Sweet Potato Pound Cake

This delicious pound cake is a sensational choice for using up leftover mashed sweet potatoes from Thanksgiving dinner. The cake is moist and has the perfect combination of spices to please your palette.



This Sweet Potato Cake uses a Bundt pan which are generally used for baking the denser batters of coffee cakes and sweet cake. Their fluted sides and greater surface area produce more crust, which is desirable in cakes of this type. The tube in the middle of the pan promotes even baking as well as makes the cake easier to slice.





SWEET POTATO POUND CAKE



Ingredients:

Pam© nonstick cooking spray

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon  ground nutmeg

1/2 teaspoon baking soda

1/4 teaspoon sea salt

2 sticks of unsalted butter, softened

1 1/2 cups organic granulated sugar

1/2 cup brown sugar, packed

1 teaspoon pure vanilla extract

2 cups of leftover mashed sweet potatoes (substitute 2 cups of canned yams)

4 large eggs at room temperature

1/4 cup flaked coconut

1/2 cup chopped pecans





Directions:



Preheat oven to 350 degrees F.

Spray 10 inch Bundt pan with Pam© cooking spray.



Using a medium bowl: Sift together flours; baking powder; cinnamon; nutmeg; baking soda & salt.
Using a large bowl and mixer: Mix together butter, sugars and until creamy. Mix in sweet potatoes. Add eggs, one at a time, beating well after each.
Slowly add the flour mixture into creamed ingredients. Add vanilla, nuts, and coconut. Mix until all ingredients equally combined.
Pour mixture into prepared pan and bake at 350 degrees for about 1 hour or until cake tests done. Sift powerded sugar over top of cake when cooled or glaze while still warm with icing.





POWDERED SUGAR ICING RECIPE >> CLICK HERE