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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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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