Thursday, July 15, 2010

Sweet Potato Pound Cake

Sweet potato "cake" may sound a bit weird, but it's really not. It tastes a lot like a pumpkin cake and the sweet potato flavor is rather subdued. The recipe calls for coconut and pecans which are two of my favorite ingredients. I used leftover potatoes that I had grilled and they worked perfectly, but I imagine that you could use canned yams as well.

The recipe is from The Church Ladies' Divine Desserts by Brenda Rhodes Miller. This is a neat cookbook with lots of old-fashioned sweets and easy recipes that feed a lot of people. I checked the book out from our library, but I like it so much I'm going to buy a copy. There are some really nice cake recipes, and lots of things like cobblers and bar cookies.

Sweet Potato Pound Cake
1 cup butter or margarine, softened
2 cups sugar
4 large eggs
2 1/2 cups cooked, mashed sweet potatoes (about 2 1/2 lbs.)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup flaked coconut
1 cup chopped pecans

Preheat the oven to 350F. Cream the butter in a large bowl. Add the sugar gradually, beating well. Add the eggs, one at a time, beating well after each addition. Add the sweet potatoes, beating well. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Add the flour gradually, beating well after each addition. The batter will be stiff. Stir in the vanilla, coconut, and pecans. Spoon the batter into a well-greased 10-inch tube pan. Bake for 1 hour and 15 minutes or until a cake tester comes out clean. Cool the cake in the pan for 15 minutes. Remove from pan and cool on a wire rack.


  1. This looks like a lush, but light, cake, Michele. Must give it a whirl.

  2. What a great cake! I love the combination of sweet potato and coconut, and the pecans as well.

  3. This sounds and looks delicious. I don't know if I could get my husband to eat it, but it would be a great one to take to work.