Pecan-Crust Sweet Potato Pound Cake

Name: Pecan-Crust Sweet Potato Pound Cake
Ingredients: 4 medium sweet potatoes (2 cups cooked); 1/2 cup cold buttermilk; 1-1/2 tablespoons unsalted butter, softened, for the pan; 3/4 cup coarsely chopped pecans; 1 cup packed light-brown sugar, plus 2 tablespoons; 3 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1 cup (2 sticks) unsalted butter, at room temperature; 1 cup sugar; 4 large eggs, at room temperature; 2 teaspoons vanilla extract; 2 teaspoons grated orange zest

"This is one of our favorite vegetable cakes. It is tender, faintly spicy, and has a light orange crumb. Plus, it’s large enough to feed a crowd—perfect for holiday parties or whenever a festive “show off” cake is in order...."

INGREDIENTS

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4 medium sweet potatoes (2 cups cooked)

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1/2 cup cold buttermilk

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1-1/2 tablespoons unsalted butter, softened, for the pan

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3/4 cup coarsely chopped pecans

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1 cup packed light-brown sugar, plus 2 tablespoons

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3 cups all-purpose flour

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2 teaspoons baking powder

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1 teaspoon baking soda

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1 teaspoon salt

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1/2 teaspoon cinnamon

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1/2 teaspoon nutmeg

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1 cup (2 sticks) unsalted butter, at room temperature

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1 cup sugar

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4 large eggs, at room temperature

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2 teaspoons vanilla extract

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2 teaspoons grated orange zest

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