Sweet Potato Pound Cake

Submitted by Lillian Robinson

Ingredients:

(Pound Cake)

• 3 cups flour

•   2 tsp baking powder

•   2 tsp banking soda

•   1/4 tsp kosher salt

•   2 heaping tsp cinnamon

•   1 tsp ground nutmeg

•   1/4 tsp ground clove

•   2 cups butter, softened

•   1 cup sugar

•   1 cup brown sugar

•   4 eggs

•   2 egg yolks

•   11/2 cups mashed sweet potato

•   Vanilla extract until its feels good

•   11/2 cups sour cream

•   Extra butter and oil to grease pan

(Caramel Pecan Sauce)

• 1 cup sugar

•   1/4 cup water

•   4 tbs butter

•   3/4 cup heavy cream

•   Hefty pinch of salt

•   Splash of vanilla extract

•   1 oz of grand marnier liqueur (optional)

•   1 to 11/2 cups chopped pecans

*Quick Notes:

• You'll need a 10-12 cup bundt pan.

• Make sure all items are room temperature

• You can reduce the white sugar if sweet potato is naturally really sweet

• Canned sweet potato will not work. I recommend roasting and mashing

Directions (Cake):

1. Pre-heat oven to 350

2. Thoroughly butter and flour bundt pan, set aside

3. Mix flour, baking powder, baking soda, salt, cinnamon, and spices well and set aside

4. In a separate bowl with a mixer on medium low start to beat the butter until creamy and fluffy, the color should slightly lighten

5. Add sugars and mix on medium low speed for about 3-4 minutes

6. Add eggs in one at a time and fully incorporate before adding the next. Remember to scrap down the bowl and fold batter to make sure everything is mixed well

7. Add sweet potato mash and vanilla, continue to mix on medium low speed

8. Alternate adding dry mixture an sour cream. Start with 1/3 of the flour mixture, mix into batter fully. Add 1/2 of sour cream, mix into batter fully. Repeat mixing steps: flour, sour cream, ending in flour.

9. Scrape down and fold to make sure everything is homogenous and no dry flour bits

10. Add into greased and floured pan evenly

11. Tap on the counter to get any air out

12. Bake for about 1 hour

13. Cool in pan for 30 minutes

14. Flip out onto wire rack or plate and let cool completely

Directions (Caramel Sauce):

1. Over low heat mix water and sugar until sugar is dissolved

2. Once sugar is dissolved, do not stir and let simmer until it turns an amber color

3. While stirring, add butter until mixed in

4. Next, slowly stir in cream and orange liqueur

5. Cook for about 2-3 minutes to cook alcohol out. Should be thick enough to coat back of a spoon

6. Turn off heat, add salt and vanilla

7. Add pecans

8. Let cool for 10-15 minutes. It should thicken. If it's too thick pop in microwave for 15-20 seconds

9. Add to cool cake right before serving

   * Can be made 3 days in advance and stored in the fridge.

   * Pop in to microwave to reheat and follow step 8