Sweet Potato Sour Cream Pound Cake—a delicious butter pound cake made with fresh sweet potato, aromatic spices, and sour cream topped with a luscious Maple Pecan Praline Sauce.
1 1/2csweet potatocooked and mashed (about 2 large potatoes)
1csugar
3/4clight brown sugar packed
4eggs
1 1/2csour cream
2tspvanilla extract
2tspbaking powder
1tspbaking soda
1 1/2tspcinnamon
3/4tspsalt
1/2tspginger
1/4tspnutmeg
Maple Pecan Praline Sauce
1 1/4clight brown sugar
1cpecanschopped
1/2csalted butter
1/2cheavy cream
1/4cmaple syrup
2tspvanilla
1/4tspkosher salt
Instructions
Preheat oven to 350 degrees. In a medium bowl mix together the flour, salt, baking powder, and soda, nutmeg, ginger, and cinnamon and set aside.
Use a stand mixer to cream the butter, sugars, and vanilla together. Follow with the eggs one at a time then the sweet potato. Starting and ending with the dry mix, alternate adding sour cream and flour to the wet batter.
Prepare a 12-cup bundt or pound cake pan with butter or spray. Carefully scoop the batter in to the pan and bake for 55 to 60 minutes. A toothpick will come out clean when it’s done. Cool well before attempting to remove from the pan.
Maple Pecan Praline Sauce
To a saucepan over low flame, add brown sugar, cream, butter, and maple syrup. Allow the butter to melt and the sauce to come to bubbling stirring consistently, about 10-15 minutes. The sugar should be fully melted and the smooth sauce should resemble a smooth caramel.
Turn off the flame and add the vanilla extract, pecans, and kosher salt. Allow the sauce to cool to near room temperature before serving. The sauce will thicken as it cools.
Video
Notes
Here are the original measurements of the pound cake if anyone prefers it. Ty's Sweet Potato Praline Sour Cream Pound Cake (Original measurements)
3 c all-purpose flour, unbleached (I did not use proper measure in this version of the recipe. I scooped directly from my containers so it was probably closer to 3 2/3 cups of flour)
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
3/4 tsp ginger
2 c butter
1 1/4 c sugar
3/4 c brown sugar, packed
6 eggs
1 1/2 c sweet potato, cooked
2 tsp vanilla
14 oz sour cream
Pecan Crumb Topping (Original topping was a streusel.)