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 1/4 pounds Garnet sweet potatoes (see notes); 3/4 cup (3/8 lb.) butter, at room temperature; 1 1/4 cups sugar; 3 large eggs; 1 tablespoon grated orange peel; 1 1/2 teaspoons vanilla; 1 3/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon mace; 1/4 teaspoon salt

Servings: persons

1 1/4 pounds Garnet sweet potatoes (see notes)
3/4 cup (3/8 lb.) butter, at room temperature
1 1/4 cups sugar
3 large eggs
1 tablespoon grated orange peel
1 1/2 teaspoons vanilla
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon mace
1/4 teaspoon salt

1
Prick sweet potatoes several times with a sharp knife. Place on a 12- by 15-inch baking sheet and bake in a 375u00b0 regular or convection oven until very soft when pierced, about 40 minutes. When cool enough to handle, peel sweet potatoes and whirl in a blender or food processor until smooth. You will need 1 cup puree; save any extra for other uses.
2
In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs one at a time, beating to blend after each addition. Beat in 1 cup sweet potato puree, the orange peel, and the vanilla.
3
In another bowl, mix flour with baking powder, mace, and salt. Add the flour mixture to batter; mix on low to incorporate dry ingredients, then beat at medium speed until well blended.
4
Scrape batter into a buttered 4 1/2- by 8 1/2-inch loaf pan.
5
Bake in a 350u00b0 regular or 325u00b0 convection oven until a wooden skewer inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Cool in pan on a rack about 15 minutes. Invert cake onto a plate and cool completely, about 1 hour. Cut into 1/2-inch slices and serve, or wrap tightly and store at room temperature.

976

kcal

Calories

Fat

134

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 10 ingredients. The key ingredients include: 1 1/4 pounds Garnet sweet potatoes (see notes), 3/4 cup (3/8 lb.) butter, at room temperature, 1 1/4 cups sugar, 3 large 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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