A moist, decadent twist on traditional pound cake for your holiday dessert table.
After all, sweet potato can do more than serve as a filling to classicsweet potato casseroleorsweet potato pie.
Learn how to make sweet potato pound cake, a decadent twist on traditional pound cake.
Credit:Jennifer Davick
It will be the perfect addition to yourholiday desserttable.
Store this pound cake covered, at room temperature, for up to three days.
Thaw at room temperature before serving.
Grease and flour a 10-inch (12-cup) tube pan.
Gradually add sugar, beating until light and fluffy.
Add sweet potatoes, and beat well.
Combine dry ingredients:
Stir together flour and next 4 ingredients in a medium bowl.
Finish pound cake batter:
Gradually add flour mixture to butter mixture, beating to combine.
Spoon batter into a prepared tube pan.
Cool in pan on a wire rack 10 minutes.
Remove from pan to wire rack, and cool completely (about 1 hour).
Bake and cool as directed.
