Sweet Potato Pound Cake

This Sweet Potato Pound Cake is a comforting American dessert that balances the earthy sweetness of roasted sweet potatoes with warm spices like cinnamon and nutmeg. The dense, tender crumb is enriched with sour cream and butter, creating a luxurious texture that pairs perfectly with the accompanying vanilla-cinnamon cream sauce. This sauce, made by steeping milk with vanilla beans and cinnamon sticks, adds a silky, aromatic finish. Ideal for holiday gatherings, Sunday brunches, or a cozy afternoon treat, this recipe transforms simple pantry staples into a sophisticated dessert.

Cooking Method: Baking, Boiling

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 2

Calories: 635

Dietary: Vegetarian

Description

This Sweet Potato Pound Cake is a comforting American dessert that balances the earthy sweetness of roasted sweet potatoes with warm spices like cinnamon and nutmeg. The dense, tender crumb is enriched with sour cream and butter, creating a luxurious texture that pairs perfectly with the accompanying vanilla-cinnamon cream sauce. This sauce, made by steeping milk with vanilla beans and cinnamon sticks, adds a silky, aromatic finish. Ideal for holiday gatherings, Sunday brunches, or a cozy afternoon treat, this recipe transforms simple pantry staples into a sophisticated dessert.

Directions

1
Preheat oven to 300°F (149°C).
2
Lightly oil an 8 1/2 x 4 1/2 x 2 5/8 inch loaf pan.
3
Sift cake flour, baking soda, salt, ground cinnamon, and ground nutmeg into a medium bowl; set aside.
4
Using an electric mixer, beat butter and 1/2 cup sour cream in a large bowl until well blended.
5
Gradually add 1 1/4 cups sugar and beat until the mixture is light and fluffy.
6
Add eggs one at a time, beating well after each addition.
7
Mix in 1/2 cup sweet potato puree and vanilla extract.
8
Stir in the dry ingredients until just combined.
9
Transfer batter to the prepared pan.
10
Bake until a tester inserted into the center comes out clean, about 1 hour 15 minutes.
11
Cool cake in the pan on a rack for 30 minutes.
12
Cut around the sides of the pan with a knife, then turn the cake out onto the rack to cool completely.
13
For the sauce: Combine 2 cups milk, 3 crushed cinnamon sticks, and the scraped seeds from 1/2 vanilla bean (including the bean pod) in a heavy medium saucepan.
14
Bring the milk mixture to a boil, then remove from heat.
15
Cover and let steep for 15 minutes.
16
While milk steeps, whisk 4 egg yolks and 1/2 cup sugar in a bowl until blended.
17
Slowly beat the hot milk mixture into the egg yolk mixture.
18
Strain the custard mixture back into the same saucepan to remove solids.
19
Cook over medium-low heat, stirring constantly, until the custard thickens and leaves a path on the back of a spoon when a finger is drawn across, about 15 minutes. Do not boil.
20
Pour the custard into a bowl and whisk in 1/4 cup sour cream.
21
Cover and chill until cold, stirring occasionally.
22
Cut cake into slices and transfer to plates. Top with chilled sauce and ice cream.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 635kcal

% Daily Value *
Total Fat 31g48%
Saturated Fat 19g95%
Cholesterol 80mg27%
Sodium 2456mg103%
Total Carbohydrate 80g27%
Dietary Fiber 3g12%
Sugars 3g
Protein 9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/sweet-potato-pound-cake/