Sweet Potatoes in a cake? It sounded unique to me and that is just why I wanted to give it a try. The result is a mild, pumpkin-like cake that looks pretty and is extra special with cream cheese frosting.
Sweet Potato Pound Cake
source: Taste of HomePRINT RECIPE
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups cold mashed sweet potatoes
4 ounces cream cheese, at room temperature
2 1/4 cups powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract
preheat oven to 350F
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). After beating with the mixer, use spatula to stir the bottom of the bowl to ensure all of the batter is combined evenly.
Pour into a greased and floured 10-in. fluted tube pan; smooth top. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
To Make Frosting:
Beat the cream cheese and powdered sugar until light and creamy. Add the milk and vanilla extract and beat on medium speed until combined. Spread the frosting over the top of the cooled cake.
To cook the sweet potatoes, scrub and place in a foil lined pan. Stab each potato several times with a knife. Cover with foil and bake in a 400 degree oven for about 1 hour or until knife slides easily and the potato is tender. (If I am planning to serve sweet potatoes for dinner I don't cover them because I like the crispy skin. When baked covered with foil, the skins will be soft)
I also tried to show in these photos, the thick consistency of the batter.