Sweet Potato Delight Pound Cake
A timeless Sweet Potato Pound Cake that melds the earthy sweetness of roasted sweet potatoes with aromatic spices, perfect for any celebration or cozy evening at home.
Prep time: 15 minutesCook time: 1 hour 10 minutesServes: 12
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs
2 cups mashed roasted sweet potatoes
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup whole milk
Instructions
1. Preheat your oven to 350°F and grease a 10-inch Bundt pan.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the mashed sweet potatoes and vanilla extract until fully combined.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
6. Gradually add the dry ingredients to the sweet potato mixture, alternating with the milk, beginning and ending with the dry ingredients.
7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Storage
Store the pound cake in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
Reheating
For best results, reheat individual slices in the microwave for 15-20 seconds or enjoy at room temperature.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
