You are here: Home » Recipes » Boiled Peanut Cake with Sweet Potatoes and Satsuma Tangerine Slices Boiled Peanut Cake with Sweet Potatoes and Satsuma Tangerine Slices Recipe by National Peanut Festival Yield 8 servings This cake won the 2005 National Peanut Festival recipe contest. PrintEmail Ingredients 2 cups boiled peanuts, shelled4 eggs2 cups mashed sweet potatoes, fresh baked or canned1 1/4 cups sugar2 tablespoons syrup1/2 teaspoon baking powder2 teaspoons pumpkin pie spice1/2 teaspoon cinnamon6 ounces cream cheese1/2 stick butter2 cups confectioners' sugar1 cup satsuma tangerine slices, seeded (or use Mandarin oranges)1/2 cup parched peanuts Instructions Preheat the oven to 350F. In a blender or food processor, combine boiled peanuts (you may use shelled raw peanuts that have been boiled for 2 hours) and eggs until smooth. Add sweet potatoes, sugar, syrup, baking powder and spices. Process again until smooth. Spray 2 round cake pans with nonstick cooking spray. Fill with batter. Bake 60 minutes. Cool. Be sure cakes are completely cool before removing from pans. Combine cream cheese, melted butter and confectioners’ sugar. Spread between layers and over the top and sides of cake. Decorate with satsumas and parched peanuts. Recipe by By Cindy Aman, Dothan, Ala., 2005 Grand Prize Winner, National Peanut Festival, Dothan, Ala.