Sweet Potato Pound Cake
Makes 1 loaf
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1 cup sweet potato, cooked, mashed and cooled
6 ounces butter, room temperature
¾ cup granulated sugar
3 large eggs
zest from ½ an orange
1 teaspoon vanilla extract
1¾ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
¼ teaspoon salt
Preheat your oven to 335˚F. Spray a pan with nonstick cooking spray and line with parchment paper.
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. Add the mashed sweet potato and the vanilla. Add the dry ingredients and mix just until incorporated.
Pour batter into prepared pan and bake for about 50-60 or until a cake tester or toothpick inserted in the center comes out clean. Allow to cool in the loaf pan for 15-20 minutes, then turn out and cool before slicing. Serve with pecan glaze or your favorite toppings. This is also great with ricotta and honey or enjoyed on its own.
Chef’s note:
We use roasted, mashed sweet potatoes for the filling. To roast your sweet potatoes, rinse and dry them well then drizzle with olive oil, sprinkle with a little salt and wrap in aluminum foil. Roast in a 400-degree oven until tender, about 45-65 minutes, depending on the size of your sweet potatoes. Let cool enough to handle, remove and discard the skin, mash the sweet potato.
Pecan glaze:
½ cup chopped and toasted pecans
2½ tablespoons unsalted butter
2½ tablespoons brown sugar
2½ tablespoons white sugar
pinch kosher salt
1 teaspoon vanilla extract
½ cup evaporated milk
3 tablespoons powdered sugar
Combine all ingredients except for pecan in a small pot and bring to a simmer. Let cook for 5-8 minutes until the mixture is reduced slightly and the bubbles are glossy. Stir in the pecans.
Top cake with glaze.