Description
A dense, moist, and aromatic Southern pound cake made with roasted sweet potatoes and warm autumn spices.
Ingredients
1 cup unsalted butter (softened)
2 ½ cups granulated sugar
4 large eggs
2 cups mashed sweet potatoes (roasted or boiled & mashed smooth)
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
2 tsp vanilla extract
½ cup buttermilk
Instructions
Step 1: Preheat oven to 325°F and grease a 10-cup Bundt pan thoroughly.
Step 2: Sift together flour, spices, salt, and leavening agents in a medium bowl.
Step 3: Cream the butter and sugar for 5-7 minutes until light and fluffy.
Step 4: Add eggs one at a time, followed by the sweet potatoes and vanilla.
Step 5: Alternately add the dry ingredients and buttermilk, beginning and ending with flour.
Step 6: Bake for 70-80 minutes until a tester comes out clean.
Step 7: Cool in pan for 15 minutes before transferring to a wire rack.
Notes
For the best result, roast your sweet potatoes whole in their skins at 400°F until tender, then peel and mash once cooled.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 42g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
