Sweet Potato Pound Cake

  • steponme Posted: 12/24/11
    Worthy of a Special Occasion

    I'm going to have to agree with "sexykjj" my cake also fell a little bit at the bottom, which made what my family calls a gum drop texture. I also did not care for the flavor (added nutmeg to mine). I'll stick to the pie for sweet potatoes.

  • deedi50 Posted: 11/07/11
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    THIS IS A KEEPER!!!! wonderful! outstanding! worth the time of cooking the sweet potatoes the night before....i made the two loaves and they came out looking beautiful. i'm a happy camper. :)

  • SylviaJG Posted: 11/19/11
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    I liked the texture of the cake, but it was not quite sweet enough for me. I will probably make it again and add more sugar. Once I tasted it, I made a caramel glaze to add to the sweetness.

  • sexykjj Posted: 12/23/11
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    I made this pound cake twice and tested it before removing from oven to determine if it was done. Each time the cake collapsed after coming out of the oven and had two different consistencies in each cake, one was of cake texture and the other was of a gooey texture. The gooey texture was at the bottom of the cake each time. My question is did anyone else have this problem? I'm thinking this gooey consistency is due to the water retention of the sweet potatoes. The cake does have a good taste to it. If anyone can provide some insight into how this can be corrected, please do, I would be willing to try making it a third and final time.

  • kilmarlic1 Posted: 11/20/11
    Worthy of a Special Occasion

    My family loved this recipe. I used leftover candied yams in it so the sweetness was certainly not an issue. It was moist and flavorful. Not to mention my house smelled amazing while it was cooking and cooling. A definite "KEEPER"

  • YvonneReed Posted: 11/09/12
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    I made this yesterday, based on previous reviews, I increased sugar to 3 cups, and used 1teaspoon each of nutmeg and cinnamon. Also used 2 teaspoons pure vanilla extract, and 1 teaspoon lemon extract. It is fantastic. The house still smells of FALL.(smile) PS to Sexykjj..I baked my potatoes, let cool, then mashed well, and added to the cream cheese and butter, mixed until light and fluffy, gradually adding sugar then continued with recipe.I also have a Kitchen-Aid mixer. Hope this helps. STL, MO

  • Macado Posted: 06/09/13
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    I use Simply Potatoes mashed sweet potatoes. My family raves when I make this cake.

  • Baker4u Posted: 12/08/13
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    I just made this cake. I was excited about making it with cream cheese because you can't go wrong in the moistness dept. It is moist and delicious. The cake did sink in the middle and I think it's because I boiled my sweet potatoes resulting in to much water in the sweet potatoes. I tried adding them to the cream cheese & butter before adding the sugar. I don't think that helped. I will make it again and bake the potatoes instead of boiling. I added a 1/2 cup of brown sugar to the white sugar to make it a little sweeter. Only reason I didn't give it five stars was because it sank, otherwise this recipe is excellent!!'

  • apostolicwoman Posted: 12/31/13
    Worthy of a Special Occasion

    Delicious and moist! I switched things up a bit. I used leftover sweet potatoes from Christmas that were already sweetened. I also used 1 cup of white sugar and 1 cup of brown sugar, instead of 2 cups of white sugar....wow! I will make this again and again!

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