Sweet Potato Pound Cake | #sweetpotato #Sweetpotatopoundcake #poundcake #poundcakerecipe #baking

Alright, y’all kept asking so here you go. And mind you this is the most authentic voiceover you will ever get from me. This is how I talk in everyday conversations. 🤣😭😭 But to the recipie! Yall this was so good! It just needed maybe another half cup of sweet potato and it would’ve been PERFECT for me. I still gotta work on the icing. 😬 But please tag me if you make this and let me know what you think: Sweet Potato Pound Cake Ingredients: 6 eggs, room temperature (separated) 2 sticks butter, room temperature 3 cups sugar 3 cups flour 1 tbsp vanilla extract ¼ tsp salt Cinnamon (to taste) Nutmeg (to taste) ⅓ cup oil 8 oz sour cream 1 cup roasted sweet potato (mashed — see note below) 1 tbsp baking powder ½ tsp baking soda Directions: Preheat your oven to 325–350°F, depending on how your oven runs. Separate your eggs — whites in one bowl, yolks in another. Whip the egg whites until frothy, then slowly add ½ cup of sugar. Keep beating until stiff, shiny peaks form. Transfer your meringue to another bowl and set aside. In the same mixing bowl, add your butter and the remaining 2½ cups of sugar. Cream until smooth and fluffy. Add the vanilla, then mix in the egg yolks one at a time until fully combined. Blend in your roasted sweet potato until just incorporated. (Tip: For a stronger sweet potato flavor, use a bit more than a cup. And if you want those orange flecks running through the cake, don’t mash it completely smooth.) Add the oil and sour cream, and mix until smooth. In a separate bowl, whisk or sift together your flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, about ½ cup at a time. Fold or gently mix until just combined — don’t overwork it. Fold in the meringue gently until no white streaks remain. Prepare your Bundt pan: coat with baking spray (not cooking spray!) or butter and flour. Pour in the batter, tap the pan a few times to release air bubbles, and smooth the top. Bake until a knife or skewer comes out just barely clean — think “underbaked enough that the judges on MasterChef would notice, but not enough to send you home.” Cool in the pan for at least 45 minutes, then turn it out gently onto a plate or rack.