I recently scored a bunch of organic sweet potatoes from our local farmer and made this cake for the gathering we had at our house for the visiting Iranian musical group, Shanbezadeh. They played at the Richmond Folk Festival this past weekend. I’ve possibly posted this recipe before, maybe last winter, but it’s worth repeating. I served it with unsweetened whipped cream. Yum. A big hit.
Sweet Potato Pound Cake (from Caryn Phillips)
3 C flour
¾ C of oil (or 1 C butter or soy margarine)
2 ½ C mashed sweet potatoes (I used 1 ½ & it worked okay)
2 C sugar
½ C shredded coconut
1 t vanilla extract
2 t baking powder
¼ t salt
1 t cinnamon
½ t nutmeg
1 t baking soda
½ C chopped pecans
350° oven, 10 C greased Bundt or similar pan
Cream together the oil (or softened butter) and the sugar. Stir in the mashed sweet potatoes, beating until fluffy. Add eggs, one at a time, beating well after each. Stir together the flour, salt, baking powder, soda, and spices. Gently add the flour mixture to the sweet potato mixture. Add vanilla and mix gently. The batter should be thick. Stir in the chopped nuts and coconut. Spoon into the Bundt pan. Bake for about 1 hour and 15 minutes or until toothpick comes out clean. When cool, dust with powdered sugar or make an icing to pour over the hot cake.
Icing: grated rind of 1 orange or lemon
Juice of one lemon
Mix ingredients adding enough powdered sugar to create desired consistency.
Spread over HOT cake.
Note: I used sweetened cocoanut and wowee this cake is mighty sweet so if you want a less sweet result, use unsweetened cocoanut or decrease sugar a little, though I’m not sure about the chemistry of reducing dry sweetener in a baked item.