Sweet Potato Pound Cake 2

Sweet Potato Pound Cake
Recipe type: Dessert
Serves: 12
Prep time:
Cook time:
Total time:
(Optional Icing) 8 oz. cream cheese, softened at room temp. Beat in ½ cup sugar, then beat in 1 cup powdered sugar. Fold in 8 oz. Cool whip.
  • 1 (8-oz.) pkg. cream cheese, softened
  • ½ cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2½ cups cooked, mashed sweet potatoes
  • 3 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. ground allspice
  • 1 tsp. vanilla flavoring
  1. Preheat oven to 350 degrees.
  2. Beat cream cheese and butter at medium speed until creamy.
  3. Gradually add sugar, beating until light and fluffy.
  4. Add eggs one at a time, beating just until yellow disappears.
  5. Add sweet potatoes and beat well.
  6. Stir together flour, next three ingredients and if desired allspice, in a medium bowl.
  7. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition.
  8. Stir in vanilla.
  9. Spoon batter into a greased and floured 10-inch tube pan!
  10. Bake at 350 degrees for 1 hour and 10 minutes or until a long thin chopstick inserted in center comes out clean.
  11. Cool in pan 10 minutes.
  12. Remove from pan and cool for 1 hour or until completely cool!

About Peggy

Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.


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