Sweet Potato Pound Cake

Looking for something to serve up

your guest's this Holiday Season?

This cake will put smiles on everyone's

face around your table.

 

Sweet Potato Pound Cake

1 cup Butter

2 Cups Sugar

4 Egg's ~ beaten

1 tsp. Vanilla

3 Cups All Purpose Flour

2 tsp. Baking Powder

1 tsp. Cinnamon

1/2 tsp. Baking Soda

1/4 tsp. Salt

1/4 tsp. Nutmeg

2 Cups Mashed Sweet Potato's

 

Preheat oven to 350

Prepare a 10" inch Flute Pan

by generously greasing/ flouring the pan.

In a large mixing bowl cream

together the butter and sugar until

light and fluffy. Then add in the

eggs, vanilla and sweet potatoes. 

Sift together all the remaining ingredients,

 adding in a cup at a time. Mix until

smooth. Evenly pour into the

prepared baking pan. Bake on

the center rack of the oven for

1 hour. Let cool for 1/2 hour before

removing from pan.

While you are letting the cake cool

you can prepare a simple

Caramel sauce to drizzle over the cake.

 

Creamy Caramel Sauce

1 Stick Butter

1 C. Brown Sugar~ packed

1/2 Cup Whipping Cream

1 tsp. Vanilla

1/8 tsp. Salt

 

In a sauce pan melt butter.

Add sugar stirring to combine.

Add remaining ingredients, stir until

sugar is dissolved and mixture is smooth.

*You can keep this stored in the fridge

in a jar for up to 3 weeks.

 

Happy Baking,

Lark