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Sweet Potato Pound/Pudding

A moist and delicious sweet potato pound cake with warm spices.
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Prep Time 20 minutes
Cook Time 1 hour
Servings 12 slices
Calories 300 kcal

Equipment

  • 9x13 inch baking pan Or a similar sized loaf pan
  • Mixer Handheld or stand mixer

Ingredients
  

Wet Ingredients

  • 2 cups mashed sweet potatoes
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 cup milk

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  • In a large bowl, cream together the softened butter and sugar until light and fluffy.
  • Beat in the eggs one at a time, then stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, cinnamon, nutmeg, salt, and baking powder.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  • Stir in the mashed sweet potatoes.
  • Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let cool completely before serving.

Notes

For a richer flavor, use brown sugar instead of granulated sugar. You can also add chopped nuts or chocolate chips to the batter.