Episode 4: Sweet Potato Pound Cake

Описание: Making a classic Pound Cake recipe but with a twist, using Sweet Potatoes with a hint of coconut! It is so Moist and Delicious!!!

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Sweet Potato Pound Cake

1 cup (2 sticks) butter, softened (Salted or Unsalted)
2 cups white sugar
3 cups self rising flour
4 jumbo eggs, room temperature
1/8 tsp (Pinch) baking soda
2 1/2 cups sweet potatoes, peeled, mashed, and cooled (3 medium potatoes)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tbsp vanilla extract
1/2 cup sweetened shredded coconut
1 cup chopped pecans

Substitutions: All purpose or Cake flour then add 2 tsp baking powder and 1/2 salt. Also you can use Walnuts instead of Pecans.

Note: Add 1 teaspoon or tablespoon of flour to the coconut and pecans and mix together. Make sure you sift all the dry ingredients. You can also bake the Sweet Potatoes instead of boiling them.

Tip: Bang the Pan a few times to get the air bubbles out.

Preheat oven to 350

Peel and boil sweet potatoes in a large pot and drain, cool then mash them. Set aside. Using a hand mixer, cream butter and sugar until fluffy on medium speed. Add eggs one at a time to the butter mixture. Then beat in the sweet potatoes until it becomes a creamy bright orange color then beat in flour, baking soda, cinnamon, and nutmeg to the mixture. Stir in vanilla, coconut, and pecans. Pour into a greased 9 inch Bundt pan. Bake for 1 hour and 15 minutes. (Note: Check cake 10 before done so it won't over bake.) Place on wire rack and cool completely.

Glaze

1/2 cup sifted powdered sugar
3-4 tbsp heavy cream or milk

Note: If too loose, add more powdered sugar, if too thick, add more heavy cream or milk.

Combine ingredients together then drizzle over cake.

Previous videos

Homemade Whipped Cream:    • Episode 3: Homemade Whipped Cream  

Macaroni and Cheese:    • Episode 2: Macaroni and Cheese  

Peach Upside Down Cake:    • Episode 1: Peach Upside Down Cake  

Welcome to my Page:    • Welcome to my Cooking Channel!  

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