Holiday Series -Sweet Potato Pound Cake With Rum Glaze And Pecans

CookingWithCarolyn's picture

Dec. 21, 2015

Enjoy this awesome sweet potato pound cake recipe which is easy to make yet delicious.

Ingredients

Sweet potatoes/Yams 2 Pound , scrubbed
Unsalted butter 1/2 Cup (8 tbs) (1 Stick plus 1 or 2 Tablespoons for the bundt pan, room temperature)
Cream cheese block 8 Ounce (room temperature)
Light brown sugar 1 Cup (16 tbs) , firmly packed
Granulated sugar 2 Cup (32 tbs)
Eggs 4 Large (room temperature)
Pure vanilla extract 1 Tablespoon
Buttermilk/Whole milk 2 Tablespoon
Cake flour 3 Cup (48 tbs) (plus 1 to 2 Tablespoons for the bundt pan)
Baking powder 2 Teaspoon
Baking soda 1 Teaspoon
Salt 1/4 Teaspoon
Ground cinnamon 1 1/2 Teaspoon
Ground nutmeg 1/4 Teaspoon
Chopped pecans 3/4 Cup (12 tbs)
For rum glaze:
Powdered sugar 2 Cup (32 tbs)
Dark rum/ teaspoon rum extract 4 Teaspoon
Heavy cream 1/3 Gallon

Directions

GETTING READY:

Preheat oven to 350°F.

Butter and flour bundt pan.

For glaze, whisk together powdered sugar, rum and heavy cream in a bowl.

MAKING:                        

Place potatoes on baking sheet and pop into oven.

Coat with oil and roast until soft or for 1 1/2- 2 hours..

Once done, allow to cool for 15-20 minutes.

Scoop the flesh and place into mixing bowl.

Using hand mixer beat for 1-2 minutes. Beat until strings are minimum.

Measure 2 cups of potatoes and set aside.

In a dry skillet roast pecans for about 3-4 minutes. Set aside to cool and chop it.

Ina bowl, sift together cake flour, baking powder, baking soda, salt, cinnamon, nutmeg and mix well.

In a large bowl, combine butter, cream cheese and mix together until fluffy for about 2-3 minutes.

Add sugars and mix well until blended.

Add egg, vanilla, whipped sweet potatoes and blend well.

Pour half of the mixture and top with buttermilk. Pour remaining mixture and mix well.

Pop into oven and bake for 70 minutes. Allow to cool for 10-15 minutes.

Top with glaze and pecans.

 

SERVING:                       

Serve and enjoy!

 

 

 

Recipe Summary

Difficulty Level: Easy
Cook Time: 130 Minutes
Ready In: 130 Minutes
Servings: 18

Nutrition Facts

Serving size

Calories 706Calories from Fat 354

 % Daily Value*

Total Fat 40 g61.5%

Saturated Fat 20 g100%

Trans Fat 0 g

Cholesterol

Sodium 217 mg9.04%

Total Carbohydrates 81 g27%

Dietary Fiber 4 g16%

Sugars 49 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet