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Sweet Potato Pound Cake recipe

The orange glaze over the spicy moist cakewill make this a sensational choice for dessert.

Recipe: Sweet Potato PoundCake

1/2 cup margarine or butter1 cup granulated sugar1 large egg3 large egg whites2 (15-ounce) cans sweet potatoes (yams),drained and mashed or 2 cups fresh sweet potatoes, cookedand mashed1 teaspoon vanilla extract2 1/2 cups all purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1 teaspoon grated orange rind1/3 cup flaked sweetened coconut1/2 cup coarsely chopped walnuts, optional2 to 3 tablespoons orange juice1 cup confectioners’ (powdered) sugar

  • Preheat oven to 350°F (175°C).
  • In mixing bowl, beat together margarineand sugar until blended. Add egg and egg whites, one at a time,beating well after each addition. Mix in sweet potatoes and vanilla.
  • In another bowl, mix together flour, bakingpowder, baking soda, cinnamon, nutmeg, and orange rind.
  • Gradually add flour mixture to creamedmixture, beating well after each additions. Stir in coconut andwalnuts.
  • Pour batter into a 10-inch Bundt pan coatedwith nonstick cooking spray.
  • Bake 45 to 50 minutes or until a woodenpick inserted in center of cake comes out clean. Cool in panfor 10 minutes; invert onto a serving plate.
  • In small bowl, mix together orange juiceand confectioners’ sugar. Spoon glaze over cake.

    Makes 16 servings.

    Per serving: CAL 265 (30% from fat); FAT9g; PROTEIN 4.7g; CARB 42.3g; CHOL 13mg; SODIUM 175mg

    Recipe courtesy of Louisiana Sweet PotatoCommission. Created by Louisiana Sweet Potato Commission spokesperson,Holly Clegg.

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