Chef/Owner
NuNu’s Creole Tradition

Sweet Potato Cake

Cake:

• 2 C flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• 1 ½ C oil
• 2 C sugar
• 4 eggs
• 2 C finely chopped sweet potatoes

Frosting:

• ½ C margarine
• 1-8oz cream cheese
• 1-1 lb pkg. powder sugar
• 1 tsp vanilla
• 1 C chopped pecans

Sift together flour, baking powder, baking soda, cinnamon and salt. Set aside. Combine in large bowl sugar and oil. Mix well. Add eggs, one at a time, beating well after each addition. Gradually add dry ingredients. Mix well. Add sweet potatoes. Mix well.

Place in 3- 8 or 9 inch cake pan which have been greased and floured. Bake at 350 degrees for 20-25 minutes until done. Frost when completely cooled.

Frosting:  Beat margarine and cream cheese until light. While beating, gradually add powdered sugar. Add vanilla and pecans. Mix well. 

Pork & Sausage Jambalaya

• 1 C chopped onions
• ½ C chopped celery
• ½ C chopped bell peppers
• 2 ½ lb boneless cubed pork
• 1 lb pork sausage
• ¼ C Kitchen Bouquet
• 1 bunch parsley
• 1 bunch green onions
• ¼ C cooking oil

Place oil in pot to heat. Saute onions, celery, bell peppers until tender. Add pork and sausage and cook until tender about 2 ½ hours. Add green onions and parsley. Add hot rice and enjoy.