Sweet potatoes during the holidays are a must in our household. This time I decided to do something different other than a casserole or a pie. I used white sweet potatoes, but any sweet potatoes will do. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!
Ingredients
- unsalted butter, softened, plus additional for greasing bundt pan: 0.5 cup
- Neufchatel cheese: 1 pack (8 ounce pack, softened)
- ½ cups brown sugar: 1 piece
- ½ cups sugar: 1 piece
- eggs, at room temperature: 4 piece
- ½ cups sweet potatoes, baked, cooled, and pureed: 2 piece
- cake flour: 3 cups (plus more for dusting)
- baking powder: 2 tsp
- baking soda: 1 tsp
- cinnamon: 1 tsp
- ground nutmeg: 0.5 tsp
- ground ginger: 0.25 tsp
- salt: 0.25 tsp
- vanilla extract: 2 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
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Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
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Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
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Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
