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Name: Sweet Potato-Chocolate Pound Cake
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 16
Cuisine: American
Ingredients: 1 10- to 12-oz Sweet potatoes scrubbed; 8 ounces Semisweet chocolate chopped; 3 cups All purpose flour; 2 teaspoons Pumpkin Pie Spice; 1 1/2 teaspoons Baking powder; 1 1/2 teaspoons Salt; 1 cup Butter softened; 2 cups Sugar; 5 Eggs; 1 cup Sour cream; 1 tablespoon Vanilla; 2/3 cup Heavy cream; Sea Salt flakes

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INGREDIENTS

1 10- to 12-oz Sweet potatoes ; scrubbed
8 ounces Semisweet chocolate ; chopped
3 cups All purpose flour
2 teaspoons Pumpkin Pie Spice
1 1/2 teaspoons Baking powder
1 1/2 teaspoons Salt
1 cup Butter ; softened
2 cups Sugar
5 Eggs
1 cup Sour cream
1 tablespoon Vanilla
2/3 cup Heavy cream
Sea Salt flakes

INSTRUCTIONS

1. Pierce sweet potato several times with a fork. Microwave on high 5 minutes or until tender; let cool.

2. Halve sweet potato lengthwise. Scrape pulp into a medium bowl. Mash until smooth. Measure 3/4 cup (save any remaining for another use.) In a small microwave-safe bowl, microwave 2 ounces of the chocolate on high 30 to 45 seconds or until melted, stirring once.

3. Preheat oven to 350 degrees F. Grease and flour two 8-inch loaf pans or coat with nonstick spray for baking. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. In a large bowl beat butter and sugar on medium-high 2 to 3 minutes or until light and fluffy. Add eggs, one at a time, beating after each addition until combined. Gradually add flour mixture, beating until combined. Beat in mashed sweet potato, sour cream, and vanilla until combined. Transfer 3 cups batter to a medium bowl; stir in melted chocolate.

4. Alternately spoon mounds of each cake batter into prepared pans. Using a knife, swirl batters together. Bake 50 minutes or until a toothpick inserted near centers comes out clean. Let cool in pans on a wire rack 10 minutes. Remove from pans; let cool completely.

5. For ganache, in a small saucepan, bring cream just to boiling over medium-high. Remove from heat. Add remaining 6 ounces chopped chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Spoon ganache over cakes. Sprinkle with sea salt flakes.

NOTES

447 calories per serving; 23 g fat; 56 g carbs.

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Sweet Potato-Chocolate Pound Cake

1 10- to 12-oz Sweet potatoes scrubbed
8 ounces Semisweet chocolate chopped
3 cups All purpose flour
2 teaspoons Pumpkin Pie Spice
1 1/2 teaspoons Baking powder
1 1/2 teaspoons Salt
1 cup Butter softened
2 cups Sugar
5 Eggs
1 cup Sour cream
1 tablespoon Vanilla
2/3 cup Heavy cream
 Sea Salt flakes

1.  Pierce sweet potato several times with a fork.  Microwave on high 5 minutes or until tender; let cool.

2.  Halve sweet potato lengthwise.  Scrape pulp into a medium bowl.  Mash until smooth.  Measure 3/4 cup (save any remaining for another use.)  In a small microwave-safe bowl, microwave 2 ounces of the chocolate on high 30 to 45 seconds or until melted, stirring once.

3.  Preheat oven to 350 degrees F.  Grease and flour two 8-inch loaf pans or coat with nonstick spray for baking.  In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt.  In a large bowl beat butter and sugar on medium-high 2 to 3 minutes or until light and fluffy.  Add eggs, one at a time, beating after each addition until combined.  Gradually add flour mixture, beating until combined.  Beat in mashed sweet potato, sour cream, and vanilla until combined.  Transfer 3 cups batter to a medium bowl; stir in melted chocolate.

4.  Alternately spoon mounds of each cake batter into prepared pans.  Using a knife, swirl batters together.  Bake 50 minutes or until a toothpick inserted near centers comes out clean.  Let cool in pans on a wire rack 10 minutes.  Remove from pans; let cool completely.

5.  For ganache, in a small saucepan, bring cream just to boiling over medium-high.  Remove from heat.  Add remaining 6 ounces chopped chocolate (do not stir).  Let stand 5 minutes.  Stir until smooth.  Spoon ganache over cakes.  Sprinkle with sea salt flakes.

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Nutrition

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Serving Size: 1 Serving (133g)
Recipe Makes: 16 Servings

Calories: 307
Calories from Fat: 176 (57%)

Amt Per Serving		% DV

	Total Fat 19.5g	26 %
	Saturated Fat 12g	60 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 0.8g
Cholesterol 43.3mg		13 %
Sodium 7405.5mg		255 %
Potassium 170.5mg		4 %
Total Carbohydrate 29.7g		9 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 28.2g
Protein 5.1g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 307

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