This moist, tender pound cake pairs sweet potatoes with pecan praline for an irresistible combination!
2 cups (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
1 tablespoon cinnamon
1 tbsp vanilla extract
1 teaspoon salt
8 large eggs, room temperature
1 1/2 cups mashed cooked sweet potato (about 3-4 medium)
4 1/2 cups cake flour or White Lily All Purpose Flour
2/3 cup buttermilk, room temperature
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add cinnamon, vanilla, salt, and 1/2 cup flour, beat until combined. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add 2 cups of flour, beating until it just disappears. Beat in sweet potato. Beat in the rest of the flour, then drizzle in the buttermilk with the mixer running on low. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 to 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely. Make Pecan Praline Icing (recipe below). Set the wire rack over a heat proof surface to catch any drips. While the glaze is still hot, pour over cake. Let cake sit until glaze begins to harden, then transfer to serving plate.
Pecan Praline Icing
1 can (14 oz) sweetened condensed milk
2 cups sugar
2 sticks (1 cup) butter
1 tsp vanilla
1 1/2 cups pecans, chopped
Melt butter, sugar, and condensed milk in a pot on medium heat. Bring to a slow boil then reduce heat to medium low, scraping bottom occasionally. Once bubbling, cook for about 5 minutes or until it reaches 235F. Remove from heat and stir in pecans and vanilla. Pour over cooled cake set on wire rack.
