- 1 1/4 pounds Garnet sweet potatoes (see notes)
- 3/4 cup (3/8 lb.) butter, at room temperature
- 1 1/4 cups sugar
- 3 large eggs
- 1 tablespoon grated orange peel
- 1 1/2 teaspoons vanilla
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon mace
- 1/4 teaspoon salt
- calories 465
- caloriesfromfat 39 %
- protein 6.2 g
- fat 20 g
- satfat 12 g
- carbohydrate 65 g
- fiber 2.3 g
- sodium 377 mg
- cholesterol 128 mg
How to Make It
Prick sweet potatoes several times with a sharp knife. Place on a 12- by 15-inch baking sheet and bake in a 375° regular or convection oven until very soft when pierced, about 40 minutes. When cool enough to handle, peel sweet potatoes and whirl in a blender or food processor until smooth. You will need 1 cup purée; save any extra for other uses.
In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs one at a time, beating to blend after each addition. Beat in 1 cup sweet potato purée, the orange peel, and the vanilla.
In another bowl, mix flour with baking powder, mace, and salt. Add the flour mixture to batter; mix on low to incorporate dry ingredients, then beat at medium speed until well blended.
Scrape batter into a buttered 4 1/2- by 8 1/2-inch loaf pan.
Bake in a 350° regular or 325º convection oven until a wooden skewer inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Cool in pan on a rack about 15 minutes. Invert cake onto a plate and cool completely, about 1 hour. Cut into 1/2-inch slices and serve, or wrap tightly and store at room temperature.