Missy G's Sweet Potato Pound Cake Recipe

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Missy G's Sweet Potato Pound Cake
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Ingredients
18
Count
Nutrition
347
Calories
Total time
4
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 325°.
  2. Bake your sweet potatoes for at least 45 minutes; use a knife to test for doneness-the potato should be very mushy inside its shriveled skin.
  3. Remove from oven and cool for 1 hour.
  4. Slit each skin lengthwise and remove, leaving the soft, orange center.
  5. Mash with a potato masher and measure out 2 cups for this recipe.
  6. Cool to room temperature before mixing the cake.
  7. Make the cake-position oven rack so the cake will sit in the middle of the oven, preheat oven to 325°.
  8. Line the bottom of a 10-inch tube pan with parchment paper, and spray the sides and bottom with baking spray.
  9. Cream the butter with a mixer on medium speed.
  10. Combine the sugars in a separate bowl.
  11. Gradually add to the creamed butter, 1/4 cup at a time, beating at medium to high speed after each addition.
  12. Add the eggs, one at a time, beating a medium to high speed for 1 minute after adding each one.
  13. Decrease mixer speed to low and add the mashed potatoes, 1/2 cup at a time.
  14. In a separate bowl, dry whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
  15. In another bowl, combine the milk, vanilla, and maple flavoring.
  16. With the mixer still on low speed, alternately add the flour mixture and milk mixture, beating after each addition.
  17. Start with a third of the flour mixture, beat, then add half of the milk mixture, beat again, and repeat until the last of the flour mixture has been added and beaten inches.
  18. Turn off the mixer, scrape down the sides of the bowl with a spatula and then mix the batter on medium to high speed for 2 minutes.
  19. Slow the mixer down to the lowest speed and add the apples, mixing until just incorporated.
  20. Pour the batter into the prepared pan; smooth with the back of a spoon.
  21. The topping-in yet another bowl, combine the cold butter, brown sugar, and chopped pecans.
  22. Mix with a wooden spoon and do not fret because the mixture is crumbly.
  23. Sprinkle the topping all over the surface of the batter.
  24. Bake for 1 hour and 15 minutes before testing for doneness.
  25. Use a sharp knife to test the cake, and poke it around in a couple of places to determine whether it is finished (this cake can fool ya.).
  26. Cool in the pan for 20 minutes; then, using the plate-over-pan method, unmold the cake and flip it onto a cake rack, topping side up.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 347.11 Kcal (1453 kJ)
Calories from fat 163.96 Kcal
% Daily Value*
Total Fat 18.22g 28%
Cholesterol 64.93mg 22%
Sodium 128.04mg 5%
Potassium 248.72mg 5%
Total Carbs 42.37g 14%
Sugars 19.82g 79%
Dietary Fiber 2.41g 10%
Protein 5.25g 10%
Vitamin C 0.9mg 2%
Vitamin A 0.4mg 13%
Iron 1.1mg 6%
Calcium 66.7mg 7%
Amount Per 100 g
Calories 313.1 Kcal (1311 kJ)
Calories from fat 147.9 Kcal
% Daily Value*
Total Fat 16.43g 28%
Cholesterol 58.57mg 22%
Sodium 115.5mg 5%
Potassium 224.35mg 5%
Total Carbs 38.22g 14%
Sugars 17.88g 79%
Dietary Fiber 2.17g 10%
Protein 4.73g 10%
Vitamin C 0.8mg 2%
Vitamin A 0.3mg 13%
Iron 1mg 6%
Calcium 60.1mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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