63ºF

Sweet Potato Pound Cake

Recipes from 11/5/16 by Chef Michelle Bernstein

Makes 2 loaves
2 cups sweet potato, cooked and mashed, cooled
12 ounces butter, room temperature
2½ cups sugar
6 large eggs
Zest of 1 orange
2 teaspoons vanilla extract
3½ cups AP flour
3 teaspoons baking powder
¼ teaspoon cinnamon
½ teaspoon salt

In a mixer fitted with a paddle attachment, cream the butter and sugar with the orange zest.
Add the eggs one at a time, scraping the bowl between additions and add the mashed sweet potato and the vanilla.  Add the dry ingredients and mix just until incorporated.
Separate into greased loaf pans and bake in oven at 335˚F for about one hour or until skewer inserted in center comes out clean.  This will yield 2 loaf pans.  Serve with ricotta and a drizzle of honey