This handsome cake tastes great freshly made, but the ginger flavor comes through even more strongly on the second day. Bonus: any leftover cake is delicious toasted for breakfast.
Boil, bake, or microwave whole, unpeeled sweet potatoes before mashing for this recipe. You can also substitute canned sweet potatoes; just pour off the syrup and rinse the potatoes before mashing; though the color may be lighter, the flavor is close to home-cooked. One 29-oz. can of sweet potato chunks yields about 2-1/4 cups mashed.
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Made this the first time two years ago for Thanksgiving. Now, It has become the most requested dessert for any occasion from fiends and family!
Delicious, especially when toasted the next day with a cup of tea or coffee.
Looking at recipe to make a second time and I'm shocked there aren't more reviews - Ya'll are missing out... This is a delicious moist poundcake!
Great cake. Made it to take to a party today and it was a hit. Tastes like Fall! Will make again.
Pound cake is moist and tender, a good fall alternative to spicier pumpkin cakes. I followed the recipe exactly as written using local Alabama red sweet potatoes. I have been baking cakes for more than 30 years, including professionally and this recipe is a definite keeper. My family's description is "delicious"
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