Homemade sweet potato pound cake is a combination of a classic sweet potato pie and a southern pound cake. This would be a unique dessert to make for the holidays instead of the traditional pie every year. The Autumn icing on top of this cake makes the cake look perfect. Plus, I think it would be an impressive dessert to make because I love how the icing sits on top of the cake too because it looks so fake and professional. Charlie Andrews on YouTube does a great job coming up with creative and delicious recipes. The cake looks very moist and I love how you can see all of the spices in the pound cake.
Ingredients:
- All-purpose flour
- Baking powder
- Salt
- Sugar
- Unsalted butter, room temp
- 5 large eggs, room temp
- Evaporated Milk
- 1 large to medium-sized Sweet potato
- Orange Gel Paste Food coloring
- Vanilla Extract
- Butter Extract
- Almond Extract
- Cinnamon
- Nutmeg
- Allspice
- Confectioners sugar
- Canola or vegetable oil
Directions:
First, preheat the oven to 400F, and rub oil on the sweet potato. Wrap the sweet potato in aluminum foil and bake for 1 hour and 20 minutes. Make sure the potato is soft by sticking a fork into it. Then, carve the insides of the sweet potato and place into a medium bowl. Mash the sweet potatoes and make sure the strings are completely removed from it. Continue to watch Charlie Andrews tutorial on YouTube for full instructions and details.
Next, once the batter is finished and the pound cake is out of the oven, make the Autumn icing. Pour the icing on top of the cooled pound cake, and let it sit for about 15-30 minutes before serving.
Overall, pound cakes look so pretty from the shape of the pan after it’s finished baking. I love pound cakes, and this would be a great recipe to make during the holidays.
