COOKING SCHOOL
Hi Family,
I can’t believe we are celebrating our anniversary already!
It has been a dream come true to be a part of this magazine. I love everything about food, especially fresh healthy foods, and to have the opportunity to showcase what I do in this magazine every month has been an awesome experience. I want to give a special thanks to our Editor in Chief, Bonnie McDaniel, for asking me to come on board and believing in me to add to her vision of Recipes for Good Living Magazine. I look forward to the wonderful changes and advancement that the magazine is embarking upon.
Time flies but it really flies when you are doing what you enjoy. I feel blessed every day to do what I love so it never feels like work to me. I am excited about our future and direction and will continue to bring my very best to you all.
Thanks again to you, our readers.
And since this is a celebration, let’s have a big ole piece of cake, that you don’t have to feel guilty about. Here’s an easy and tasty recipe for sweet potato cake.
Anniversary Sweet Potato Cake
It's our birthday!!! What a perfect time to make cake. This month’s contribution is a combination of a cake and sweet bread.
- 3 large sweet potatoes (baked or boiled)
- ½ cup condensed milk
- 1 tsp vanilla extract
- 1 box yellow cake mix (I still haven't mastered the cake from scratch)
Technique:
Butter and flour a cake pan, 8x8 square is best, or Bundt. Prepare cake mixture according directions on box. Set aside. In a large bowl, mash sweet potatoes, add vanilla and condensed milk. Add sweet potato mixture to cake batter and mix thoroughly. Pour into prepared cake pan. Bake in a 350 degree preheated oven. Bake until toothpick comes out clean. Serve warm or room temperature. Very good when baked a day ahead of serving.
Chef Darian Davis
@chefdariandavis
