- 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
How to Make It
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.