Sweet Potato Pound Cake

I actually did not care for pound cake when I was younger. I didn’t really start liking it until I learned how to make it years ago! (This is also a repost with a better voiceover) 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 temp, separated) 2 sticks butter (room temp) 3 cups sugar 3 cups flour 1 tbsp vanilla ¼ tsp salt Cinnamon + nutmeg (to taste) ⅓ cup oil 8 oz sour cream 1 cup roasted sweet potato* 1 tbsp baking powder ½ tsp baking soda *Use a little extra for more sweet potato flavor. Don’t mash it completely smooth if you want to see those orange bits throughout. Directions: 1️⃣ Preheat oven to 325–350°F. 2️⃣ Separate eggs. Beat egg whites until frothy, add ½ cup sugar, and whip to stiff peaks. Set aside. 3️⃣ Cream butter + remaining 2½ cups sugar until smooth. Add vanilla, then yolks one at a time. 4️⃣ Blend in sweet potato, then mix in oil + sour cream. 5️⃣ Whisk dry ingredients separately, then fold into wet — don’t overmix. 6️⃣ Gently fold in the meringue until no white streaks remain. 7️⃣ Coat your Bundt pan with baking spray (not cooking spray!) or butter + flour. 8️⃣ Pour in batter, tap out air bubbles, and bake until a knife comes out just barely clean — underbaked enough that the MasterChef judges would notice, but not enough to send you home. 9️⃣ It’ll finish baking as it cools, so let it chill in the pan at least 45 mins before flipping it out. #sweetpotato #sweetpotatopoundcake #poundcake