World’s Best Sweet Potato Pound Cake
Description
My family loves this fresh take on sweet potatoes, a much-loved holiday vegetable! Use any type of sweet potatoes you prefer. Enjoy the cake topped with whipped cream or a drizzle of glaze.
Ingredients
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1/2 cup unsalted butter, softened, plus additional for greasing bundt pan
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3 cups cake flour, plus more for dusting
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1 (8 ounce) package Neufchatel cheese, softened
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1 1/2 cups brown sugar
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1 1/2 cups sugar
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4 eggs, at room temperature
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2 1/2 cups sweet potatoes, baked, cooled, and pureed
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1/4 teaspoon salt
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2 teaspoons vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
2
Cream butter and Neufchâtel cream cheese in a stand mixer until creamy. Add brown and white 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.
3
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. Pour batter into the prepared baking pan.
4
Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in the pan for 20 minutes, then turn out onto a wire rack and cool completely.