Description
A moist and tender cake that blends the flavors of buttery pound cake with sweet potatoes, perfect for celebrations or an everyday treat.
Ingredients
For the cake
- 2 medium sweet potatoes (baked, soft, peeled) (Roast at 400°F for about 45 minutes until soft.)
- 1 cup unsalted butter (soft) (Do not microwave to soften.)
- 2 cups granulated sugar
- 4 large eggs (room temperature) (Make sure they are not cold.)
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
Instructions
Preparation
- Preheat your oven to 350°F. Grease your loaf or bundt pan with butter.
- Beat together softened butter and sugar until light and fluffy.
- Add eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the mashed sweet potatoes and vanilla extract.
- In a separate bowl, whisk together the dry ingredients.
- Alternate adding the dry mix and buttermilk to the butter and egg mixture, starting and finishing with dry ingredients.
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 60-70 minutes. Perform a toothpick test; the cake is done when the toothpick comes out clean.
- Let the cake cool in the pan for 10-15 minutes before flipping it out.
Notes
For variations, consider adding chopped pecans or mini chocolate chips. Store leftovers at room temperature for up to three days or freeze individual slices for later.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert, Snack
- Cuisine: American