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

3
Kimmi Knippel (Sweet_Memories)

By
@KimmiK

Clyde & Horton just love this!

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

Rating:

★★★☆☆ 4 votes

Comments:
Prep:
10 Min
Cook:
1 Hr 10 Min

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

How to Make Sweet Potato "Please Don't Call The Pound" Cake

Step-by-Step

  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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