Lovely and Moist ♪ Sweet Potato Pound Cake. "Sweet Potato Pound Cake that bakes up moist and velvety tender! Full of real sweet potato flavor with hints of brown sugar and cinnamon! Today we are making a sweet potato poundcake!

Perfect for Thanksgiving or Christmas or any other time you want a moist, spiced cake that smells heavenly. I used fresh sweet potatoes and everyone was so impressed with the taste. Southern-style sweet potato pound cake gets a jumpstart from a convenience mix. You can cook Lovely and Moist ♪ Sweet Potato Pound Cake using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients of Lovely and Moist ♪ Sweet Potato Pound Cake

You need 1 of Sweet potato.
Prepare 80 grams of Unsalted butter.
It's 2 of ○Egg yolk.
It's 50 grams of ○Caster sugar.
It's 2 of ◆Egg white.
You need 20 grams of ◆Granulated sugar.
Prepare 100 grams of ☆Cake flour.
It's 2 grams of ☆Cinnamon powder.
You need 20 grams of Condensed Milk.
It's 10 grams of Honey.
It's 50 ml of Heavy cream.

How many sweet potatoes do you need to make this yummy cake? Next time you're making sweet potatoes for dinner, do yourself a favor and throw in an extra potato to roast so you can make this moist and. Moist, a little crumbly and with just the right amount of sweetness to be serve with your favorite accompaniment, this pound cake recipe is a keeper! Obviously, I'm eating pound cake here so it may not be the healthiest way to go about eating sweet potatoes!

Lovely and Moist ♪ Sweet Potato Pound Cake step by step

Wash the sweet potato thoroughly and peel the potato partially, as shown in the picture. Cut off both ends, wrap with plastic wrap, and microwave until softened enough to mix and mash..
Separate the egg whites and yolks. You'll make a meringue with the whites, so keep in the refrigerator until use..
Bring the butter to room temperature. Sift together the ☆ cake flour and cinnamon. Preheat the oven to 180℃..
Mash and stir the softened sweet potato to your desired texture. Add the heavy cream, condensed milk, and honey. Mash it all together..
Using a wooden spatula, mix the softened butter until fluffy. When it becomes white and fluffy, add the caster sugar and mix with a hand mixer or whisk. Keep mixing until the texture of the sugar becomes fluffy and no longer coarse. Add the beaten room temperature egg yolk a little at a time and mix with each addition..
Add the mixture from Step 4 to the bowl from Step 5 and combine with a spatula..
Make the meringue. Add a pinch of salt (not listed) into the chilled egg whites. Beat with a hand mixer. Mix in the sugar a little at a time until firm peaks form. Divide the meringue in half and mix one half at a time into Step 6..
Lightly oil the pan and line with parchment paper. When the meringue is completely mixed into the batter, add the ☆ ingredients a little at a time and mix until thoroughly combined. Once mixed, pour into the pan. Create a long well in the center..
Bake at 180℃ for 50~55 minutes. It has a lot of moisture, so it might not look done, but if you stick a toothpick or skewer in the middle and it comes out clean, it's ready. It's kind of heavy, so it's like eating a Japanese sweet ♪.

But the way I look at it is I'd rather. Try this sweet potato pound cake, a twist on traditional pound cake that features nutrient-rich sweet potatoes. It's the perfect addition to holiday dessert The texture is very nice and moist but I felt it lacked depth of flavor. Before I modify a recipe I will make it as written. It needs more spices and as.