Sweet Potato Pound Cake

Oxmoor House
one 10-inch cake


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1 cup butter or margarine, softened
2 cups sugar
4 eggs
2 1/2 cups cooked, mashed sweet potatoes
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup flaked coconut
1/2 cup chopped pecans


Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add sweet potatoes; beat well.

Combine flour, baking powder, soda, cinnamon, nutmeg, and salt; gradually add to sweet potato mixture, beating well after each addition (batter will be stiff). Stir in vanilla, coconut, and pecans.

Spoon batter into a well - greased 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes or until cake tests done. Cool in pan 15 minutes; remove from pan, and let cool completely.

Note: Sweet Potato Pound Cake may be glazed or frosted with any lemon- or orange-flavored topping.

Created date

February 2010