Sweet Potato Pound Cake

Sweet Potato Pound Cake – This recipe is a new spin on the traditional pound cake. It makes a delicious cake that taste similar to sweet potato pie.

I have found myself wanting to eat a sweet potato in every way imaginable.

Right now I have an entire produce drawer in my refrigerator dedicated solely to sweet potatoes.

In the past two weeks, I’ve had/made roasted sweet potato (my new favorite thing), mashed sweet potato, sweet potato biscuits, and muffins. I have added sweet potato to chili and even baked it and ate it with minimal ingredients. This is actually pretty weird considering pumpkin is the flavor of this time of year and pumpkin and pumpkin spice are added to any and everything right about now. But for whatever reason, I guess this year I have decided to change it up and have sweet potato as my flavor of the season instead.

And honestly, I think I can live with that because doesn’t sweet potato just speak “Fall” to you??

Which would make perfect sense because their peak season is from October through December and they are seen in abundance in free-standing bins at the grocery store.

1 (8-oz.) package cream cheese, softened
1/2 cup butter, softened
2 cups sugar
4 large eggs
2 1/2 cups cooked, mashed sweet potatoes
3 cups all-purpose flour 2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon or nutmeg (optional)
1 teaspoon vanilla extractInstructions

Step 1
Preheat oven to 350º. Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.
Step 2
Stir together flour, next 3 ingredients, and, if desired, cinnamon in a medium bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch (12-cup) tube pan.Step 3
Bake at 350º for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
Step 4
Sweet Potato Pound Cake Loaves: Prepare batter as directed; pour into 2 greased and floured 8 1/2- x 4 1/2-inch loafpans. Bake and cool as directed