Description
This sweet potato pecan pound cake blends the earthiness of sweet potatoes with the crunch of pecans for a delightful dessert.
Ingredients
Scale
- 1 cup sweet potato puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix sweet potato puree, granulated sugar, brown sugar, and butter until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, blending until just combined.
- Fold in pecans.
- Pour batter into a greased loaf pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- Can be served with whipped cream or ice cream.
- Use fresh sweet potatoes for best flavor.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: sweet potato pecan pound cake