Sweet Potato Pound Cake with Cinnamon Cream Glaze
INGREDIENTS
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For the cake:
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3 and ¼ cups all-purpose flour
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2 tsp. baking powder
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½ tsp. baking soda
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½ tsp. freshly ground nutmeg
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½ tsp. salt
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½ cup milk (lowfat is fine)
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1 tsp. vanilla extract
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8 oz. (2 sticks) unsalted butter, at room temperature
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1 cup sugar
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1 cup light brown sugar
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4 large eggs
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2 cups mashed cooked sweet potatoes (Note from Jane: I only had two medium-sized potatoes on hand so, when mashed, that came out to barely 1 and 1/2 cups; I just went ahead and used that amount and it was fine.)
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For the glaze:
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1 cup sifted confectioner's sugar (or, if you hate sifting this stuff, just be sure to use Domino's 10X)
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2 Tbsp. 1/2 and 1/2
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1/2 tsp. ground cinnamon
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Combine the confectioner's sugar, half and half, and cinnamon in a small bowl. Stir, and keep stirring, until the sugar is completely absorbed and the glaze is completely smooth.
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Set a wire rack, with the cake atop it, over a rimmed sheet pan. Drizzle the glaze over the cooled cake.
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