Sweet Potato Pound Cake Recipe 445

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SWEET POTATO POUND CAKE WITH CARAMEL SAUCE



Sweet Potato Pound Cake With Caramel Sauce image

When Sweet Potatoes are in season, bake several pounds of them, peel them and wrap them individually in plastic wrap, drop the in a large zip lock freezer bags and put in the freezer. This way you'll always have sweet potatoes all year long for such wonderful recipes. I found this recipe in a flyer from the South Carolina Grown Winning Recipies.

Provided by Peachy326

Categories     Dessert

Time 1h40m

Yield 1 10, 10 serving(s)

Number Of Ingredients 16

1 cup butter
2 cups sugar
5 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 cup buttermilk
1 cup cooked & mashed sweet potatoes
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 cup toasted pecans, chopped
1 cup brown sugar
1/2 cup butter
1/4 cup milk
confectioners' sugar, as necessary

Steps:

  • MAKING THE POUND CAKE.
  • Preheat the oven to 350 degrees F.
  • Cream sugar and butter until well mixed.
  • Add eggs one at a time.
  • Combine flour, baking soda,salt, and baking powder.
  • Mix well and add to the creamed mixture alternately with the buttermilk. Add sweet potatoes and extracts.
  • Making the Caramel Sauce.
  • Grease and flour a 10" Bundt pan.
  • Sprinkle toasted peacans over bottom of pan.
  • Pour batter into pan; Bake for 1 hour and 15 minutes, or until tester comes out clean.
  • Cool 10 minutes in pan on wire rack.
  • Remove from pan.
  • CARAMEL SAUCE.
  • Make the caramel sauce just prior to serving the cake.
  • Combine brown sugar and butter in a saucepan. Bring to a boil. Boil for 2 minutes without stirring.
  • Remove trom the heat and add milk. Stir well.
  • Add confectioners sugar as needed to thicken - takes more sometimes than others - Consistency is up to you.
  • Place caramel sauce in gravy bowl and pour over Sweet Potato Pound cake slices.

Nutrition Facts : Calories 769.8, Fat 38.7, SaturatedFat 19.3, Cholesterol 168, Sodium 585, Carbohydrate 99.3, Fiber 2.9, Sugar 65, Protein 9.8

SWEET POTATO POUND CAKE



Sweet Potato Pound Cake image

Make and share this Sweet Potato Pound Cake recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 18

3 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon salt
1/2 cup milk (low-fat is okay)
1 teaspoon vanilla extract
8 ounces unsalted butter, at room temperature
1 cup sugar
1 cup light brown sugar
4 large eggs
2 cups mashed cooked sweet potatoes
1/2 cup buttermilk
1/2 cup sugar
4 tablespoons unsalted butter, cubed
1 1/2 teaspoons cornstarch or 1 1/2 teaspoons flour
1/4 teaspoon baking soda
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350°F Grease and flour a 10-inch tube or Bundt pan. (If your pan is nonstick, you can get away with just some cooking spray; no need to flour.).
  • In a medium bowl, combine the flour, baking powder, baking soda, nutmeg, and salt. Whisk well. In a small bowl or measuring cup, combine the milk and vanilla.
  • In a large bowl, beat the butter, sugar, and light brown sugar until light and fluffy, stopping once or twice to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Add the sweet potatoes, and mix until the batter is combined. (The batter may look terrible at this point: curdled, weird, terrible. Don't worry.).
  • With the mixer on low speed, add half of the flour mixture. Beat to just incorporate. Then add half of the milk mixture, and continue to beat on low until well blended. Add the remaining flour, followed by the remaining milk, and beat on low until the batter is thick and smooth.
  • Scrape the batter into the prepared pan, and bake for 60 to 75 minutes, or until the cake springs back when pressed lightly and a toothpick inserted in the center comes out clean.
  • Cool the cake in the pan on a wire rack for 20 minutes. Run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack.
  • Meanwhile, make the glaze, if using. In a medium saucepan, combine the buttermilk, sugar, butter, cornstarch, and baking soda. Place it over medium heat, and bring it just to a gentle boil.
  • Immediately remove it from the heat, stir well, and set it aside to cool to room temperature. Add the vanilla, and stir well.
  • Set the wire rack - with the cake atop it - over a rimmed sheet pan. Spoon the glaze through a fine-mesh sieve over the warm cake. (I recommend using a sieve because my batch of glaze had some little gelatinous bits of clumped cornstarch in it.).
  • Cool completely before serving.

SWEET POTATO POUND CAKE



Sweet Potato Pound Cake image

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

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 large eggs
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

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff). , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

Nutrition Facts :

SWEET POTATO POUND CAKE



Sweet Potato Pound Cake image

A light-tasting, fine-textured cake. Excellent for the holiday season.

Provided by ANNE MCCULLOUGH

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 14

Number Of Ingredients 14

1 cup butter, softened
2 cups white sugar
2 cups cooked and mashed sweet potatoes
1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup sifted confectioners' sugar
5 teaspoons orange juice
2 tablespoons grated orange zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
  • In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
  • Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
  • To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

Nutrition Facts : Calories 409.2 calories, Carbohydrate 64.8 g, Cholesterol 88 mg, Fat 14.9 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 8.9 g, Sodium 280.5 mg, Sugar 39.6 g

WORLD'S BEST SWEET POTATO POUND CAKE



World's Best Sweet Potato Pound Cake image

Sweet potatoes during the holidays are a must in our household. This time I decided to do something different other than a casserole or a pie. I used white sweet potatoes, but any sweet potatoes will do. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!

Provided by Yoly

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h15m

Yield 16

Number Of Ingredients 14

½ cup unsalted butter, softened, plus additional for greasing bundt pan
1 (8 ounce) package Neufchatel cheese, softened
1 ½ cups brown sugar
1 ½ cups sugar
4 eggs, at room temperature
2 ½ cups sweet potatoes, baked, cooled, and pureed
3 cups cake flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
  • Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
  • Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 63.2 g, Cholesterol 66.8 mg, Fat 10.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 6.1 g, Sodium 322.4 mg, Sugar 34.5 g

SWEET POTATO POUND CAKE



Sweet Potato Pound Cake image

I can't remember where this recipe came from but I have been making it for years. I just love it. I have also tried baking this in a metal coffee can. Adding walnuts to this is also an option but I usually leave then out. It makes two (large) loaves.

Provided by BlueBonnet in Texas

Categories     Dessert

Time 1h20m

Yield 2 loaves

Number Of Ingredients 13

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon mace (optional)
1/4 teaspoon cinnamon (optional)
1 cup unsalted butter, softened
2 1/2 cups cooked mashed sweet potato
4 eggs
1 1/2 teaspoons vanilla
1 1/2 cups granulated sugar
1/4 cup packed light brown sugar

Steps:

  • Preheat oven to 350 degrees.
  • Grease and dust with flour two 8 1/2 x 4 1/2 x 2 5/8 (larger) loaf pans.
  • Mix flour, baking powder, baking soda, nutmeg, mace, and cinnamon in a medium sized bowl.
  • In a large bowl, beat at high speed with electric mixer, unsalted butter, granulated sugar and brown sugar until light and fluffy.
  • At low speed, add sweet potato and eggs one at a time until well mixed.
  • Beat flour mixture into the sweet potato mixture.
  • Add vanilla and mix.
  • Pour batter equally divided into 2 loaf pans.
  • Bake for approximately 55 minutes.
  • Serve warm or cold and can be frozen.
  • Enjoy!

Nutrition Facts : Calories 2648.8, Fat 104.1, SaturatedFat 62, Cholesterol 616, Sodium 3401.2, Carbohydrate 395.1, Fiber 15.4, Sugar 201.3, Protein 38.6

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