SWEET POTATO POUND CAKE
Since we are originally from Texas, we naturally love sweet potatoes, but this sweet potato cake deserves to be a tradition in any home, whether you're from the South, East, North or West. My Montana husband rancher loves it and I get great revues from ladies I've treated with it at various social events. - Diane Mannix, Helmville, Montana
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff). , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.
Nutrition Facts :
SWEET POTATO POUND CAKE
A light-tasting, fine-textured cake. Excellent for the holiday season.
Provided by ANNE MCCULLOUGH
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
- In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
- Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
- To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 64.8 g, Cholesterol 88 mg, Fat 14.9 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 8.9 g, Sodium 280.5 mg, Sugar 39.6 g
WORLD'S BEST SWEET POTATO POUND CAKE
Sweet potatoes during the holidays are a must in our household. This time I decided to do something different other than a casserole or a pie. I used white sweet potatoes, but any sweet potatoes will do. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!
Provided by Yoly
Categories Desserts Cakes Pound Cake Recipes
Time 2h15m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
- Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
- Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 367.4 calories, Carbohydrate 63.2 g, Cholesterol 66.8 mg, Fat 10.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 6.1 g, Sodium 322.4 mg, Sugar 34.5 g
SWEET POTATO CAKE
Sweet potatoes are not only tasty and versatile, they're good for you as well. Family and friends never mind eating a nutritious vegetable when it's part of this easy-to-prepare dessert, I like to serve this as a snack cake or breakfast coffee cake.-Kathy Theriot, St. Martinville, Louisiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 337 calories, Fat 10g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 384mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
QUICK AND EASY SWEET POTATO POUND CAKE
Southern-style sweet potato pound cake gets a jumpstart from a convenience mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease 10-inch angel food (tube) cake pan with shortening; lightly flour.
- In large bowl, beat cake mix, sweet potatoes, milk, nutmeg and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Spread in pan.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Frost cake with frosting.
Nutrition Facts : Calories 385, Carbohydrate 64 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg
SWEET POTATO POUND CAKE RECIPE
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.
Provided by Southern Living Editors
Categories Cakes
Time 2h40m
Yield Makes 10 to 12 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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).
- 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.
THE BEST SWEET POTATO POUND CAKE
This sweet potato pound cake is a force to be reckoned with, y'all. A cake that's so tender, warmly spiced, and loaded with flavor. Every single bite is beaming with buttery richness + sweet potato taste. Topped with an insane brown butter glaze!
Provided by Quin Liburd
Categories Dessert & Sweets
Number Of Ingredients 18
Steps:
- Preheat the oven to 325°F and generously spray a 10-cup bundt pan with baking spray or grease with butter and then set aside.
- In a large bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg together. Whisk the dry ingredients super well to combine and then set the bowl aside.
- Using a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add in the mashed sweet potato and continue beating to fully combine. Add in the eggs, one by one, beating until just combined after each addition. Then add in the vanilla and almond extract.
- Next, add in the flour mixture a little at a time in stages alternating with the buttermilk (ex: a little flour mixture, then a little buttermilk). Begin and end with the flour until all of the flour/buttermilk is combined within the cake batter until just combined- careful not to over mix.
- Empty the cake batter into the prepared bundt pan and use a spoon to evenly smooth the top of the cake batter nicely.
- Bake the cake for 1 hour and 10 minutes or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to continue cooling. While the cake cools, prepare the glaze.
- In a small saucepan over medium heat, melt the butter. Allow the butter to melt, undisturbed, to brown- the entire process takes about 5-6 minutes. You should hear the butter bubbling as it cooks. Then the butter will turn golden brown and have a nutty aroma with brown bits on the bottom- careful not to walk away as it can go from perfectly browned to burned in seconds! Once achieved, remove the saucepan from heat and set aside to cool down.
- In a large bowl, combine the powdered sugar and lightly cooled brown butter together and stir to combine. Pour in the milk along with the vanilla paste/extract and continue mixing until everything is well incorporated.
- Place the cake onto a large plate or cake vessel (with enough space/height to hold in the glaze to keep from spilling over) and drizzle the glaze over the pound cake. Let the glaze sit on the cake for a few minutes to set.
- Garnish the cake with chopped pecans, if desired. Then slice the sweet potato pound cake into wedges and serve warm with ice cream, if you'd like. Enjoy!
SWEET POTATO POUND CAKE
Make and share this Sweet Potato Pound Cake recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F Grease and flour a 10-inch tube or Bundt pan. (If your pan is nonstick, you can get away with just some cooking spray; no need to flour.).
- In a medium bowl, combine the flour, baking powder, baking soda, nutmeg, and salt. Whisk well. In a small bowl or measuring cup, combine the milk and vanilla.
- In a large bowl, beat the butter, sugar, and light brown sugar until light and fluffy, stopping once or twice to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Add the sweet potatoes, and mix until the batter is combined. (The batter may look terrible at this point: curdled, weird, terrible. Don't worry.).
- With the mixer on low speed, add half of the flour mixture. Beat to just incorporate. Then add half of the milk mixture, and continue to beat on low until well blended. Add the remaining flour, followed by the remaining milk, and beat on low until the batter is thick and smooth.
- Scrape the batter into the prepared pan, and bake for 60 to 75 minutes, or until the cake springs back when pressed lightly and a toothpick inserted in the center comes out clean.
- Cool the cake in the pan on a wire rack for 20 minutes. Run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack.
- Meanwhile, make the glaze, if using. In a medium saucepan, combine the buttermilk, sugar, butter, cornstarch, and baking soda. Place it over medium heat, and bring it just to a gentle boil.
- Immediately remove it from the heat, stir well, and set it aside to cool to room temperature. Add the vanilla, and stir well.
- Set the wire rack - with the cake atop it - over a rimmed sheet pan. Spoon the glaze through a fine-mesh sieve over the warm cake. (I recommend using a sieve because my batch of glaze had some little gelatinous bits of clumped cornstarch in it.).
- Cool completely before serving.
SOUTHERN SWEET POTATO POUND CAKE
We are huge sweet potato fans- often make this in mini-loaf pans and wrap in pretty tissue for gifts. Found in a cookbook- an old newspaper clipping.
Provided by alijen
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- Generously butter a 10-cup tube or bundt pan.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Set aside.
- In a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy.
- Add the sugar gradually, about 1/2 cup at a time, beating well after each addition.
- Add the eggs, 1 at a time, beating well after each addition.
- Add the sweet potatoes and mix until thoroughly combined.
- Reduce the speed to low or switch to a wooden spoon and gradually add the flour mixture to the creamed mixture in 3 additions, beating well after each addition.
- The batter should be stiff.
- Add the vanilla, pecans and, if desired, the coconut.
- Spoon the batter into the prepared pan.
- Bake until the cake tests done when a wire cake tester is inserted in the middle and comes out clean, 50 to 65 minutes.
- Transfer the pan to a wire rack to cool for 15 minutes.
- Invert the cake onto a plate and remove.
- Note: To cook sweet potatoes, peel and quarter potatoes, add to boiling water and simmer, uncovered, until tender, about 20 minutes, depending on size- Drain and mash.
SWEET POTATO POUND CAKE
Try something new when you bake your next cake. Try our delicious Sweet Potato Pound Cake recipe that only requires 15 minutes of prep time today.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Mix flour, dry pudding mix, pumpkin pie spice and baking soda in small bowl.
- Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sweet potatoes and milk; beat until blended. Gradually add flour mixture, beating after each addition until blended. Pour into 9x5-inch loaf pan sprayed with cooking spray. Sprinkle with nuts.
- Bake 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 15 min. Invert cake onto wire rack; gently remove pan. Cool completely.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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