SWEET POTATO POUND CAKE

Dawn Raegene Mendenhall Scott

"Drain and Mash a 40 ounce can of sweet potatoes if you don't have leftovers"
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Ingredients

70 to 80 m servings
Serving size has been adjusted!
Original recipe yields 24 servings



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Directions

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  1. Preheat oven to 325 degrees F. Grease two 9-inch loaf pans with baking spray. In a medium bowl, sift next six ingredients.
  2. In a large bowl, using an electric mixer on medium, cream butter, sugars, and vanilla until light and fluffy. Blend in sweet potatoes, then eggs, one at a time. With mixer on low, add flour mixture in thirds; combine just enough to blend.
  3. Spoon batter evenly into prepared pans. Sprinkle pecans over batter. Bake until cakes test clean when a skewer is inserted into centers. 70 to 80 minutes. Cool completely on wire rack.

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