Sweet Potato Pound Cake
Sweet Potato Pound Cake

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, sweet potato pound cake. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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. Fill batter into prepared baking pan. In a large bowl, cream butter and sugar until light and fluffy.

Sweet Potato Pound Cake is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Sweet Potato Pound Cake is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have sweet potato pound cake using 13 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Sweet Potato Pound Cake:
  1. Make ready 350 g (12 oz) sweet potato, mashed
  2. Get 6 Tbsp heavy cream
  3. Get 200 g (7 oz, 9/10 us cup) unsalted butter, room temperature
  4. Take 150 g (5.3oz, 3/4 us cup) granulated sugar
  5. Make ready 3 eggs (about 150g, 5.3 oz), room temperature
  6. Make ready 10 drops vanilla oil
  7. Prepare 25 g (4 Tbsp) almond flour
  8. Get 145 g (5.1 oz, 1 us cup + 2.5 Tbsp) cake flour
  9. Prepare 4 g (1 tsp) baking powder
  10. Take For Topping
  11. Prepare 90 g (3.2 oz) sweet potato, diced
  12. Prepare 2/3 Tbsp honey
  13. Get black sesame

Next, add the brown and granulated sugars and continue to mix until well combined. "Sweet Potato Pound Cake that bakes up moist and tender! Full of real sweet potato flavor with hints of brown sugar and cinnamon! In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well.

Steps to make Sweet Potato Pound Cake:
  1. ★Recipe video★ (my You Tube channel)→youtu.be/c4zf3hQcCfE
  2. Cut sweet potato (for mash) into small (bite-size). Dice sweet potato (for topping) into about 1 cm (0.4 in) cubes. Soak them in water for about 10 mins.
  3. 10 mins later, drain well, and wrap loosely with plastic wrap. Microwave diced sweet potato to heat at 600W for 2 mins. Add honey to it, and mix roughly; set aside.
  4. Microwave the remaining sweet potato to heat at 600W for 6 mins. Mash it with a fork or rolling pin. Add heavy cream in 2 parts. Mix well each time. Strain it. Set aside.
  5. Grease the pan with the butter. Sprinkle bread flour with a tea strainer onto the pan. Tap it with your hand to remove excess flour. Let it sit in a fridge. Preheat an oven to 200℃ / 392°F. Sift dry ingredients (cake flour + baking powder) twice.
  6. Cream the butter until smooth. Add granulated sugar in 3 parts. Mix well each time. Mix it with a hand mixer on low speed for 3 mins until white and fluffy. (If you use a whisk, mix it for 7 mins or more.)
  7. Use a spatula to scrape the butter on the inner side of the bowl. Mix it on low speed for another 1 min.
  8. Put eggs in a another bowl. Beat it lightly until it gets watery. Please warm the egg in hot water until room temperature if it's cold.
  9. Add the beaten egg to the butter in 4-5 parts. Mix thoroughly with a hand mixer on low speed after each addition until creamy. Scrape the batter on the inner side of the bowl, and mix with a hand mixer.
  10. Add vanilla oil, and mix well with a spatula. Add almond flour, and mix it while crushing lumps, until smooth.
  11. Mix lightly the mashed sweet potato to loosen. Add half of the butter mixture into the mashed potato. Mix well until combined.
  12. Put the potato mixture back to the butter mixture. Mix well until combined.
  13. Add all the flour at once. Fold it until powderiness disappears. Use a spatula to scrape the batter on the inner side or bottom, and fold it well.
  14. Put the batter into the pan, and flatten roughly. Top with the diced sweet potato. Push them in gently. Sprinkle the black sesame. Bake it at 170℃/ 338 F for 55 mins.
  15. Drop the pan lightly to prevent the cake from shrinking. Let it cool for 20-30 mins as it is. Remove the cake from the pan gently while it's warm.
  16. Wrap it with plastic wrap twice to seal. Let it sit overnight at room temperature. Done!

In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Cream together sugar and vegetable shortening. Beat in eggs and sweet potatoes. Sift together flour, baking powder, baking soda, salt, cloves, cinnamon, nutmeg, and allspice.

So that is going to wrap this up for this special food sweet potato pound cake recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!