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Sweet Potato Pound Cake

Photo: Jennifer Davick; Styling: Allison R. Banks
Hands-on time 25 mins
Total time 2 hrs, 40 mins
Yield Makes 10 to 12 servings
Bored with sweet potato casserole?  Try this sweet potato pound cake, a twist on traditional pound cake that features nutrient-rich sweet potatoes.  It's the perfect addition to holiday dessert tables.

Ingredients

  • 1 (8-oz.) package cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 1/2 cups cooked, mashed sweet potatoes
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon or nutmeg (optional)
  • 1 teaspoon vanilla extract

How to Make It

  1. Preheat oven to 350º. Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.

  2. Stir together flour, next 3 ingredients, and, if desired, cinnamon in a medium bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch (12-cup) tube pan.

  3. Bake at 350º for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

  4. Sweet Potato Pound Cake Loaves: Prepare batter as directed; pour into 2 greased and floured 8 1/2- x 4 1/2-inch loafpans. Bake and cool as directed.