WORLD'S BEST SWEET POTATO POUND CAKE RECIPE | ALLRECIPES
Sweet potatoes during the holidays are a must in our household. This time I decided to do something different other than a casserole or a pie. I used white sweet potatoes, but any sweet potatoes will do. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!
Provided by Yoly
Categories Desserts Cakes Pound Cake Recipes
Total Time 2 hours 15 minutes
Prep Time 1 hours 0 minutes
Cook Time 1 hours 15 minutes
Yield 16 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
- Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
- Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 367.4 calories, CarbohydrateContent 63.2 g, CholesterolContent 66.8 mg, FatContent 10.5 g, FiberContent 1.2 g, ProteinContent 5.9 g, SaturatedFatContent 6.1 g, SodiumContent 322.4 mg, SugarContent 34.5 g
SOUTHERN SWEET POTATO POUND CAKE RECIPE - FOOD.COM
We are huge sweet potato fans- often make this in mini-loaf pans and wrap in pretty tissue for gifts. Found in a cookbook- an old newspaper clipping.
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- Generously butter a 10-cup tube or bundt pan.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Set aside.
- In a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy.
- Add the sugar gradually, about 1/2 cup at a time, beating well after each addition.
- Add the eggs, 1 at a time, beating well after each addition.
- Add the sweet potatoes and mix until thoroughly combined.
- Reduce the speed to low or switch to a wooden spoon and gradually add the flour mixture to the creamed mixture in 3 additions, beating well after each addition.
- The batter should be stiff.
- Add the vanilla, pecans and, if desired, the coconut.
- Spoon the batter into the prepared pan.
- Bake until the cake tests done when a wire cake tester is inserted in the middle and comes out clean, 50 to 65 minutes.
- Transfer the pan to a wire rack to cool for 15 minutes.
- Invert the cake onto a plate and remove.
- Note: To cook sweet potatoes, peel and quarter potatoes, add to boiling water and simmer, uncovered, until tender, about 20 minutes, depending on size- Drain and mash.
Nutrition Facts : Calories 414, FatContent 18.2, SaturatedFatContent 8.2, CholesterolContent 83.4, SodiumContent 299.2, CarbohydrateContent 58.6, FiberContent 3.5, SugarContent 28.4, ProteinContent 5.9
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