Sweet Potato Pound Cake - Master Cookbook Recipe # 252

Name: Sweet Potato Pound Cake - Master Cookbook Recipe # 252
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 1 (One) large 12-cup Bundt cake
Cuisine: Southern
Ingredients: 1 cup shortening; 1 cup salted butter, room temperature; 3-1/2 cups granulated sugar; 2 tsp baking powder; 1 tsp salt; 9 large eggs, room temperature; 2 cups cooked and whipped sweet potatoes (see instructions); 3 cups all-purpose flour; 2 tsp vanilla extract; 1 tsp cinnamon or pie spice (optional)

This recipe yields an incredibly moist, heavy-crumbed cake that is a true Southern showstopper. By incorporating two full cups of whipped sweet potatoes into a rich nine-egg pound cake base, you get a beautiful golden color and a subtle sweetness that pairs perfectly with warm spices

This is recipe #252 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 1 hr 30 min Total time: 1 hr 50 min

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Ingredients

1 cup shortening
1 cup salted butter, room temperature
3-1/2 cups granulated sugar
2 tsp baking powder
1 tsp salt
9 large eggs, room temperature
2 cups cooked and whipped sweet potatoes (see instructions)
3 cups all-purpose flour
2 tsp vanilla extract
1 tsp cinnamon or pie spice (optional)

Instructions

Prepare Sweet Potatoes:
Option 1 (Quick): Use Bruce’s Candied Yams. Drain well, heat in a microwaveable bowl on high for 4 minutes, and blend with an electric mixer until smooth.
Option 2 (Best Flavor): Bake fresh sweet potatoes until tender. Once cool, peel and blend until completely smooth.
Cream: Preheat your oven to 350°F. Using an electric mixer, cream the shortening and butter together. Add the sugar and beat until light and fluffy.
Combine: Mix in the baking powder and salt. Add the eggs one at a time, beating well after each addition.
Incorporate Potatoes: Blend in the 2 cups of smooth sweet potatoes.
Mix Batter: Gradually add the flour, 1/2 cup at a time. Stir in the vanilla and optional spices. Beat the batter on medium-low speed for exactly 2 minutes.
Bake: Pour the batter into a greased 12-cup Bundt pan (it should be about 3/4 full). Bake at 350°F for 40 minutes, then reduce the oven temperature to 325°F and bake for an additional 50 minutes.

Notes

Tammy's Tip: "Don't rush the potato prep! Whether you use canned or fresh, making sure they are whipped completely smooth is the secret to that perfect, velvety pound cake texture."