You can serve this sweet potato pound cake to your friends and not worry about cleaning the dishes. I am sure their plates will be clean along with the serving platter you are serving this pound cake on. I am kidding with the not worrying part, but I am not kidding about the clean plates. This is the type of dessert everyone will want to eat until the last morsel.
Our friend over at Heart N Soul Recipes has this to say about this recipe:
“This is one of my all-time favorite pound cakes, everyone I make cakes for loves it! Most people don’t know me for my savory dishes but mainly for baking homemade cakes for the holiday season. We all love sweet potato pie but sometimes we just need a change. Once you try this recipe you will see what the fuss is about! Enjoy!”
This sweet potato pound cake is a very simple cake, but it’s something that drives my family wild because of its amazing taste! I also agree with the “… sometimes we need a change” statement. We all have our family favorites, but it doesn’t mean we don’t get tired of eating them. Sometimes we need a change and such a recipe is perfect for this change.
Ingredients
For the cake:
2 sticks Land O Lakes unsalted Butter, softened
2 cups Domino Sugar
2 ¾ cups Gold Medal AP Flour
4 Large Eggland’s Eggs
2 Cups cooked/mashed Sweet Potatoes
2 tsp Clabber Girl Baking Powder
1 tst Clabber Girl Baking Soda
1 tsp McCormick Ground Cinnamon
½ tsp McCormick Ground Nutmeg
½ tsp McCormick Vanilla Extract
Glaze: 2 cups Domino Confectioners Powder Sugar, 2 tbs Borden Milk
For the caramel glaze:
1-14 oz can of Eagle Brand sweetened condensed milk
1 cup Domino brown sugar
2 tbsp Land O Lakes butter (salted or unsalted your choice)
½ tsp McCormick Vanilla extract
Instructions
For the cake:
Preheat oven to 350 degrees
Grease and flour or spray a bundt pan with non-stick spray.
In a medium bowl, add all of the dry ingredients and whisk well with a whisk.
In a large bowl, add the softened butter and cream well with mixer.
Add the sugar to the butter and beat with mixer until fluffy.
Add eggs to mixture one at a time, beating after each.
Add the mashed sweet potatoes and mix well.
To wet mixture add the dry ingredients a little at a time beating after each addition.
Mix in the Vanilla extract.
Pour into greased pan and bake at 350 degrees for 1 hour and 15 minutes until toothpick comes out clean.
Cool for 15-20 minutes and then transfer to cake plate. (you can cut off the top if you like to make it even). Then cool for an additional hour.
Pour glaze onto cake and you are ready to serve.
For the caramel glaze:
In a medium saucepan, mix condensed milk with brown sugar and bring to a boil over medium heat, whisking frequently. Reduce heat and simmer for an additional 10 minutes whisking frequently. Remove from heat and whisk in butter and vanilla. Cool for at least 5 minutes and pour over cake. The caramel will harden as it cools so pour while it’s still warm.
This cake can also be drizzled with store bought caramel from the ice cream toppings section, works just as well.
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Quick Tip: If you are having problems with the cake being moist, add more sweet potatoes. Just not much or else it will turn into something similar to the thickness of a carrot cake.
Thanks again to Heart N Soul Recipes for this amazing recipe.
