Sweet Potato Pound Cake

This cake (made with a vegetable!) is SOOOO good. I ate nearly half of the cake by myself over the last several days - for breakfast, for a snack, for dessert. For the sake of fitting into my clothes, I had to wrap it up and put it in the freezer yesterday since I obviously have no self control when it comes to this cake! It is delicious! I found this recipe from a southern cooking website, and I lightened it up a bit, using applesauce in place of the second stick of butter. And it's still SO good - you won't even miss those 8 Tbsp. of butter!

Start by preparing the sweet potatoes - I peel them and then chop them into smaller pieces so they cook faster.



Drain, then mash the potatoes. I used 2 potatoes and got the 2 cups required for this recipe.



Now, in a large mixing bowl, combine the butter, applesauce,



sugar and brown sugar



and cream together until well combined. Add eggs, one a time, beating well after each addition. Then beat in the sweet potatoes.



Now, in a small bowl, combine the flour, salt, baking powder and baking soda,



cinnamon and nutmeg.



Add this to the batter alternately with the buttermilk



and mix until smooth and incorporated. Pour batter into a greased bundt pan and bake for 55-65 minutes or until a toothpick inserted near the center comes out clean.



Let the cake cool in the pan for about 10 minutes, then carefully remove it to cool completely on the wire rack. This cake is delicious as is, but if you like you can dust it with powdered sugar.



Enjoy this cake, whether you eat it at breakfast, lunch or dinner, or all 3!



Find more ideas at Mouthwatering Monday, Tempt my Tummy Tuesday, Tuesday the Table , Tasty Tuesday, What's Cooking Wednesday and Whatcha Makin' Wednesdays, Ingredient Spotlight.

Sweet Potato Pound Cake
1/2 cup butter, softened
1/2 cup applesauce
1 cup sugar
1 cup brown sugar
4 eggs
2 cups mashed sweet potato
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 tsp. cinnamon
1 tsp. nutmeg
1/3 cup buttermilk
1 1/2 cups coarsely chopped pecans (optional)

Cream butter with sugars; beat in eggs, one at a time, beating well after each addition. Beat in vanilla and sweet potato until blended.

In another bowl, combine the flour, baking powder, soda, salt, cinnamon and nutmeg; stir into the batter, alternating with the buttermilk, until blended. Fold in chopped pecans, if using. Spoon the batter into greased and floured Bundt pan.

Bake at 350 for 55 to 65 minutes, until a cake tester or toothpick inserted in the center comes out clean.

Cool in pan on a rack for 10 minutes. Carefully unmold the cake onto the rack to cool completely.

Transfer to a serving plate, and dust with powdered sugar if desired. Serves 12.