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 cup Whole Wheat Pastry Flour; 1/2 cups All-purpose Flour; 1 teaspoon Baking Powder; 1 teaspoon Cinnamon; 1 teaspoon Ground Nutmeg; 1/2 teaspoons Baking Soda; 1/8 teaspoons Sea Salt; 3/4 cups Nonfat Vanilla Yogurt; 1/2 cups Brown Sugar; 1/2 cups Sugar; 1/2 teaspoons Vanilla; 1 cup Cooked And Mashed Sweet Potatoes; 2 whole Eggs; 1/2 cups Pecans; FOR THE GLAZE:; 1 cup Powdered Sugar; 2 teaspoons Vanilla Yogurt; 1 teaspoon Vanilla

Servings: persons

1 cup Whole Wheat Pastry Flour
1/2 cups All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1 teaspoon Ground Nutmeg
1/2 teaspoons Baking Soda
1/8 teaspoons Sea Salt
3/4 cups Nonfat Vanilla Yogurt
1/2 cups Brown Sugar
1/2 cups Sugar
1/2 teaspoons Vanilla
1 cup Cooked And Mashed Sweet Potatoes
2 whole Eggs
1/2 cups Pecans
FOR THE GLAZE:
1 cup Powdered Sugar
2 teaspoons Vanilla Yogurt
1 teaspoon Vanilla

1
Preheat oven to 325u00b0F.
2
In a medium bowl, sift whole wheat flour, flour, baking powder, cinnamon, nutmeg, baking soda and salt.
3
In a large bowl, using an electric mixer on medium, cream yogurt, brown sugar, sugar and vanilla, until light and fluffy. Blend in sweet potatoes, then eggs, one at time. With mixer on low, add flour mixture in thirds; blend just enough to combine.
4
Spoon batter into a greased 9-inch loaf pan. Sprinkle pecans on top.
5
Bake until it tests clean when a skewer is inserted into center, about 55 to 65 minutes. Transfer pan to a wire rack to cool, about 15 minutes. Release cake from pan to cool completely.
6
For the glaze, stir together powdered sugar, yogurt, and vanilla until desired consistency is reached. Pour over cooled cake. Enjoy!
7
Recipe adapted from Country Living.

845

kcal

Calories

Fat

139

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 18 ingredients. The key ingredients include: 1 cup Whole Wheat Pastry Flour, 1/2 cups All-purpose Flour, 1 teaspoon Baking Powder, 1 teaspoon Cinnamon, 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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