Sweet Potato Pound Cake

I don't know where this sweet potato pound cake recipe came from, only that I added it to my cake folder in February 2012.  Bob likes anything with sweet potatoes, for that matter he may have sent me this recipe.  Bob's birthday was yesterday and this was his birthday cake.

It is so moist and delicious.  I roasted and pureed the sweet potatoes the day before, which made the assembly on baking day a piece of cake (I couldn't help myself.)

Sweet Potato Pound Cake

Serves 6-8

1 1/4 lbs sweet potatoes

3/4 C butter, softened to room temperature

1 1/4 C sugar

3 large eggs

1 Tb grated orange peel

1 1/2 tsp vanilla

1 3/4 C all-purpose flour

1 1/2 tsp baking powder

1/4 tsp mace

1/4 tsp salt

Prick sweet potatoes several times with a sharp knife and place on a baking sheet in a 375 degree oven for 40 minutes, or until soft.  When cool enough to handle, peel the potatoes and place in a food processor or blender until pureed.  Measure out one cup of puree for this recipe.

In a large bowl, with mixer on medium, beat butter and sugar until well blended.  Add eggs one at a time, beating well after each addition.

Beat in the sweet potato puree, the orange peel and vanilla.

In another bowl, mix flour with baking powder, mace and salt.  Add the flour mixture to batter and mix on low to incorporate dry ingredients, then on medium until well blended.

Scrape batter into a buttered 4 1/2 by 8 1/2 inch loaf pan.  Bake at 350 for 1 hour, or until a toothpick inserted in the center comes out clean.  Cool in pan on a rack for 15 minutes.

Invert cake onto a plate and cool completely, about 1 hour.  Cut into 1/2 inch slices and serve, or wrap tightly and store at room temperature.

Don't wait a year and a half like I did to make this.  With the holidays coming up I see some more opportunities, ie: left over sweet potatoes.  Happy Birthday Bob!!