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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Bored with sweet potato casserole? Try this sweet potato pound cake, a twist on traditional pound cake that features nutrient-rich sweet potatoes. It's the perfect addition to holiday dessert tables. Ingredients:
1 (8-oz.) package cream cheese, softened |
1/2 cup butter, softened |
2 cups sugar |
4 large eggs |
2 1/2 cups cooked, mashed sweet potatoes |
3 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon ground cinnamon or nutmeg (optional) |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350º. Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.
2. Stir together flour, next 3 ingredients, and, if desired, cinnamon in a medium bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch (12-cup) tube pan.
3. Bake at 350º for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
4. Sweet Potato Pound Cake Loaves: Prepare batter as directed; pour into 2 greased and floured 8 1/2- x 4 1/2-inch loafpans. Bake and cool as directed.
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