I might have posted this recipe some time in the past, but worth repeating. I scored a bunch of organic sweet potatoes from our local farmer and we were having a social gathering at the house with an Iranian music group, Shanbezadeh, who were here for the Richmond Folk Festival this past weekend, so I decided to make this. It was a hit. I served it with whipped cream!
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, Powdered sugarMix ingredients adding enough powdered sugar to create desired consistency.Spread over HOT cake
Note: I used sweetened coconut and wowee this cake is mighty sweet so if you want a less sweet result, use unsweetened coconut or decrease sugar a little, though I’m not sure about the chemistry of reducing dry sweetener in a baked item.