Sweet Potato Pound Cake

Recipe for Sweet Potato Pound Cake – A tasty and festive
fall dish is tender, buttery pound cake paired with mashed sweet potatoes and
cinnamon.

Why We Enjoy This Recipe for Sweet Potatoes

The ideal baked treat for the fall is sweet potato pound
cake! Even if you’re not a huge lover of pumpkin, you may still indulge in rich
holiday delicacies made with substantial sweet potatoes. If you do enjoy
pumpkin, the pound cake will taste both familiar and novel.

You may use canned sweet potato purée or freshly cooked
sweet potatoes to make this traditional pound cake recipe, which we love to
make. Either way, the rich, tender crumb of the buttery sweet potato cake will
be filled with cinnamon flavour and toasty brown sugar. The flavours go well
with treats like ice cream or whipped cream!

Bring this rustic cake to events, serve it during the
holidays, or just bake it yourself and enjoy it whenever you want a sweet
treat.

Components Required

Either freshly cooked and mashed sweet potatoes or canned
sweet potato puree.Unsalted, softened butter.Eggs are best served at room
temperature. Light brown sugar – for a rich, sweet flavour that isn’t overly
“sugary” tasting.For the best cake recipes, vanilla extract is a
must-have ingredient.if you’re feeling very festive, use pumpkin pie spice
instead of ground cinnamon.Salt, only a sprinkle. Baking powder, as a leavening
agent.the gluten-free variety of all-purpose flour.

Sweet Potato Pound Cake Recipe

The initial step when using fresh sweet potatoes is to roast
and mash them. Up to a day or two before you intend to bake the cake, you can
do this!

Get the oven ready by Sweet Potato Pound Cake Recipe

The initial step when using fresh sweet potatoes is to roast
and mash them. Up to a day or two before you intend to bake the cake, you can
do this!

Peel, mash, and measure the potatoes after they have cooled
for the recipe. Use immediately or store in the refrigerator overnight after
transferring to an airtight container.

When you’re prepared to bake, preheat the oven to 325F.

Set out a Bundt pan with a 12-cup capacity. Grease the pan
liberally, making careful to get butter or shortening into every crevice. The
Bundt pan should next be coated uniformly with a tiny amount of granulated
sugar (or flour).

Pro tip: Be cautious to coat the pan very completely with
baking spray before using it to both flour and oil the pan.

the electric stand mixer after that. For around 3 minutes,
softened butter and brown sugar are combined and creamed until light and
fluffy. Use a spatula to scrape the bowl.

After that, beat the eggs in thoroughly. Add the cooled
sweet potato mash after thoroughly scraping the bowl.

to mix, beat. Then add the 3 cups of flour, baking powder,
salt, ground cinnamon, and low speed of the mixer. To properly blend, add the
flour a little at a time.

Once again scrape the bowl, then beat the mixture for a
further 10 to 20 seconds to achieve smoothness.

Fill the Bundt pan with the prepared cake batter. In order
to get rid of as many air bubbles as possible, tap the pan on the counter.
Afterward, if necessary, uniformly smooth the top.

A toothpick inserted deep into the centre of the cake should
come out clean after 65 to 75 minutes of baking on the centre rack.

After taking the cake out of the oven, let it cool in the
pan for at least 20 minutes.

The cake should then be carefully turned out onto a wire
rack and allowed to cool till room temperature.

If you want to keep it at room temperature, cover it in
plastic wrap and slice it.

Suggestions for serving.

Slice up a big chunk of sweet potato cake and eat it by
itself for dessert or even as a decadent morning treat. It tastes fantastic
with a steaming mug of tea or coffee!

We enjoy adding additional cinnamon and whipped cream or
vanilla ice cream to thick slices. It tastes amazing with homemade pecan
praline sauce, spiced apple ice cream, and spiced apples as well.

At potlucks and holiday events, this cake is a perennial favourite!

Questions and Answers

HOW IS POUND CAKE MADE MOIST?

Use lots of sweet potato and butter for a fantastically
moist cake. Just the right amount of each is present in this sweet potato pound
cake recipe. As a result, the crumb is dense, like a traditional pound cake,
but nevertheless supple and soft.

DO I CAN USE A LOAF TO MAKE POUND CAKE?

Without a Bundt pan, you can still create this sweet potato
pound cake recipe! Use two 9-inch loaf pans in its place. Reduce baking time to
around 60 to 65 minutes after completely coating with butter, flour, or sugar.

HOW SHOULD SWEET POTATO CAKE BE STORED?

It’s a good idea to have pound cake on hand for a few days.
The cake can be stored in the fridge for up to 10 days or at room temperature
for up to 4 days after it has completely cooled.

Wrap in plastic wrap first, then a sheet of aluminium foil,
to freeze. Keep frozen for up to six months.

Potential additions and modifications

Think about including a dash of ground ginger or nutmeg. Add
a few tablespoons of chopped walnuts, pecans, or crystalized ginger. Sprinkle
confectioners’ sugar over the top, or adorn it with a straightforward cream
cheese frosting or glaze.

Recipe for Sweet Potato Pound Cake

A tasty and festive fall dish is tender, buttery pound cake
paired with mashed sweet potatoes and cinnamon.

Ingredients.

• 1 1/2 cups cooked sweet potato puree or mashed sweet
  potatoes.
• 1 1/2 cups softened unsalted butter.
• 2 12 cups packed light brown sugar.
• 6 sizable eggs.
• a single spoonful of vanilla extract.
• 1 1/2 teaspoons of cinnamon powder.
• baking powder, 1 teaspoon.
• a single salt tsp.
• all-purpose flour in three cups.

Instructions.

Reduce the oven’s temperature to 325°F once the potatoes
have been baked.

Set out a Bundt pan with a 12-cup capacity. Grease the pan
liberally, making careful to get butter or shortening into every crevice. The
Bundt pan should next be coated uniformly with a tiny amount of granulated
sugar (or flour). The pan can be both floured and greased at the same time
using baking spray, but be careful to coat it completely.

Electric stand mixer should be set out. For around 3
minutes, softened butter and brown sugar are combined and creamed until light
and fluffy. Use a spatula to scrape the bowl. After that, beat the eggs in
thoroughly. Beat in the chilled sweet potato mash after thoroughly scraping the
basin.

Add the 3 cups of flour, baking powder, salt, ground cinnamon,
and vanilla extract while running the mixer on low speed. To properly blend,
add the flour a little at a time. Once again scrape the bowl, then beat the
mixture for a further 10 to 20 seconds to achieve smoothness.

Fill the Bundt pan with the prepared cake batter. In order
to get rid of as many air bubbles as possible, tap the pan on the counter.
Afterward, if necessary, uniformly smooth the top.

A toothpick inserted deep into the centre of the cake should
come out clean after 65 to 75 minutes of baking on the centre rack.

The cake should cool for at least 20 minutes after being
taken out of the oven. The cake should then be carefully turned out onto a
cooling rack and allowed to cool till room temperature.

Slice and serve plain or with vanilla ice cream or whipped
cream.

Notes.

You can get pure sweet potato puree in the baking section of
some supermarkets if you don’t have time to bake whole sweet potatoes before
baking the cake.

The cake should be completely wrapped in plastic and stored
either in the refrigerator for up to 10 days or at room temperature for up to 4
days.