Sweet potatoes are in season every season, but we find ourselves loading up on them especially during the cooler months. I had one lonesome sweet potato hanging out in my pantry, and I just knew that it was destined for greatness.
This cake boasts a beautiful crumb, and goes down wonderful with a steaming hot cuppa’!
Sweet Potato Pound Cake
- 1 cup mashed roasted sweet potato
- ½ cup brown sugar
- ½ cup granulated sugar
- ¼ cup unsalted butter, at room temperature
- ¼ cup neutral flavored oil
- 2 large eggs
- 1 teaspoon vanilla
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Preheat oven to 350°F and set aside a greased loaf pan.
In the bowl of a mixer, combine mashed sweet potato, brown sugar, granulated sugar, butter, and oil. Mix on medium-high speed until smooth and fluffy, about 4 minutes. Add eggs and vanilla and mix on medium-low speed until thoroughly combined. Add cake flour, baking powder, cinnamon, baking soda, salt, and ground ginger. Mix on low speed until completely combined.
Pour batter into loaf pan and bake until an inserted toothpick comes out clean, about 40 to 50 minutes.
Allow cake to cool for 10 minutes, then transfer to a wire rack and cool completely.
Cake can be kept at room temperature for a few days.
Instructions on roasting sweet potatoes: Wash and pat dry potatoes. Place each potato on a square piece of aluminum foil. Drizzle with a tiny bit of neutral flavored oil. Wrap loosely with foil and place on a baking sheet. Bake at 350°F for 40 to 60 minutes. Potatoes will be ready when they can pricked with a fork easily. Cool slightly before using.
Recipe adapted from Grand Baby Cakes.