Thanksgiving is 17 days away and I thought I should start prepping for the “Big Day” lol. Although I will return home the day before, I know that I will be in the kitchen to help my mother finish all of the cooking and baking.
One of our Thanksgiving staples is Sweet Potato pie but I thought it would be fun to put a twist to one of our favorites. And this is when I thought it would be a good idea to make a cake with the flavors we all know and love. So, now I present to you my version of the Sweet Potato Cake.
Sweet Potato Pound Cake
1 (8-oz.) package cream cheese, softened
1/2 cup butter, softened
2 ½ cups sugar
4 large eggs
2 1/2 cups cooked, mashed sweet potatoes (About 4 small sweet potatoes)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg (I prefer grating nutmeg for the extra freshness, notice the whole nutmeg in picture)
1 teaspoon vanilla extract
Total Time: 2 Hours, 40 Minutes
Preheat oven to 350º. Blend cream cheese and butter with mixer at medium speed until creamy. Gradually add sugar, mix until light and fluffy. Add eggs, 1 at a time, until fully incorporated. Add sweet potatoes to mixture and mix well.
Stir together flour, baking powder, baking soda, cinnamon and nutmeg in a medium bowl. Gradually add flour mixture to butter mixture, at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch (12-cup) bundt pan.
Bake at 350º for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan for10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
So I couldn’t wait for it to cool to cut into it… It was moist and delish! I will definitely make this again!
If you make this for your Thanksgiving dinner, let me know how it turns out 🙂