World's Best Sweet Potato Pound Cake

Ingredients

½ cup unsalted butter, softened, plus additional for greasing bundt pan

1 (8 ounce) package Neufchatel cheese, softened

1 ½ cups brown sugar

1 ½ cups sugar

4eggs, at room temperature

2 ½ cups sweet potatoes, baked, cooled, and pureed

3 cups cake flour, plus more for dusting

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

2 teaspoons vanilla extract

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.

Step 2

Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.

Step 3

Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.

Step 4

Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

Cook's Notes:

To make your own sweet potato puree, poke several holes in sweet potatoes and bake on a parchment lined cookie sheet at 400 degrees F for 45 to 60 minutes or until done. Once cooled, peel and puree sweet potatoes in a food processor or powerful blender.

Regular cream cheese can be used in place of Neufchatel cheese.

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World's Best Sweet Potato Pound Cake

Ingredients

Directions

Cook's Notes: