I always look forward to Thanksgiving. Sharing the holday with my family, extended family, and a handful of friends. Each year, my sister-in-law and I alternate with hosting it. I do like having it my house because it makes me organize my clutter, clean where I wouldn’t normally clean, and repair whatever seems to be broken at the moment.
This year I will be a guest. Yet, I am not off the hook with contributing to the meal. Volunteering to make Rustic Herb Stuffing, Cranberry-Raspberry Relish, Pecan Pie, and a delicious Sweet Potato Casserole with a Pecan Crumble. YUM! The rest of the meal was equally delicious; roast turkey, roasted brussel sprouts, butternut squash soup, carmelized string beans with hazelnuts, and the list goes on.
For the Sweet Potato Casserole, I had roasted way too many sweet potatoes and after peeling and ricing them I realized I had gone a bit overboard. With left overs on hand, I was inspired to create something new. In the past, I have made muffins, waffles, and pancakes, but today I chose to make a pound cake. Using pantry staples, I whipped up the batter in minutes and made 6 mini bundts and 2 small loaves. This cake is so light and airy and down right delicious. To date, this is one of my favorites.
Sweet Potato Pound Cake
yield: 1 10″ bundt or 6-8 small bundts
adapted from here
for the pound cake:
1 cup(8 oz.) organic, unsalted butter
2 cups organic, pure cane sugar
4 large, organic eggs
1 tsp. pure vanilla extract
zest of one orange
3 cups whole wheat pastry flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
2 cups cold, mashed sweet potatoes
for the glaze:
2 cups confectioners’ sugar
zest of one orange
3-5 tsp. fresh orange juice
• preheat oven to 350*
• butter and flour 6 individual bundt pans and 2 small loaf pans
• in the bowl of a standing mixer, cream the butter. add the sugar and beat until light and fluffy.
• add the eggs, one at a time. beat in vanilla.
• in a small bowl, mix the flour, baking powder, cinnamon, baking soda, salt, and nutmeg. whisk to combine. add to the wet ingredients. don’t over mix.
• add the sweet potatoes and mix until well combined and you don’t see any white streaks.
• pour batter, evenly into prepared pans. bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. cool for 10 minutes.
• flip cakes over onto a wire rack and cool completely. once cooled, glaze.
• to make the glaze, grate the orange zest directly into the sugar and mix with a whisk. add the orange juice, one tablespoon at a time, until you get the consistency you desire.
• drizzle over the cake and let set.
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Links to more Sweet Potato Recipes:
Sweet Potato Breakfast Cake – Inside the Kaganoff Kitchen
Sweet Potato Biscuits – Bella Eats
Beef + Sweet Potato Stew – Joy the Baker
Cinnamon Sweet Potato Biscuits – The Novice Chef
Sweet Potato + Kale Pizza – Pixelated Crumb