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Sweet Potato Pound Cake Recipe

by Global Cookbook

Ingredients

1 1/4 lb Garnet sweet potatoes 3/4 c. butter - (3/8 lb) room temperature 1 1/4 c. sugar 3 lrg Large eggs 1 Tbsp. grated orange peel

1 1/2 tsp vanilla 1 3/4 c. all-purpose flour 1 1/2 tsp baking pwdr 1/4 tsp mace 1/4 tsp salt

Directions

1. Prick sweet potatoes several times with a sharp knife. Place on a 12- by 15-inch baking sheet and bake in a 375 degree regular or possibly convection oven till very soft when pierced, about 40 min. When cold sufficient to handle, peel sweet potatoes and whirl in a blender or possibly food processor till smooth. You will need 1 c. puree; save any extra for other uses.
2. In a large bowl, with a mixer on medium speed, beat butter and sugar till well blended. Add in Large eggs one at a time, beating to blend after each addition. Beat in 1 c. sweet potato puree, the orange peel, and the vanilla.
3. In another bowl, mix flour with baking pwdr, mace, and salt. Add in the flour mix to batter; mix on low to incorporate dry ingredients, then beat at medium speed till well blended.
4. Scrape batter into a buttered 4 1/2- by 8 1/2-inch loaf pan.
5. Bake in a 350 degree regular or possibly 325 degree convection oven till a wooden skewer inserted into the center comes out clean, 1 hour to 1 hour 15 min. Cold in pan on a rack about 15 min. Invert cake onto a plate and cold completely, about 1 hour. Cut into 1/2-inch slices and serve, or possibly wrap tightly and store at room temperature.
6. This recipe yields 6 to 8 servings.
7. Comments: Choose sweet potatoes with dark red skin and bright orange flesh, often sold as Garnet yams, for this moist lb. cake. You can make the sweet potato puree (step 1) up to 2 days ahead; cover and chill. You can bake the cake up to 1 day ahead; wrap tightly and store at room temperature. Serve with scoops of butterscotch ice cream.

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