Sweet Potato Cake

From Taste of Home - 2006 Best Holiday Recipes

Cake
1 cup vegetable oil
2 cups sugar
4 eggs
1 ½ cups finely shredded sweet potato (about 1 medium)
1/4 cup hot water
1 teaspoon vanilla extract
2 ½ cups self-raising flour
1 teaspoon ground cinnamon
1 cup sliced almonds

Frosting
½ cup butter
1 cup packed brown sugar
1 cup evaporated milk
3 egg yolks, beaten
1 ½ cups flaked coconut, toasted
1 cup sliced almonds, toasted
1 teaspoon vanilla extract

Cake - In mixing bowl beat oil and sugar.  Add eggs one at a time.  Add sweet potato, water and vanilla.  Combine flour and cinnamon and add to potato mixture.  Stir in almonds.  Pour into greased 13"x9" pan.  Bake at 350F for 40-45 minutes or until toothpick comes out clean.

Frosting - Melt butter in saucepan.  Whisk in sugar, milk and egg yolks.  Bring to a boil and gently cook for about 2 minutes.  Remove from heat.  Stir in coconut, almonds and vanilla.  Spread over warm cake.  Let cool.

Self Raising Flour note per cup - To substitute, place 1 ½ teaspoons baking powder and  1/4 teaspoon salt in a 1 cup measure.  Add regular flour to complete the 1 cup measure.