FRESH Ideas: Sweet Potato Pound Cake


3 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 1/2 cups granulated sugar

1/2 cup packed light brown sugar

1 teaspoon vanilla extract

2 1/2 cups cooked, mashed sweet potatoes (see note)

4 eggs, at room temperature

3 tablespoons bourbon

Brown Sugar-Pecan Glaze

1/2 cup brown sugar

1 teaspoon vanilla

1/2 stick (4 tablespoons) butter

1/4 cup milk

3/4 cup toasted pecans

Preheat oven to 350 degrees. Grease a 10 inch Bundt pan or 2 loaf pans with butter. In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, both sugars and vanilla at medium speed until fluffy. Blend in the mashed sweet potatoes, then the eggs, one at a time. Set the mixer speed to low and add the flour mixture in three batches. Combine until just blended. (The batter will be stiff and heavy.) Using a spatula or wooden spoon, add the batter to the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the cake comes out fairly clean. Transfer pan to a wire rack to cool for about 15 minutes. Invert the cake onto the rack and remove it from the pan. To make the glaze place all ingredients in a saucepan over low heat and stir until melted. Bring to a simmer and remove from heat. After the cake has completely cooled spoon the glaze over the top of the cake.

Note: 3 medium size sweet potatoes were used. Pierce the sweet potatoes with a knife and place on a baking sheet. Bake for about an hour or until soft in a 375 degree oven.

Recipe adapted from "Sweet on Texas" by Denise Gee, published by Chronicle Books


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