Sweet Potato "Please Don't Call The Pound" Cake

Kimmi Knippel (Sweet_Memories) Recipe

By Kimmi Knippel (Sweet_Memories) KimmiK

Clyde & Horton just love this!

You can either make it into a tube/bundt, loaf or pupcakes!


Recipe Rating:
 4 Ratings
Prep Time:
Cook Time:

Ingredients

2 c
sweet potatoes, cooked, cooled & mashed
1 tsp
pure vanilla extract
1/2 c
honey
4 x large
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

Directions

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!