Among the many great traditional holiday dishes, there are few quite as favored as sweet potatoes! Whether paired with brown sugar, marshmallows, or just served plain, sweet potatoes add a certain feel of nostalgia and comfort to seasonal feasts. This recipe for sweet potato bundt cake offers a cozy treat to bring to Thanksgiving, and is even better topped off with our recipe for cinnamon whipped cream.
Sweet Potato Bundt Cake
1 cup butter
2 cups sugar
2½ cups mashed, cooked sweet potatos (or canned yams)
3 cups flour
¼ teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon cinnamon
1 teaspoon vanilla
½ cup chopped pecans
Preheat oven to 350°F.
Whip together butter and sugar.
Add the sweet potatoes, beat until light and fluffy.
Add eggs one at a time, and beat well after adding each egg.
Combine all dry ingredients in a separate bowl, stir well.
Add combined dry ingredients to the sweet potato mixture, then add vanilla and nuts.
After making sure the mixture is well combined, pour into a prepared 9 to 10-inch bundt pan.
Bake for 1 hour and 15 minutes or until cake tests done.
Serve with a dollop of cinnamon whipped cream.
Cinnamon Whipped Cream
2 cups heavy cream, chilled
¼ cup sugar
1½ teaspoons ground cinnamon
½ teaspoon vanilla
In a glass bowl, beat cream on high speed.
Slowly add the sugar, cinnamon, and vanilla to the cream. Beat until stiff peaks form.
Put bowl in freezer for 10 minutes to chill.
Serve over sweet potato pound cake.
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