Ingredients:

  • 1 medium sweet potato (about 250g / 9 oz), scrubbed
  • 1 tablespoon olive oil (15ml)
  • 225g (1 cup) unsalted butter, softened
  • 300g (1 1/2 cups) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract (5ml)
  • 200g (1 1/2 cups) all-purpose flour
  • 1/2 teaspoon baking powder (2.5ml)
  • 1/4 teaspoon salt (1.25ml)
  • 1/2 teaspoon ground cinnamon (2.5ml)
  • 1/4 teaspoon ground nutmeg (1.25ml)
  • 120ml (1/2 cup) whole milk
  • 200g (approx. 3/4 cup) sweet potato puree
  • 60g (1/2 cup) powdered sugar (optional glaze)
  • 1-2 tablespoons milk or lemon juice (optional glaze)

Instructions:

  1. Preheat oven to 200°C (400°F). Rub sweet potato with olive oil and bake until very soft, about 45-60 minutes. Cool slightly, peel, and mash until smooth. Measure out 200g for the cake.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the prepared sweet potato puree until evenly distributed.
  7. Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang for easy removal.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake in a preheated oven at 175°C (350°F) for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  11. Whisk together powdered sugar and milk/lemon juice. Drizzle over cooled sweet potato pound cake.