Sweet Potato Pound Cake
Ingredients:
- 1 (8-ounce) package of cream cheese, softened
- 1/2 cup of butter, softened
- 2 cups of sugar
- 4 large eggs
- 2 1/2 cups of cooked, mashed sweet potatoes
- 3 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 teaspoon of ground cinnamon or nutmeg (optional)
- 1 teaspoon of vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). In a large mixing bowl, use a heavy-duty electric stand mixer to beat the cream cheese and butter together on medium speed until they’re creamy and well combined.
- Gradually mix in the sugar, continuing to beat until the mixture is light and fluffy.
- Add the eggs one at a time, beating just until the yellow of the egg disappears after each addition. Then, mix in the mashed sweet potatoes until well incorporated.
- In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and, if using, cinnamon or nutmeg.
- Gradually add the dry ingredients to the wet ingredients, beating on low speed just until each addition is blended in. Stir in the vanilla extract last.
- Pour the batter into a greased and floured 10-inch (12-cup) tube pan.
- Bake in the preheated oven for about 1 hour and 5 minutes to 1 hour and 10 minutes, or until a long wooden skewer inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan on a wire rack for 10 minutes. Then, remove the cake from the pan and let it cool completely on the wire rack, which should take about an hour.
For Sweet Potato Pound Cake Loaves:
- Instead of a tube pan, you can prepare the batter as directed and divide it between two greased and floured 8 1/2 x 4 1/2-inch loaf pans. Bake and cool according to the main recipe instructions.
Enjoy your homemade sweet potato pound cake, a perfect blend of rich flavors and moist texture, ideal for any occasion.