sweet potato "please don't call the pound" cake

Name: Sweet Potato "Please Don't Call The Pound" Cake
Prep time: 10 min
Cook time: 1 h 10 min
Ingredients: 2 cup(s) sweet potatoes, cooked, cooled & mashed; 1 teaspoon(s) pure vanilla extract; 1/2 cup(s) honey; 4 x large eggs; 1/2 cup(s) vegetable shortening; 3 cup(s) unbleached white flour; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 2 teaspoon(s) cinnamon, ground; 1/2 teaspoon(s) nutmeg; FROSTING (OPTIONAL):; 1/2 cup(s) vegetable shortening; 2 - 8 oz. package(s) cream cheese, room temperature; 1/2 teaspoon(s) canola oil

(4 ratings)

review

Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Clyde & Horton just love this! You can either make it into a tube/bundt, loaf or pupcakes!

(4 ratings)

prep time 10 Min

cook time 1 Hr 10 Min

Ingredients For sweet potato "please don't call the pound" cake

2 c

sweet potatoes, cooked, cooled & mashed
1 tsp

pure vanilla extract
1/2 c

honey
4 x lg

eggs
1/2 c

vegetable shortening
3 c

unbleached white flour
2 tsp

baking powder
1/2 tsp

baking soda
2 tsp

cinnamon, ground
1/2 tsp

nutmeg
FROSTING (OPTIONAL):
1/2 c

vegetable shortening
2 - 8 oz. pkg

cream cheese, room temperature
1/2 tsp

canola oil

How To Make sweet potato "please don't call the pound" cake

1
Preheat oven to 350 degrees F. Grease pan desired (tube, bundt, loaf or muffin/cupcake).

2
In a large bowl, beat together potatoes, vanilla, & honey until well blended. Add the eggs, one at a time, beating 1 minute for each egg. Add shortening & beat until well combined.
3
In another bowl, mix together flour, baking powder, soda, cinnamon & nutmeg. Slowly add the flour mixture to the sweet potato mixture. Beat on slow speed until combined. Pour batter into prepared pan.
4
Bake for 60 - 70 minutes. Cool. Store in sealed container in refrigerator.
5
FROSTING: While cake is cooling, beat shortening, cream cheese & oil in a medium bowl until smooth.
6
Clyde approved!
7
Horton approved!
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