Pecan-Crust Sweet Potato Pound Cake

Recipe for Pecan-Crust Sweet Potato Pound Cake
Becky Luigart-Stayner

Sweet Potatoes:


4 medium sweet potatoes (2 cups cooked)
1/2 cup cold buttermilk


For sweet potatoes: Preheat the oven to 400°F. Pierce each potato twice with a paring knife and place the potatoes on a foil-lined baking sheet. Bake for 45 to 55 minutes, until the centers are soft. (Check with a paring knife or fork.) Carefully slice the potatoes in half to let off steam. When they are cool enough to handle, scoop out 2 cups of flesh and place it in a food processor. Add the buttermilk and process until smooth. Refrigerate to cool. (Refrigerate any unused potato flesh for another use.)


An Easy Fix for a Dark Finish


Makes 16 servings.

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I recently picked up the

I recently picked up the Everyday Baking Cookbook at my local grocery store. I needed to make a dessert for a church event, and I chose to make the Pecan Crust Sweet Potato Pound Cake. I really enjoyed making this cake. The color of the sweet potato mixture was beautiful! The fragrance of it baking....yummy! And, when I turned it out of the pan....perfect!....just like the picture in the cookbook. I asked the ladies who were working with me in the kitchen at church to give it a "taste test". It received rave reviews! Even though it takes a little planning and time to bake the sweet potatoes and blend them in the food processor, it is well worth it! This will be a fall recipe I will use often. Thanks for the new recipe!