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Sweet Potato Pound Cake With Pecans

3 cups all purpose flour 1 cup light brown sugar 2 cups granulated sugar 1 cup butter (2 sticks or 8 oz) 1 cup buttermilk 6 eggs 2 tsp vanilla extract 1 cup sweet potato purée 1 tsp cinnamon. Preheat the oven to 400°f.


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Sweet potato pound cake with rum glaze and pecans | holiday series | cooking with carolyn.

Sweet potato pound cake with pecans. The sweet potato flavor is subtle as well as the flavors from the spices. Preheat the oven at 180c. Mashed sweet potato, butter, cinnamon, nutmeg, buttermilk, and pecans combine with traditional pound cake ingredients to make a moist and flavorful cake with a little bit of crunch.

Bake at 350 degrees for 70 to 75 minutes. Heat the oven to 350 degrees. The cake is brushed with melted butter and dusted with a light coating of powdered.

Carolyn’s sweet potato pound cake with rum glaze and pecans copyright © 2013 by cooking with carolyn yield: • use a stand mixer to cream butter, sugars, and vanilla together. Remove the cake from the pan onto the wire rack and cool for 1 hour.

Remove cake pan from oven and cool the pan on a wire rack for 10 minutes. 1/4 cup toasted chopped pecans. For the sweet potato pound cake:

Wash your potatoes thoroughly, place them in a baking dish and bake for 1 1/2 to 2 hours or until tender. To make the sweet potato cake: Sweet potato sour cream pound cake —a delicious butter pound cake made with fresh sweet potato, aromatic spices, and sour cream topped with a luscious maple pecan praline sauce.

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You killed it with this one, starlett simmons! Once the sweet potatoes are cooked peel them and scoop out 1 1/2 cups of the sweet potatoes and sit to the side. In a medium bowl mix together flour, salt, baking powder, baking soda, nutmeg, ginger and cinnamon and set aside.

In a bowl, mix butter, brown sugar and white sugar until well combined (using an electric whisk). Then add the eggs one at a time and vanilla. Scatter evenly over the batter.

To make the streusel topping crumble all topping ingredients together in a small bowl until crumbs form. Dense and soft with a tight crumb. Starting and ending with the dry mix, alternate adding sour.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the brown sugar, oil, and sweet potato puree until smooth and. In a medium bowl, whisk together the sweet potatoes, buttermilk, vegetable oil, eggs and vanilla. In a large bowl, whisk together the flour, sugars, cinnamon, baking powder and salt.

The texture is that of a typical pound cake; Pour the batter into the greased and floured pan. This delicious sweet potato pound cake can be made in a bundt pan or tube cake pan.

Bake for 45 to 55 minutes, until the centers are soft. • preheat oven to 350 degrees. Steps to make this cake:

It has the loveliest light orange color. Follow with eggs one at a time then the sweet potato. Preheat your oven to 350 degrees f.

1 cup nuts, chopped (walnuts or pecans) 1 cup raisins,. 1 1/2 cups cooked sweet potatoes (i bake mine then peel and mash) 1/2 cup buttermilk. All of my favorite sweets are in this pecan praline sweet potato pound cake!

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In a large bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg together. 1/2 to 3/4 cup chopped pecans. (check with a paring knife or fork.)


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