Sweet Potato Pound Cake Recipe - How To Make Sweet Potato Pound Cake - Ellen’s Thanksgiving Series
Hello and Happy Thanksgiving my Friends, welcome to the fourth episode of my Thanksgiving Series and to my Southern Kitchen!
Sweet Potatoes are a staple at a Southern Thanksgiving dinner weather it is a Side Dish or Dessert, so today I am making a yummy Dessert that will satisfy your guest and Sweet Tooth at Thanksgiving, Sweet Potato Pound Cake!
Moist, decedent, down-home Cake full of fresh Sweet Potato flavor and spices and topped with a Marshmallow Creme Glaze and chopped Pecans! Everyone will love and enjoy this, it’s inexpensive, and you will want to make it every year!
1 cup canola or vegetable oil
1 1/2 cups white sugar
1/2 cup packed light brown sugar
4 extra large or jumbo eggs, room temperature
2 cups purée sweet potatoes (about 2 to 3 medium sweet potatoes, peeled, rinsed, and cut into chunks)
1 1/2 teaspoons pure vanilla extract
1 tablespoon freshly squeezed orange juice
3 cups self-rising or all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons baking powder (if using all-purpose flour)
1/2 teaspoon baking soda
1/4 teaspoon salt (if using all-purpose flour)
Marshmallow Creme Glaze
1 (7 or 8 ounce) jar Marshmallow Creme
2 ounce cream cheese or cream cheese spread, room temperature
1/4 cup powdered sugar, sifted or whisked
1 tablespoon evaporated milk (may need more)
3/4 cup toasted pecans, chopped
Preheat Oven to 350 Degrees
Spray a 10-inch bundt cake pan with baking spray and flour (Baker’s Joy or PAM Baking). Set aside.
In a medium saucepan cover with water over high heat, add in the sweet potatoes, bring to a boil and let them cook until fork tender about 15 to 20 minutes. Drain the sweet potatoes and rinse under cold water to stop them from cooking. Place the cooked potatoes into a blender or food processor, add in a little water, and purée until smooth.
In a medium bowl, add in the flour, baking soda, cinnamon, nutmeg (baking powder and salt, if using); sift or whisk together until well combined. Set aside.
In a large bowl, add in the oil, white sugar, brown sugar, eggs, vanilla extract, orange juice, and purée sweet potatoes; whisk everything together until well blended (you may also use a hand mixer or stand mixer with paddle attachment, mix on medium speed). Slowly add in the flour mixture and continue mixing until well combined (be careful not to over mix). Pour the cake batter into the prepared Bundt pan, shake and bang the pan a few time to get the air bubbles out. Bake for 1 hour and 20 minutes or until toothpick in the center comes out clean. Remove from the oven and let it rest in the pan for 10 to 20 minutes then remove the cake from the pan and let it cool completely on a wire rack. Then place the pound cake onto a cake stand then drizzle the marshmallow creme glaze on top and and immediately sprinkle with chopped pecans, serve and enjoy!
Cover cake with a cake topper and let it sit overnight to deepen the sweet potato flavor.
For the Marshmallow Creme Glaze
In a medium or large bowl, add in the marshmallow creme, cream cheese, powdered sugar, and evaporated milk; whisk until well incorporated and silky.
Previous Video
Southern Cornbread Dressing:
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How to Make: Sweet Potato Cake
For the Sweet Potato cake you will need;
3 cups cake flour or sifted all-purpose flour
1-1/4 stick unsalted butter
1 (8oz) pkg Neufchâtel cheese or cream cheese
1-1/2 cup each of light brown sugar and granulated white sugar
1/4 tsp salt
1/4 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
2 tsp vanilla extract
4 lg eggs
2-1/2 cups sweet potatoes, baked and purée (about 2 medium sweet potatoes)
Grease and flour baking pans. Preheat oven 350 degrees, bake cake roughly 1 hr and 15 mins.
Allow cake to set 10 mins after baking before removing from pan.
Frosting Drizzle;
1-1/2 cup powdered sugar
1/3 cup whipping cream
2 tsp ground cinnamon
Mix all 3 well. For thinner drizzle add more whipping cream. For thicker drizzle add less whipping cream.
Sweet Potato Cream Cheese Pound Cake | Thanksgiving Recipe | Pound Cake
#poundcake #southernpoundcake #sweetpotatopoundcake #thanksgiving
Today's video will be sweet potato cream cheese pound cake. All ingredients and cooking instructions are in the video and also here in the description. I hope you all enjoy the video and happy thanksgiving.
Sweet Potato Cream Cheese Pound Cake
Ingredients:
1 8 oz cream cheese - softened
1/2 cup butter unsalted butter - softened
2 cups of sugar
4 large eggs
2 1/2 cups cooked mashed sweet potatoes
3 cups of cake flour or all purpose flour
2 teaspoons of baking soda
2 teaspoons of baking powder
1/4 teaspoon of salt
1 teaspoon of cinnamon (optional)
1 teaspoon of nutmeg (optional)
1 teaspoon of vanilla extract
Preheat oven to 350° f. Beat cream cheese and butter at medium speed with hand or stand mixer until creamy. Slowly add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until combined (no yellow showing). Add sweet potatoes and beat well.
Sift together cake flour, baking powder, baking soda, salt, cinnamon and nutmeg, if desired in a medium bowl. Slowly add flour mixture to butter mixture, beating at a low speed just until combined. Stir in vanilla. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
Bake at 350° F for 1 hour and 15 minutes to 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and cool completely for at least 1 hour.
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Sweet Potato Pound Cake | Holiday Recipes
This Sweet Potato Pound Cake just screams Holidays! It's absolutely delicious! Watch & Enjoy
#SweetPotatoPoundCake #HolidayRecipes #YourFoodShouldBeBeautifulToo
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Link to Deen Family Collection Mixer I'm using :
INGREDIENTS I USED:
3 Cups Cake Flour
1/2 Cup Unsalted Butter
1 8oz Package of Neufchatel Cheese Softened
1 1/2 Cups White Sugar
1 1/2 Cups Brown Sugar
4 Eggs Room Temperature
2.5 Cups Baked Sweet Potatoes that have been cooled
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1.5 Teaspoons Cinnamon
2 Teaspoons Nutmeg
1/4 Teaspoon Ginger
1/4 Teaspoon Salt
1 Tablespoon Pure Vanilla Extract
PRALINE SAUCE
1/2 Cup Salted Butter
1 1/4 Cup light brown sugar
1 Cup Chopped Pecans
1/2 Heavy Cream
1/4 Cup Maple Syrup (I used what I had on hand, but by all means you can use REAL Grade A Maple Syrup???? bur Mrs. Butterworth's worked fine too!!!????)
1/4 Teaspoon Kosher Salt
1/4 C Caramel Chips
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Sweet potato pound cake
#thanksgiving #poundcake #sweetpotato #soulfult #desserts
Ingredients
3 cups of cake flour, 1 teaspoon of backing powder.
2 sticks of unsalted butter, 1/2 stick of butter shorting, 5 eggs, 1/2 cup of sour cream, 1 cup of Half and half, 2 cups of sugar, 1 cup of sweet potato pie mix, 1 cup of baked sweet potato.
If you don’t have the sweet potato pie mix. In the dry ingredients add 2 teaspoon of cinnamon , 1/2 teaspoon of nutmeg,, 1/4 teaspoon of ginger.
Sweet potato cake for your Christmas dinner
This is a delicious sweet potato cake for your thanksgiving table, quick and easy sweet potato cake recipe created by How We Rowes Cook and there is no disappointment here.
Here are the ingredients used:
Sweet potato cake recipe
3 cups all purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon powder
1 tsp nutmeg
1 1/4 cup blended sweet potato (blended with 1/4 cup milk)
1 cup finely shredded sweet potato
1 stick soften or melted butter
1 tbs vanilla
3 eggs (1 tsp orange zest)
Pre heat oven at 350 degrees and grease pan properly with bakers joy cooking spray or butter
Bake for 50 minutes or until toothpick runs dry
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#sweetpotatocake #thanksgivingrecipes #thanksgivingdessert