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



  1. Preheat oven to 325 degrees F. In a medium bowl, sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt.
  2. 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.
  3. 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.