Sweet Potato Pound Cake with Cream Cheese Frosting

 Sweet Potato Pound Cake

PRINT RECIPE

YIELD: 12 servings

INGREDIENTS

• 1 cup butter, softened
• 2 cups sugar
• 4 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

FROSTING

• 4 ounces cream cheese, at room temperature
• 2 1/4 cups powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract

DIRECTIONS

preheat oven to 350F

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). After beating with the mixer, use spatula to stir the bottom of the bowl to ensure all of the batter is combined evenly.

Pour into a greased and floured 10-in. fluted tube pan; smooth top. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

To Make Frosting:

Beat the cream cheese and powdered sugar until light and creamy. Add the milk and vanilla extract and beat on medium speed until combined. Spread the frosting over the top of the cooled cake.

How to cook sweet potatoes