Sweet-Potato Poundcake
The source for today’s recipe is Country Living Magazine. Easy, flavorful, and healthy. January is a good time to buy organic sweet potatoes. They are on sale now as they are a fall/winter crop. With little sugar, 1/2 cup is sufficient, the sweetness comes naturally from the sweet potatoes. Comfort food at its best! Makes a great lunch box treat!
Yields: 1 loaf
Ingredients
- 1½ c. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. baking soda
- 1/8 tsp. salt
- 1 stick unsalted butter
- ¾ c. granulated sugar
- ¼ c. light-brown sugar
- ½ tsp. vanilla extract
- 1 c. leftover mashed sweet potatoes
- 2 large eggs
- Nonstick baking spray with flour
- ½ c. chopped pecans
Instructions
- Preheat oven to 325 degrees F. In a medium bowl, sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt.
- In a large bowl and using an electric mixer on medium, cream butter, sugars, and vanilla until light and fluffy. Blend in sweet potatoes; then eggs, one at time. With mixer on low, add flour mixture in thirds; blend just enough to combine.
- Spoon batter into a greased 9-inch loaf pan. Sprinkle pecans atop batter. Bake until cake tests clean when a skewer is inserted into center, 65 to 75 minutes. Transfer pan to a wire rack to cool, about 15 minutes. Release cake from pan to cool completely.
- Preparation time: 20 minutes
- Cook time: 1 hour 20 minutes
- Total time: 1 hour 40 minutes