Sweet Potato Pound Cake

I found this recipe in the November 2011 Southern Living Magazine. Then it ended up in a stack of recipes to try and, of course, didn't see the light of day until just recently. I'm looking forward to giving it a try because our family LOVES sweet potatoes.

Sweet Potato Pound Cake

1 (8 oz) package cream cheese, softened
½ cup butter, softened
2 cups sugar
4 large eggs
1 ½ cups cooked, mashed sweet potatoes
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon ground cinnamon or nutmeg (optional)
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

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, one at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.

Stir together flour, baking power, baking soda and cinnamon or nutmeg, in a medium bowl. Gradually add flour mixture to the 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.

Bake at 350 degrees for 65 minutes to 70 minutes or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan to wire rack and cool completely (about one hour).

This makes 10-12 servings.

Sweet Potato Pound Cake Loaves

Prepare batter as directed above; pour into two greased and floured 8 ½ x 4 ½-inch loaf pans. Bake and cool as directed.