Sweet Potato Pound Cake
Notes: Choose sweet potatoes with dark red skin and bright orange flesh, often sold as Garnet yams, for this moist pound cake. You can make the sweet potato purée (step 1) up to 2 days ahead; cover and chill. You can bake the cake up to 1 day ahead; wrap tightly and store at room temperature. Serve with scoops of butterscotch ice cream.