Description
Sweet potatoes during the holidays are a must in our household. This time I decided to do something different other than a casserole or a pie. I used white sweet potatoes, but any sweet potatoes will do. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!
Ingredients
- ½ cup unsalted butter, softened, plus additional for greasing bundt pan
- 1 (8 ounce) package Neufchatel cheese, softened
- 1 ½ cups brown sugar
- 1 ½ cups sugar
- 4 eggs, at room temperature
- 2 ½ cups sweet potatoes, baked, cooled, and pureed
- 3 cups cake flour, plus more for dusting
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
- Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs
- one at a time
- beating well after each addition. Mix in sweet potato puree until well incorporated.
- Combine cake flour
- baking powder
- baking soda
- cinnamon
- nutmeg
- ginger
- and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in center comes out clean
- 75 to 85 minutes. Let cool in pan for 20 minutes
- then turn out onto a wire rack and cool completely.
Prep Time: 1 hr
Cook Time: 1 hr 15 mins
Total Time: 2 hrs 15 mins
Servings: 16