Take a look at this Sweet Potato Cream Cheese Pound Cake by my Baker Spotlight, LaSonia W. Johnson of Tampa! 😍 Full recipe below.
2 Cups Whipped Sweet Potatoes or Yams (You’ll need about 1¾ -2 Pounds of raw whole Sweet Potatoes)
½ Cup (1 Stick) Butter plus 1 or 2 Tablespoons for the pan
8 Ounces Cream Cheese
1 Cup Light Brown Sugar, firmly packed
2 Cups Granulated Sugar
4 Large Eggs
1 Tablespoon Pure Vanilla Extract
3 Cups Cake Flour plus 1 to 2 Tablespoons for the pan
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
¼ Teaspoon Salt
1½ Teaspoons Ground Cinnamon
¼ Teaspoon Ground Nutmeg
¾ Cup Chopped Pecans
Preheat oven to 350 degrees. Place the potatoes on a baking sheet and roast them at 350 degrees until they’re very soft to the touch. Once done, allow the potatoes to cool for about 15 to 20 minutes. Next, scoop out all of the flesh of the potatoes and place it into a large mixing bowl. Using a hand mixer, whip the potatoes for about 1 to 2 minutes and stop. This will allow the strings in the potatoes to wrap themselves around the beaters of the mixer. Detach the beaters, rinse them off, and whip the potatoes again to find more strings (Note: Too many strings will ruin the recipe). So repeat this step about 2 to 3 times until the strings are minimal to none. Measure out 2 cups of potatoes for the recipe and set aside to continue to cool (Note: Don’t use more than 2 cups of sweet potato). Sift the cake flour, baking powder, baking soda, salt, cinnamon, and nutmeg into a medium size bowl. In a large bowl, mix the butter and cream cheese until fluffy, about 2 to 3 minutes. Next, add the brown and granulated sugars and continue to mix until well combined. Scrape the sides down throughout the, mixing process to ensure the mixture is well blended. Add and blend in the eggs one at a time. Next, add the vanilla and whipped sweet potatoes. Blend until combined. Finally, mix in the cake flour mixture until just combined. Pour the batter into a 12 cup capacity bundt pan that has been buttered and floured. Bake at 325 degrees for 1 hour & 5 to 10 minutes or until a skewer is inserted and comes out clean. Allow the cake to cool for 10 to 15 minutes in the pan and then invert it onto a cooling rack and allow it to cool for at least an hour before glazing and topping with pecans.
After cooling, make the desired icing by combing the ingredients in a medium bowl and whisk until smooth. Pour evenly over the cake and allow it to set.