineapples are mental. In NZ at present we’ve has a wetter than usual winter and our cabbage, cauliflower, broccoli prices are through the roof, $8 for a cabbage $10 a cauli. Madness.

[@kimmcdonagh6756]

I will definitely try this one...just as it is!

[@lizhaydon2250]

This I will have to make. Looks super yummy.

[@lizhaydon2250]

I used home canned carrots. Just the right texture. It is yummy for sure.

[@sandihj]

My in-laws always is insisted that anything sweet potato was superior to anything pumpkin. I learned from their recipes that lemon, both juice and zest, were the crucial ingredients differentiating the two, plus the significant additional sweetness of the sweet potatoes.

[@bigdaddybry]

i just saw pecans for $10/16oz. i should probably grab those!

[@deb.m.7458]

A nice change from carrot cake! My family really enjoyed the cake. Didn’t need an frosting, but will try next time (I didn’t have any icing sugar). Love your recipes. ❤

[@midhudsonmarketing6484]

Glen, I'd make a sweet potato, carrot cake, or acorn/butternut squash vs. pumpkin. I'd use walnuts. Everything else looked great. Cream cheese frosting also goes very well with carrot cake so I imagine it would also be great on sweet potato cake. (I wonder how a spaghetti squash would work...???) Thanks for this video. - Marilyn

[@roncovert6078]

good show as always thank you. someone gave me a recipe for Spam sauceage you can make it your self. there is ground chicken in it . I made some with hot peppers in it and it was good.

[@GeminiWoods]

Love sweet potato, gonna try this

[@LBrobie]

growing up, my mom put walnuts in EVERYthing she baked...well, nearly everything, because my stepdad liked them. so, now when i bake stuff that you could put nuts in, i don't. anywho, the point is, that looks *really* moist and delicious, but personally, i'll skip the nuts. thanks! 👍

[@JimLambier]

My mother was the same. It was walnuts in every baked item plus in salads. I don't remember ever seeing any other types of nuts at home.

[@christinehall2736]

Personally, I store my nuts in the freezer to extend shelf life. Freezer helps keep the natural oils from going rancid quickly.

[@guatBush]

I would love watch that braised beef recipe if you’ve made a video on it already!

[@annemariebuck5222]

Recently found this channel. Love this! Making my way through past shows and really enjoying picking up some good baking tips and some interesting food/recipe history. There is a kindness that comes through on this show too that is so refreshing. Thank you Glenn for sharing your wealth of knowledge so freely with us.

[@tubestation3]

Hey Glen, I just had a thought about this cake, in Egypt there are street vendors going around selling roasted sweet potatoes, they are essentially roasted, skin on, over a hot plate wood burning stove, the result is a very sweet caramely sweet potato, the potato skin chars and bubbles off after it cools a bit. I thought you might like to try it out in your next cake. Ps. Pecans optional 😁

[@dbell95008]

Possibly started by the Japanese. A local (USA) Asian marketplace has a little stall, with a little old man roasting them on a hibachi. A wonderful snack!

[@tubestation3]

@@dbell95008 I can’t imaging any of the street vendors I saw ever visited Japan 😂. But it is fascinating to think how the same concept has emerged in opposite sides of the world. I’ve never been to Japan myself and I really find ur comment intriguing and amusing. Thx, cheers.

[@honthirty_]

Not a pecan fan, but peanuts as a substitute piqued my interest. Thx Glen.

[@paulasimson4939]

I've got about a cup of pumpkin puree in the freezer left over from my pie last week, so definitely making the cake with it this time, but sweet potato next time for sure. I'm also thinking I might sub out some of the white sugar for brown and see how that works. I LOVE the brown sugar in the icing! Never thought of doing that, but it makes so much sense.

[@doughmestic-bliss]

Browned butter adds a nice extra flavour as well.

[@darklordrowan6152]

Yeah that icing looked really good

[@westislandkev]

Another awesome recipe and time in the kitchen with Glen! I usually buy my pecans at Costco and the price did go up a little bit but I was in looking at them and they seem to be pretty reasonable and stable at around CAD$20 for a large bag which is still a very good price. I have been making pecan tarts for Christmas for over 30 years usually 12 dozen every year, you might want to check that out.

[@briantaylor9266]

I was going to comment the same - $20 for 908g (2 lb) at Costco. Seems like a good price. Not sure where they are from.

[@1corinthians-138]

That same bag at Costco was only 9.99 a few months ago.

[@debwilliams611]

Butternut squash, since I've harvested 50+ from my garden, it's going to get put in everything.

[@kazoolibra7322]

Trouble is, when inflation ends I bet prices won't go back down. Not to mention, the sizes of stuff has DECREASED so much!

[@neiltheblaze]

That looks fantastic! I think I'll give this a try.

[@Ottawa411]

I bought a butternut squash for the pumpkin slab pie, but my wife grabbed a pumpkin pie from Costco. The butternut went for thanksgiving dinner instead. Sweet potatoes and whole chickens are on sale at Walmart starting tomorrow, so I will try this desert instead, but with an air fryer chicken dinner. Thanks for another recipe video Glen. I'll be waiting for the beef recipe.

[@masterxk]

Here in Mexico pecans are expensive too. I don't know why even tough my state is a pecan producer.

[@markphillips7538]

Yeah, a lot of those squash and root recipes are interchangeable. Most American canned pumpkin is actually butternut squash varieties blended up.

[@elaine8477]

In America the increased costs are 54% attributable to increased corporate profits.

[@anthonydolio8118]

I'll have one of each kind please!

[@queenbrooksie]

I buy nuts in bulk because you can freeze them. I like getting the big container of mixed nuts at Sams Club, because then I have hazelnuts, walnuts, almonds, cashews, pistachio's to cook with, they each have their place in cooking. I have frozen them for up to a year and no change in taste or texture.

[@judydilworth8532]

I store nuts in my freezer and they keep forever without going rancid. If the pecans come from drought areas in the US that could be why they are expensive. Some areas of the south and California in particular are in big trouble.

[@debragilroy1082]

I made this and I combined some butternut squash and carrots. It was yummy and my picky family thought it was pumpkin!

[@buck_shot_kid1767]

Could you make a old Canadian Recipe Cookbook please

[@BlkKeyCptl]

With more people adopting a gluten and grain free diet it would be good to have a cake recipe using Almond Flour. Maybe a challenge

[@pattihamilton0925]

Coming from an area where pecans are abundant its not quite pecan season here mid october. Close though. What you got in the store was prolly last yrs harvest. The heat and lack of water (drought) in the US will affect lots of prices you see in the grocery store in the coming months.

[@juliannayates9379]

Great timing with this recipe Glen, I was just searching for a recipe for my forgotten sweet potato. Do you think I could replace the mace with all spice?

[@asilverfoxintasmania9940]

you could replace it indeed

[@itzel1735]

Make it your own.

[@LeesaDeAndrea]

You can also use squash, which you can sometimes find in the frozen vegetable section of the grocery store.

[@tommycarroll551]

Toasted pumpkin seeds in pumpkin baked goods is pretty great. Are pumpkin seeds expensive?

[@applegal3058]

Looks delicious! Thanks for sharing Glen. 👍 I'd probably reduce the butter to 1/2 cup, and increase the puree by 1/2 cup.

[@pjtfd3849]

Let me know how it comes out pls. I’m sure it will be richer flavor, wondering about moistness. TY

[@applegal3058]

@@pjtfd3849 will do. I'll probably try it this weekend

[@applegal3058]

@@pjtfd3849 hey there, I made this recipe today. I reduced the butter to a half cup and increased the pumpkin I used by a half cup to replace the reduced butter. I also omitted the cloves and mace because I wanted to make the milder fir my coworkers spice wise. They turned out delicious!

[@applegal3058]

@@pjtfd3849 oh, and I made a dozen muffins instead of a cake, and baked them for a half hour. Easier to individually wrap and share at work.

[@mapple34]

@@applegal3058 what a thoughtful coworker 😊

[@Sugi1971]

I have had sweet potato pudding but never had sweet potato cake. I will certainly give this one a try. Looks delicious.

[@exit322]

So what you're saying is that we're going to be having a few weeks of watermelon and pineapple recipes coming up?

[@Matt-pi3rh]

Glen: you mentioned watermelon being extremely inexpensive in your area. Have you ever made a watermelon pie? I first heard about it via Cathy Erway’s blog. Tried out the recipe for Double Pi Day, and it’s pretty tasty.

[@berean65]

Baking soda tenderizes meat quickly. Add about 1 Tbsp to 1 gallon room temp water for a large roast. Soak about 15-20 minutes. Rinse and bake as usual with whatever recipe you are using.

[@pieterpan]

Could you also use baking banana?

[@pakmominmuscat9384]

Yammmmy

[@isabellabihy8631]

Nice recipe, Glen, as always. I'd put in bits of dried fruits, currants, cranberries, apricots chopped to the size of the currants, candied orange peel and/or candied lemon peel, also chopped, if necessary. Bake, cool, then poke holes in it with a skewer, drizzle some rum or brandy in the holes (or, instead of booze, some OJ), and drizzle on some liquefied chocolate. Serve with eggnog or tea in front of a blazing fire place. Your frosting sounds delicious, yet it is too much sugar for me. This one of your recipes that are actually a customizable generic method. I'd have never thought of using sweet potato instead of pumpkin or carrot.

[@lenalyles2712]

A lot of areas here in the US had a draught and it affected the crops. Nuts in our area is down 50% from last year's crop.

[@stellaz2595]

I keep nuts in the freezer, where they never go rancid and can be used right out of the freezer.

[@antonellaprovenzano270]

Thank you!! What is purpose of mace!

[@GlenAndFriendsCooking]

Mace is a spice, it adds flavour.

[@antonellaprovenzano270]

@@GlenAndFriendsCooking ok thanks :)

[@IsaacIsaacIsaacson]

Walnuts and pecans have almost equalised in price here in Australia - both are around $30 a kg right now. Bizarrely, macadamias seem to be one of the cheaper nut options for me.

[@nnenne4]

I think it is because macadamia nuts grow nearer to you than Walnuts and Pecans

[@IsaacIsaacIsaacson]

@@nnenne4 There are actually walnut orchards in my state. I've driven through them, they're pretty cool. but maybe. Macadamias used to be one of the more luxury options

[@Jeffffrey0902]

Here in Hong Kong ginger powder isn't easy to find, but we always have fresh ginger in our kitchen. If I use it for this cake, will it detroy the gluten structure like fresh pineapple does?

[@tattooyu]

When greasing a baking dish and using parchment paper, do you grease the tin, then lay the parchment, and then grease the parchment? Is that last step necessary?

[@jacobdagun3670]

What a homey little channel. Consider me subscribed!

[@Dios67]

There is a cafeteria chain in America called Piccadilly that makes a "carrot souffle". When you said carrots in relationship with something sweet that's where my mind went. Many think it is made from sweet potatoes but not true. Whether the following recipe is faithful or not to the original would take some research. DIRECTIONS Put in food processor until smooth. Pour into greased baking dish. Bake at 350 degrees for one hour. INGREDIENTS UNITS: US 1 1⁄2 lbs carrots, cooked 6 -8 tablespoons butter 3 eggs 1⁄4 cup flour 1 1⁄2 teaspoons baking powder 3⁄4 - 1 cup sugar 2 tablespoons brown sugar 1⁄4 teaspoon cinnamon

[@ShesInLosAngeles]

Can anyone provide the link to the braised beef recipe Glenn was referring to at the beginning of this video? Much appreciated. 👍🏼

[@shelwhitley1011]

He's posting it Saturday according to his co.ment pinned at the top.

[@retrouniverse2.0]

so would any squash work? we buy these sweet potato squash, I'm sure butternut would be good to

[@VeretenoVids]

Where I am the price of pecans has rivaled the price of gold for the past few years. If I find a good price I grab a bunch and toss them in the freezer.

[@clayarwine9940]

I've seen several beef recipes like that one except with red wine and tons of pepper called peposo

[@darklordrowan6152]

Prices are crazy in the US too. Where I live the price of chicken breasts alone went up by more than 50% since January.

[@ingridkarm8922]

Not all that long ago a small head of iceburg lettuce in the Australian supermarkets were priced at $9 each... lots were left to rot on the shelves, the prices came down after that. our vege prices here are insane, $9.99 per kg for brocoli, a small head of cabbage $12, ginger is $50 per kg, garlic $30per kg.

[@marlalowman7348]

Glen because of the severe drought in California pistachio pecan almond and walnuts are all very expensive as are most of the produce coming from California

[@1duivin]

I'd love for you to make Concord grape jelly using no or very little sugar,🫣I have to pick my backyard Concords pretty soon.

[@paulnolastname9422]

Down here in Texas, my sweet potatoes won't be ready to harvest for a few more weeks. I'm going to make this cake the day we dig them up.

[@emilybilbow4990]

Could be zucchini too… I bet you could even use grated apple… I once substituted grated cantaloupe for zucchini ina muffin recipe as the cantaloupe had very little flavor… lol it worked marvelously…

[@felderup]

heh, i don't like sweet potato either, but i wasn't going to make a pumpkin/sweet potato cake anyway. might make a washington pie, my great grandma called em that anyway, she was a funny one. it's just a pair of plain flat cakes, heavy sticky batter, with jam between em. mention of carrots, that i'd do.

[@fionaedge5332]

Watermelon in November in NZ is $11 a kilo.

[@davidh.4220]

Watermelons are 5-8 dollars in my area! KS.

[@dotter8]

I have a collection of pumpkin spice recipes. Most of them use allspice. Here you used mace instead. Is that because it was for sweet potato rather than pumpkin/squash?

[@GlenAndFriendsCooking]

I use mace with pumpkin as well - the farther back in time you go, most / all 'pumpkin spice' blends used mace.

[@dotter8]

@@GlenAndFriendsCooking Fair enough, thanks. 🙂

[@pflick13]

50 cent watermelon? I live in central Wisconsin and our watermelons never got below 4.99 USD all summer.

[@mshunnyable]

I put my extra nuts in the freezer to keep. In a airtight container and they seem to last, and when I need them I just toast them for about 7 to ten minutes and they are just fine.

[@quiltbugj]

Just FYI (I´m sure you already know) but I always buy nuts in bulk and keep them in the freezer.

[@lisehebert855]

Okay..... My question is how do you two stay slim????