Do you ever make a recipe solely because you had an ingredient in your cabinet that needs to be used? I have had this can of pureed sweet potato that I bought at Trader Joe’s over a year ago. I pass by it every once and a while and always think, “I need to use this.” Well today I did the same thing (hello spring cleaning), except I also glanced at the expiration date and noticed it was July 2012. I hate waste and this was a great excuse to make cake!!!
I found Sing For Your Supper Blog while blog searching a couple of days ago while searching for Mexican food recipes and she has a recipe for a pumpkin cake that looked excellent. I decided to sub the pumpkin for sweet potato and go for it!
Sweet Potato Pound Cake
(Adapted from Sing For Your Supper Blog)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 cup canola oil
- 3 eggs
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1 can, sweet potato puree (15 ounces)
- 1 package vanilla pudding mix
- confectioner’s sugar, for dusting
- Preheat oven to 350 degrees. Mix sugars and oil together. Add eggs one at a time, mixing well in between. Add sweet potato. Mix dry ingredients together including flour, spices and pudding mix in a separate bowl. Add about a cup at a time of the dry ingredients to the wet stirring to combine. Spray bundt pan using butter baking spray and pour mixture into pan making sure that it’s even. Bake for 1 hour to 1 hour 5 minutes (check with toothpick to make sure cake is done).
- Cool for about 10 minutes before removing cake from pan. Let cool. Sprinkle with confectioners sugar.
After 10 minutes of resting it was time for dusting!
I made my son, Devin, take this picture. He did grunt first!
This cake recipe is a keeper. It is crispy around the edges and moist and gooey-good on the inside. Sweet enough to be a dessert but also light tasting so that you could have a piece with coffee in the morning!