Sweet Potato Pound Cake with Peach Glaze
Adapted from a recipe in “Dori Sanders Country Cooking”
Another big winner with taste testers. “Another home run,” said my doorman (a self-professed sweet potato expert) after his third piece.
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2-3 large sweet potatoes, cooked, mashed, about 2 ½ cups
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon each: baking soda, ground cinnamon, salt
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1/2 cup peaches, drained canned or cooked fresh
1 cup confectioner’s sugar
1/2 teaspoon vanilla
2 tablespoons milk
Heat oven to 350 degrees. Beat the butter and sugar with a mixer on medium speed, beating until light and fluffy. Add the sweet potatoes, beating until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Combine the flour, baking powder, baking soda, cinnamon, salt and nutmeg in a medium bowl, stirring well. Add to the creamed mixture in three parts, beating after each addition until well combined. Add the vanilla; beat until well combined.
Spoon batter into a large greased and floured tube pan; smooth the top. Bake until the top is just golden brown and an inserted knife comes out clean. Cool on a wire rack 3 minutes. Remove from the pan; cool completely on the rack.
Meanwhile, mash the canned or cooked peaches into a puree in a small bowl. Stir in the sugar, extract and milk. Drizzle over the top of the cooled cake. Makes 10 servings.