Southern Sweet Potato Pound Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 16 tablespoons butter, at room temperature, plus
• additional butter, for the baking pan
• 2 cups sugar
• 4 large eggs
• 2 1/2 lbs sweet potatoes, cooked, mashed and cooled (yield 2 1/2 cups)
• 1 teaspoon vanilla extract
• 4 ounces chopped pecans
• 1/2 cup sweetened flaked coconut (optional)

Recipe

• 1 preheat the oven to 350 degrees.
• 2 generously butter a 10-cup tube or bundt pan.
• 3 in a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
• 4 set aside.
• 5 in a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy.
• 6 add the sugar gradually, about 1/2 cup at a time, beating well after each addition.
• 7 add the eggs, 1 at a time, beating well after each addition.
• 8 add the sweet potatoes and mix until thoroughly combined.
• 9 reduce the speed to low or switch to a wooden spoon and gradually add the flour mixture to the creamed mixture in 3 additions, beating well after each addition.
• 10 the batter should be stiff.
• 11 add the vanilla, pecans and, if desired, the coconut.
• 12 spoon the batter into the prepared pan.
• 13 bake until the cake tests done when a wire cake tester is inserted in the middle and comes out clean, 50 to 65 minutes.
• 14 transfer the pan to a wire rack to cool for 15 minutes.
• 15 invert the cake onto a plate and remove.
• 16 note: to cook sweet potatoes, peel and quarter potatoes, add to boiling water and simmer, uncovered, until tender, about 20 minutes, depending on size- drain and mash.