Back

Sweet Potato Pound Cake

logo
16327-Sweet-potato-pound-cake

Instructions

  1. Preheat oven to 350ºF. Grease 9- x 5-inch loaf pan; line bottom and sides with parchment paper. In large bowl, whisk together flour, baking powder, cinnamon, allspice, nutmeg, baking soda and salt.
  2. In separate bowl and using electric mixer on medium speed, beat butter and Organic Stevia until light and fluffy. Beat in eggs, one at a time, incorporating well after each addition. Beat in sweet potato and vanilla. With mixer on low, beat in one-third of the flour mixture at a time, alternating with half of the yogurt at a time, ending with flour mixture, just until combined.
  3. Scrape batter into prepared pan; smoothing top. Bake for 50 to 60 minutes or until tester inserted into center comes out clean. Let cool in pan for 15 minutes; turn out onto rack. Let cool completely. (Make-ahead: Wrap and store cake at room temperature for up to 2 days or wrap in heavy-duty foil and freeze up to 2 weeks.)

Tips:

  • Serve with a dollop of yogurt sweetened with Wholesome Organic Stevia and a few toasted pecans.
  • Slices of pound cake can also be toasted and served for breakfast or brunch.

Ingredients

  • 1 1/2 cups all-purpose flour, sifted
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp each ground allspice and nutmeg
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup unsalted butter, at room temperature
  • 1/2 cup Wholesome Organic Stevia
    Stevia_Thumbnail
    Organic Stevia
    Buy Now Find In Store
  • 4 eggs
  • 1 cup mashed cooked sweet potato
  • 1 tsp vanilla extract
  • 1/4 cup 2% plain yogurt

0 Comments

Write a Comment

  • Slide to unlock