Sweet Potato Pound Cake

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Ingredients:

  • 1½ c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. baking soda
  • .13 tsp. salt
  • 1 stick unsalted butter
  • ¾ c. granulated sugar
  • ¼ c. light-brown sugar
  • ½ tsp. vanilla extract
  • 1 c. leftover mashed sweet potatoes
  • 2 large eggs
  • Nonstick baking spray with flour
  • ½ c. chopped pecans

Directions: 

  1. Preheat oven to 325 degrees F. In a medium bowl, sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt.
  2. In a large bowl and using an electric mixer on medium, cream butter, sugars, and vanilla until light and fluffy. Blend in sweet potatoes; then eggs, one at a time. With mixer on low, add flour mixture in thirds; blend just enough to combine.
  3. Spoon batter into a greased 9-inch loaf pan. Sprinkle pecans atop batter. Bake until cake tests clean when a skewer is inserted into center, 65 to 75 minutes. Transfer pan to a wire rack to cool, about 15 minutes. Release cake from pan to cool completely.

Recipe and photo from countryliving.com

Posted in: Recipes, Market Garden

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