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1
Cake: Preheat over to 300F (150C).
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2
Lightly oil 8 1/2 x 8 1/2 x 2 5/8 inch loaf pan.
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3
Sift first 5 ingredients into medium bowl.
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4
using electric mixer, beat butter and sour cream in large bowl until well blended.
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5
Gradually add sugar and beat until well blended.
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6
Gradually add sugar and beat until mixture is light and fluffy.
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7
Add eggs 1 at a time, beating well after each addition.
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8
Mix in 1/2 cup sweet potato puree and vanilla.
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9
Stir in dry ingredients transfer to prepared pan.
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10
Bake until tester inserted into center comes out clean, about 1 hour 15 minutes.
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11
Cool cake in pan on rack 30 minutes.
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12
Cut around sides of pan with knife.
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13
Turn cake out onto rack and cool.
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14
Sauce: Combine milk and cinnamon sticks in heavy medium sauce pan scrape in seeds from vanilla bean ; add bean.
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15
Bring to boil.
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16
remove from heat.
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17
Cover and let steep 15 minutes.
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18
Whisk yolks and sugar in bowl to blend.
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19
Slowly beat milk mixture into egg mixture.
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20
Strain custard into same saucepan.
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21
Cook over medium-low heat until custard tickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 15 minutes; do not boil.
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22
Pour custard into bowl.
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23
whisk in sour cream.
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24
Cover and chill until cold, stirring occasionally.
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25
Cut cake into slices and transfer to plates.
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26
Top with ice cream and sauce.
