Desserts - Sweet potato pound cake neely recipes

Author: Leroy Ford  

Since we are originally from Texas, we naturally love sweet potatoes, but this sweet potato cake deserves to be a tradition in any home, whether you’re from the South, East, North or West. Every single bite is beaming with buttery richness + sweet potato taste.

Sweet Potato Pound Cake

Sweet Potato Pound Cake
Since we are originally from Texas, we naturally love sweet potatoes, but this sweet potato cake deserves to be a tradition in any home, whether you’re from the South, East, North or West. My Montana husband rancher loves it and I get great revues from ladies I’ve treated with it at various social events. — Diane Mannix, Helmville, Montana
Provided by: Taste of Home
Total time: 75 minutes
Cook time: 50 minutes
Prep time: 25 minutes
Yields: 16 servings
Number of ingredients: 15
Ingredients:
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups cold mashed sweet potatoes
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 teaspoon grated orange zest
  • 3 to 5 teaspoons orange juice
Nutrition:
  • Calories: 365 calories
  • Fat: 13g fat (8g saturated fat)
  • Cholesterol: 77mg cholesterol
  • Sodium: 257mg sodium
  • Carbohydrate: 58g carbohydrate (35g sugars
  • Fiber: 2g fiber)
  • Protein: 5g protein.
How to cook:
  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be thick). Transfer to prepared pan.
  2. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.
  3. For glaze, in a small bowl, combine confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.
Notes: Sweet Potato Bundt Cake with Marmalade Ribbon, Sweet Potato Bundt Cake with Marmalade Ribbon · 1 (8-ounce) package cream cheese, softened · ¼ cup sugar · ¾ cup orange marmalade, divided · 3 large

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The Best Sweet Potato Pound Cake

The Best Sweet Potato Pound Cake
This sweet potato pound cake is a force to be reckoned with, y'all. A cake that's so tender, warmly spiced, and loaded with flavor. Every single bite is beaming with buttery richness + sweet potato taste. Topped with an insane brown butter glaze!
Provided by: Quin Liburd
Total time: 27658270 minutes
Cook time: 27658270 minutes
Prep time: 27658270 minutes
Yields: 1 serving
Cuisine: Southern
Number of ingredients: 18
Ingredients:
  • 3 cups all purpose flour, sifted if lumpy
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups packed light brown sugar
  • 1 cup mashed sweet potato
  • 6 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup whole buttermilk
  • chopped pecans, for garnish- optional
  • vanilla ice cream, for serving- optional
  • 1 1/2 cups powdered sugar
  • 1/2 cup (1 stick) salted butter
  • 3 tablespoons whole milk (or milk of choice)
  • 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
How to cook:
  1. For the sweet potato pound cake:
  2. Preheat the oven to 325°F and generously spray a 10-cup bundt pan with baking spray or grease with butter and then set aside.
  3. In a large bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg together. Whisk the dry ingredients super well to combine and then set the bowl aside.
  4. Using a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add in the mashed sweet potato and continue beating to fully combine. Add in the eggs, one by one, beating until just combined after each addition. Then add in the vanilla and almond extract.
  5. Next, add in the flour mixture a little at a time in stages alternating with the buttermilk (ex: a little flour mixture, then a little buttermilk). Begin and end with the flour until all of the flour/buttermilk is combined within the cake batter until just combined- careful not to over mix.
  6. Empty the cake batter into the prepared bundt pan and use a spoon to evenly smooth the top of the cake batter nicely.
  7. Bake the cake for 1 hour and 10 minutes or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to continue cooling. While the cake cools, prepare the glaze.
  8. For the brown butter glaze:
  9. In a small saucepan over medium heat, melt the butter. Allow the butter to melt, undisturbed, to brown- the entire process takes about 5-6 minutes. You should hear the butter bubbling as it cooks. Then the butter will turn golden brown and have a nutty aroma with brown bits on the bottom- careful not to walk away as it can go from perfectly browned to burned in seconds! Once achieved, remove the saucepan from heat and set aside to cool down.
  10. In a large bowl, combine the powdered sugar and lightly cooled brown butter together and stir to combine. Pour in the milk along with the vanilla paste/extract and continue mixing until everything is well incorporated.
  11. For the cake assembly:
  12. Place the cake onto a large plate or cake vessel (with enough space/height to hold in the glaze to keep from spilling over) and drizzle the glaze over the pound cake. Let the glaze sit on the cake for a few minutes to set.
  13. Garnish the cake with chopped pecans, if desired. Then slice the sweet potato pound cake into wedges and serve warm with ice cream, if you’d like. Enjoy!
Notes: Best Lemon Pound Cake, I thought I'd bring a few rays of sunshine into my house with a little something sweet for my guys. It was an easy choice…pound cake plus lemons,

Sweet Potato Pound Cake with Cane Syrup Glaze and Pecans

Sweet Potato Pound Cake with Cane Syrup Glaze and Pecans
Yields: 1 serving
Number of ingredients: 15
Ingredients:
  • 1 cup Candied Pecans (recipe follows)
  • ¼ cup firmly packed light brown sugar
  • 2 cups plus 3 tablespoons all-purpose flour, divided
  • ½ teaspoon apple pie spice
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup mashed sweet potato, cooled
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¾ cup confectioners’ sugar
  • 6 tablespoons heavy whipping cream
  • 2 tablespoons Steen’s Cane Syrup
  • Garnish: Candied Pecans
How to cook:
  1. Preheat oven to 325°. Spray a 10-cup Bundt pan with baking spray with flour.
  2. In a medium bowl, whisk together Candied Pecans, brown sugar, 1 tablespoon flour, and apple pie spice. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in sweet potato and vanilla until smooth.
  4. In a large bowl, whisk together baking soda, salt, and remaining 2 cups plus 2 tablespoons flour. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Spoon half of batter into prepared pan. Sprinkle with crumble. Spoon remaining batter on top of crumble, smoothing top with an offset spatula.
  5. Bake until a wooden pick inserted near center comes out clean, about 1 hour. Let cool in pan for 20 minutes. Remove from pan, and let cool completely on a wire rack.
  6. In a medium bowl, whisk together confectioners’ sugar, cream, and cane syrup until smooth. Spoon cane syrup glaze over cooled cake. Garnish with Candied Pecans, if desired.
Notes: The Best Sweet Potato Pound Cake, This sweet potato pound cake is extra tender and moist. So much richness and flavor galore. Topped with an insane brown butter glaze, swoon! Missing: neely | Must include:

Sweet Potato Bundt Cake with Cream Cheese Swirl and Maple Glaze

Sweet Potato Bundt Cake with Cream Cheese Swirl and Maple Glaze
Makes 12 to 14 servings
Yields: 0 servings
Number of ingredients: 22
Ingredients:
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup confectioners’ sugar
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon orange zest
  • 4 cups all-purpose flour
  • ¾ cup firmly packed brown sugar
  • ¾ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 3½ cups mashed cooked sweet potato
  • 1 cup canola oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 6 tablespoons maple syrup
  • 4 tablespoons unsalted butter, melted
  • Garnish: candied pecans
How to cook:
  1. Preheat oven to 325°. Spray a 15-cup Bundt pan with nonstick baking spray with flour.
  2. To prepare swirl: In a medium bowl, beat cream cheese and next 5 ingredients with a mixer on medium speed until smooth; set aside.
  3. To prepare cake: In a large bowl, whisk together flour and next 7 ingredients. In a medium bowl, whisk together sweet potato and next 3 ingredients. Create a well in center of dry ingredients. Pour sweet potato mixture into flour mixture, stirring until combined.
  4. Pour half of cake batter into prepared pan. Spoon cream cheese mixture over batter. Pour remaining batter on top of cream cheese mixture. Using a knife, pull blade back and forth through batter and cream cheese layers to create a swirl.
  5. Bake for 70 to 80 minutes or until a wooden pick inserted near center comes out clean. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool until barely warm.
  6. To prepare glaze: In a small bowl, whisk together confectioner’s sugar, maple syrup, and melted butter until smooth. Pour glaze over warm cake, and garnish with pecans, if desired. Cover and refrigerate for up 3 days.
Notes: Clear Out Your Fridge with These Genius Thanksgiving Leftover Ideas, Country Living reader, Kat Green from Marietta, Georgia, submitted this moist cake recipe as a vehicle for leftover holiday sweet potatoes.
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