Sweet Potato Pound Cake

Total Time: 2 hrs Preparation Time: 45 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 10
• 3 1/4 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 cup packed light brown sugar
• 4 eggs
• 2 cups mashed cooked sweet potatoes

Recipe

• 1 preheat oven to 350°; grease and flour a 10-inch tube pan.
• 2 in a bowl, combine the flour, baking powder, baking soda, nutmeg, and salt together; stir with a fork to mix well.
• 3 combine the milk and vanilla together in a small bowl.
• 4 in a large mixer bowl, beat the butter, sugar, and brown sugar together at high speed until light and well combined, stopping once or twice to scrap down the bowl.
• 5 add eggs, one at a time, beating well after each addition.
• 6 add the mashed sweet potatoes; mix at low speed for 1 minute or until the batter is evenly mixed.
• 7 add about half the flour mixture and beat gently, using a wooden spoon or a mixer at low speed, only until flour disappears into batter.
• 8 add half the milk and mix gently to combine; mix in the remaining flour, then the remaining milk, beating gently only until you have a thick, smooth batter.
• 9 scrape batter into prepared pan, smooth top; bake for 60-75 minutes, or until the cake is evenly browned, springs back when touched gently in the center, and a pick comes out clean.
• 10 cool in the pan on a wire rack for 20 minutes.
• 11 then use a table knife to loosen the cake from the pan.
• 12 turn out the cake onto the wire rack, place it top side up, and cool to room temperature.