Tasty Tuesday....

SWEET POTATO POUND CAKE

Serves 10 – 12 or more if cut smaller

Total time to make and cook 2 hrs. 40 min.

Ingredients

1 (8 oz package cream cheese softened

½ C butter, softened

2 C’s sugar

4 large eggs (take out of refrigerator a little while before using)

2 ½ C mashed cooked sweet potatoes. (I used canned

that is already mashed, it made it SO much easier. I believe the can

was blue. Anyway it was the only mashed one on the shelf and I felt

lazy that day.)

3 C all-purpose flour

2 tsp baking powder

1 tsp baking soda

¼ tsp salt

1 tsp ground cin or nutmeg

1 tsp vanilla extract

DIRECTIONS

1. Preheat oven to 350. Beat cream cheese and butter at medium speed with a heavy duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add sweet potatoes and beat well.

2. Stir together flower, next 3 ingredients, and, if desired cinnamon in a medium bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan.

3. Bake at 350 for 1 hour and 5 minutes to 1 hour and 10 min. or until along wooden pick inserted in center comes out clean. Cool in pan on a wire rack (10 min) Remove from pan to wire rack and cool completely about 1 hour.

FROSTING

I used 4 oz of softened cream cheese with powdered sugar and a little milk and beat until it was all blended and thick, and then I just did the top and let it run over the sides. I think after eating it I would have frosted the sides as well.

You could do this in 2, 9 in round cake pans or loaf pans.

It really stays moist even after cutting it and holding for a few days in the cake dome.