Mom’s Sweet Potato Pound Cake submitted by Christine Harris
Family Story: When I make pound cake, I use my mom’s recipe. I don’t get to see my mom often because of the distance, but whenever I do, she always has something prepared for me. One day, I was at her house and she had some extra pound cake waiting for me. It was the moistest pound cake I have ever tasted. She gave me the recipe and I held on to it ever since. It’s a very simple recipe with only 5 ingredients needed. I did a slight modification because it’s the holidays and I wanted to make it my own. I made Sweet Potato Pound Cake and it was such as hit that even my very picky daughter loved it (she couldn’t tell it was Sweet Potato in it!).
Mom’s Sweet Potato Pound Cake
I don’t get to see my mom often because of the distance, but whenever I do, she always has something prepared for me. One day, I was at her house and she had some extra pound cake waiting for me. It was the moistest pound cake I have ever tasted. She gave me the recipe and I held on to it ever since. It’s a very simple recipe with only 5 ingredients needed.
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Servings: 12 servings
Calories: 590kcal
Ingredients
For the Cake:
- 4 large eggs
- 3 cups self-rising flour
- 2 cups sugar
- 1 cup milk
- 1 cup softened unsalted butter
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/ 2 teaspoon ground ginger
- 1/8 teaspoon ground clove
- 1/4 teaspoon ground nutmeg
- 1 large sweet potato boiled/roasted and pureed
Cream Cheese Frosting (optional):
- 8 ounces softened Neufchatel cheese 1 block
- 1 stick softened unsalted butter
- 1 teaspoon vanilla
- 1-2 tbsp milk
- 1 1/4 cup powdered sugar
Instructions
Cake:
- Preheat oven for 350 degrees.
- Boil the sweet potato until soft and mushy and set aside to let it cool. If roasting, poke the sweet potato all around with a small knife, wrap in aluminum foil, and roast for about 1 hour until soft.
- Meanwhile prepare the pound cake by first blending the dry ingredients such as the flour and spices. After the sweet potato has cooled, mash it in a separate bowl. With the mixer on med/high speed, blend the butter and sugar together along with the sweet potato and eggs. Add the milk and vanilla and blend until well incorporated.
- Spoon in the flour mixture and beat in between alternating until smooth and well incorporated and all of the flour mixture is gone. In a buttered bundt or loaf pan pour the mixture into the pan and bake for about 35 – 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Turn the bundt pan upside down to allow it to cool. Once cooled, remove and frost the cake with the cream cheese frosting.
Cream Cheese Frosting:
- Beat the cream cheese, butter, and vanilla together. Add in the milk until smooth and thick (or add more milk to thin). Frost the cake and serve
Notes
- Here’s a TIP: Line the cakes on a cookie sheet to help them bake evenly.
- This recipe usually calls for self-rising flour which already has the baking powder, salt, and baking soda blended right in it. If one doesn’t have this and just has regular flour, you can add 1 teaspoon of baking soda and 1 1-2 teaspoon baking powder along with 1/2 teaspoon salt.
- There’s cream cheese, and there’s Neufchatel cheese. Neufchatel is a type of soft French cheese from the Normandy region. I like the later because it’s lighter than regular cream cheese and not as rich. One can still use cream cheese for this recipe if Neufchatel is not found.
Nutrition
Calories: 590kcal | Carbohydrates: 72g | Protein: 8g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 139mg | Sodium: 106mg | Potassium: 150mg | Fiber: 1g | Sugar: 47g | Vitamin A: 2525IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 0.7mg
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