Sweet Potato Pound Cake Recipes

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.

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.

Steps:

• Heat oven to 350°F. Grease 10-inch angel food (tube) cake pan with shortening; lightly flour.
• In large bowl, beat cake mix, sweet potatoes, milk, nutmeg and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Spread in pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Frost cake with frosting.

Steps:

• Preheat the oven to 350 degrees.
• Generously butter a 10-cup tube or bundt pan.
• In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
• Set aside.
• In a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy.
• Add the sugar gradually, about 1/2 cup at a time, beating well after each addition.
• Add the eggs, 1 at a time, beating well after each addition.
• Add the sweet potatoes and mix until thoroughly combined.
• Reduce the speed to low or switch to a wooden spoon and gradually add the flour mixture to the creamed mixture in 3 additions, beating well after each addition.
• The batter should be stiff.
• Add the vanilla, pecans and, if desired, the coconut.
• Spoon the batter into the prepared pan.
• Bake until the cake tests done when a wire cake tester is inserted in the middle and comes out clean, 50 to 65 minutes.
• Transfer the pan to a wire rack to cool for 15 minutes.
• Invert the cake onto a plate and remove.
• Note: To cook sweet potatoes, peel and quarter potatoes, add to boiling water and simmer, uncovered, until tender, about 20 minutes, depending on size- Drain and mash.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes and vanilla. , Combine the flour, baking powder, baking soda, nutmeg, cinnamon and salt; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 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. , In a small bowl, cream butter and confectioners' sugar. Beat in marshmallow creme and vanilla. Serve warm cake with a dollop of frosting.