Sweet Potato Pound Cake Recipe

Name: Sweet Potato Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. shortening; 1/2 c. butter, softened; 2 c. sugar; 6 eggs; 1 c. buttermilk; 1 c. sweet potatoes, boiled tender, peeled and mashed; 1/2 tsp. almond extract; 1/4 tsp. coconut extract; 3 c. flour; 1/2 tsp. salt; 1/4 tsp. baking powder; 1/4 c. slivered toasted almonds; 1/4 c. coconut

Servings: persons

1/2 c. shortening
1/2 c. butter, softened
2 c. sugar
6 eggs
1 c. buttermilk
1 c. sweet potatoes, boiled tender, peeled and mashed
1/2 tsp. almond extract
1/4 tsp. coconut extract
3 c. flour
1/2 tsp. salt
1/4 tsp. baking powder
1/4 c. slivered toasted almonds
1/4 c. coconut

1
Cream shortening and butter.
2
Add sugar; beat well.
3
Add eggs one at a time, beating after each addition.
4
Sift together flour, salt and baking powder.
5
Add to creamed mixture alternately with buttermilk; start and end with flour.
6
Stir in sweet potatoes and flavorings.
7
Grease and flour a Bundt pan.
8
Sprinkle almonds and coconut over bottom of pan.
9
Bake at 300u00b0 for 1 hour and 15 minutes.
10
Cool 10 minutes.
11
Remove from pan.

2122

kcal

Calories

Fat

275

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 c. shortening, 1/2 c. butter, softened, 2 c. sugar, 6 eggs, and more.

Yes, Sweet Potato Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Pound Cake

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