Seriously You Can Make it SWEET POTATO POUND CAKE Very Easy
Sweet potatoes are perfect for your next holiday dinner and everyday meals. Now for the leftover sweet potato challenge. However, I have the solution for you. This recipe for a sweet potato pound cake is one of my favorite sweet potato recipes. Fluffy and moist, and deliciously sweet, this is a pound cake like no other!
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Easy Sweet Potato Pound Cake with Cream Cheese Icing!
Hi guys! Welcome to another video. In today's video, we will be showing you how to make an Easy Sweet Potato Pound Cake from scratch. If you have any questions, please leave them down below in the comment section. Also, we will be giving away a $100.00 gift card and all you have to do is SUBSCRIBE (it's free), LIKE, COMMENT, hit the notification bell, leave your Instagram handle and SHARE this video to be entered into the giveaway. Once we reach 1,000 subscribers, we will announce the winner. Good luck! #homemade #poundcake #thanksgiving #poundcakerecipe #chanellandbuck
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Ingredients:
2 cups of Sugar
1 stick of butter
1 1/2 cups of brown sugar
3 cups of flour
4 Eggs
2 teaspoons of baking powder
1 1/2tablespoon of cinnamon
1 1/2 baking soda
11/2 tablespoon of nutmeg
2 cups of Sweet Potatoes
2 tablespoons of OJ
1 tablespoon of vanilla
1 8oz package of cream cheese
2 tablespoons of Buttermilk
Bake at 350 degrees for 1 hour 5-10 minutes. Depending on your oven
Sweet Potato Pound Cake Recipe - How To Make Sweet Potato Pound Cake - Ellen’s Thanksgiving Series
Hello and Happy Thanksgiving my Friends, welcome to the fourth episode of my Thanksgiving Series and to my Southern Kitchen!
Sweet Potatoes are a staple at a Southern Thanksgiving dinner weather it is a Side Dish or Dessert, so today I am making a yummy Dessert that will satisfy your guest and Sweet Tooth at Thanksgiving, Sweet Potato Pound Cake!
Moist, decedent, down-home Cake full of fresh Sweet Potato flavor and spices and topped with a Marshmallow Creme Glaze and chopped Pecans! Everyone will love and enjoy this, it’s inexpensive, and you will want to make it every year!
1 cup canola or vegetable oil
1 1/2 cups white sugar
1/2 cup packed light brown sugar
4 extra large or jumbo eggs, room temperature
2 cups purée sweet potatoes (about 2 to 3 medium sweet potatoes, peeled, rinsed, and cut into chunks)
1 1/2 teaspoons pure vanilla extract
1 tablespoon freshly squeezed orange juice
3 cups self-rising or all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons baking powder (if using all-purpose flour)
1/2 teaspoon baking soda
1/4 teaspoon salt (if using all-purpose flour)
Marshmallow Creme Glaze
1 (7 or 8 ounce) jar Marshmallow Creme
2 ounce cream cheese or cream cheese spread, room temperature
1/4 cup powdered sugar, sifted or whisked
1 tablespoon evaporated milk (may need more)
3/4 cup toasted pecans, chopped
Preheat Oven to 350 Degrees
Spray a 10-inch bundt cake pan with baking spray and flour (Baker’s Joy or PAM Baking). Set aside.
In a medium saucepan cover with water over high heat, add in the sweet potatoes, bring to a boil and let them cook until fork tender about 15 to 20 minutes. Drain the sweet potatoes and rinse under cold water to stop them from cooking. Place the cooked potatoes into a blender or food processor, add in a little water, and purée until smooth.
In a medium bowl, add in the flour, baking soda, cinnamon, nutmeg (baking powder and salt, if using); sift or whisk together until well combined. Set aside.
In a large bowl, add in the oil, white sugar, brown sugar, eggs, vanilla extract, orange juice, and purée sweet potatoes; whisk everything together until well blended (you may also use a hand mixer or stand mixer with paddle attachment, mix on medium speed). Slowly add in the flour mixture and continue mixing until well combined (be careful not to over mix). Pour the cake batter into the prepared Bundt pan, shake and bang the pan a few time to get the air bubbles out. Bake for 1 hour and 20 minutes or until toothpick in the center comes out clean. Remove from the oven and let it rest in the pan for 10 to 20 minutes then remove the cake from the pan and let it cool completely on a wire rack. Then place the pound cake onto a cake stand then drizzle the marshmallow creme glaze on top and and immediately sprinkle with chopped pecans, serve and enjoy!
Cover cake with a cake topper and let it sit overnight to deepen the sweet potato flavor.
For the Marshmallow Creme Glaze
In a medium or large bowl, add in the marshmallow creme, cream cheese, powdered sugar, and evaporated milk; whisk until well incorporated and silky.
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The Best Recipe! Sweet Potato Pound Cake!
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Sweet Potato Pound Cake
8 oz. softened cream cheese
1/2 butter room temp
4 large eggs
2 1/2 cups cooked, mashed sweet potatoes
1t. vanilla
2 cups sugar
3 cups all purpose flour
2 t. baking powder
1 t. baking soda
1/4 t. Salt
1 t. cinnamon
12 cup bundt pan or 2 loaf pans
350 degree oven
50 to 65 minutes
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Sweet Potato Pound Cake
0:00 Intro
0:26 how to make pound cake
12:26 window pane suit
3 sticks butter
3 cups flour
3 cups granulated sugar
6 eggs
1 block cream cheese
1/2 cup brown sugar
3 tbsp baking powder
1.5 tsp maple extract
1.5 tsp banana extract
2 tbsp vanilla essence
1-3 med to large sweet potatoes
1/4 cup dark rum
How to make a Homemade Sweet Potato Pound Cake
New Orleans native Charlie Andrews demonstrates on how to make a Homemade Sweet Potato Pound cake. This cake combines the Sweet Potato pie and the southern pound cake to create another Southern Classic cake you can try for the holidays. This recipe calls for 15 to 20 servings depending on how you slice it, and it is delicious. Hope you all will give this classic pound cake a try.
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