I was having Sweet Potato Fries at the Wayside Grill in Mount Shasta, CA which were served with a dip. I asked the waitress for the recipe and she said if I could guess one of the ingredients she would tell me. I guessed Mayo and she gave me the other one which was Honey... I mixed this together at home until I got the color and taste as described by smcanlis.

Hi everyone, I'm new to this forum. I'm Lynne and I live in central Florida. I'm usually hanging out on the garden and decorating forums. I'm cooking-challenged. Do you use cooked oatmeal or what? Thanks so much Lynne

I would not hesitate to substitute sweet potatoes for the pumpkin in this recipe. I don't have a trouble with cream cheese frosting being light and fluffy. I think it has to do with the proportion of butter, cream cheese and butter. Pumpkin cake 1 cup brown sugar 1 cup white sugar 1 cup vegetable oil 4 eggs 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 2 teaspoons pure vanilla extract 1/2 teaspoon salt 2 cups pumpkin puree or cooked mashed pumpkin cream cheese frosting, below 1/2 cup chopped pecans Directions for pumpkin cake Mix sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl stir into oil mixture, beating well. Stir in pumpkin puree. Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and top with chopped pecans. Cream cheese frosting 1 stick butter 8 oz cream cheese 1 pound powdered sugar 1 teaspoons pure vanilla extract Beat cream cheese and butter together, beat in sugar and beat until well blended....add vanilla.

See if the one below sounds like it. Here is a link that might be useful: Sweet Potato Casserole