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Name: Sweet Potato Pound Cake
Prep time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 3 Eggs RM TEMP; 2 c milk; 1/2 VANILLA BEAN SPLIT LENGTHWISE; CINNAMON SAUCE:; 1/2 ts Ground cinnamon; 1/2 ts Ground nutmeg; 1/2 c Sugar; 1 1/2 c Cake flour; 1/2 c Unsalted butter; 3 STICKS CINNAMON CRUSHED; PRALINE OR TOFFE ICE CREAM; 1/2 ts Salt; 1/2 c Sour cream; 1 1/4 c SUGGAR PLUS 2TBS; 1 8-oz SWEET POTATO BAKED,PEELED, PUREED; 1 ts Vanilla extract; 1/4 c Sour cream; 1/2 ts Baking soda; 4 Egg yolks

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INGREDIENTS

3 Eggs ; RM TEMP
2 c milk
1/2 VANILLA BEAN ; SPLIT LENGTHWISE
CINNAMON SAUCE:
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 c Sugar
1 1/2 c Cake flour
1/2 c Unsalted butter
3 STICKS CINNAMON ; CRUSHED
PRALINE ; OR TOFFE ICE CREAM
1/2 ts Salt
1/2 c Sour cream
1 1/4 c SUGGAR ; PLUS 2TBS
1 8-oz SWEET POTATO ; BAKED,PEELED, PUREED
1 ts Vanilla extract
1/4 c Sour cream
1/2 ts Baking soda
4 Egg yolks

Servings

INSTRUCTIONS

CAKE: Preheat over to 300F. Lightly oil 8 1/2 x 4 1/2 x 2 5/8 inch loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter and sour cream in large bowl until well blended. Gradually add sugar and beat until well blended. Gradually add sugar and beat until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in 1/2 cup sweet potato puree and vanilla. Stir in dry ingredients Transfer to prepared pan. Bake until tester inserted into center co9mes out clean, about 1 hour 15 minutes. Cool cake in pan on rack 30 minutes. Cut around sides of pan with knife. Turn cake out onto rack and cool. SAUCE: Combine milk and cinnamon sticks in heavy medium sauce pan Scrape in seeds from vanilla bean ; add bean. Bring to boil. Remove from heat. Cover and let steep 15 minutes. Wisk yolks and sugar in bowl to blend. Slowly beat milk mixture into egg mixture. Strain custard into same saucepan. Cook over medium-low heat until custard tickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 15 minutes; do not boil. Pour custard into bowl. Whisk in sour cream. Cover and chill until cold, stirring occasionally. Cut cake into slices and transfer to plates. Top with ice cream and sauce.

NOTES

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Sweet Potato Pound Cake

3  Eggs RM TEMP
2 c milk 
1/2  VANILLA BEAN SPLIT LENGTHWISE
  CINNAMON SAUCE: 
1/2 ts Ground cinnamon 
1/2 ts Ground nutmeg 
1/2 c Sugar 
1 1/2 c Cake flour 
1/2 c Unsalted butter 
3 STICKS CINNAMON CRUSHED
  PRALINE OR TOFFE ICE CREAM
1/2 ts Salt 
1/2 c Sour cream 
1 1/4 c SUGGAR PLUS 2TBS
1 8-oz SWEET POTATO BAKED,PEELED, PUREED
1 ts Vanilla extract 
1/4 c Sour cream 
1/2 ts Baking soda 
4  Egg yolks

CAKE: Preheat over to 300F. Lightly oil 8 1/2 x 4 1/2 x 2 5/8 inch loaf  pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat  butter and sour cream in large bowl until well blended. Gradually add sugar  and beat until well blended. Gradually add sugar and beat until mixture is  light and fluffy.  Add eggs 1 at a time, beating well after each addition.  Mix in 1/2 cup sweet potato puree and vanilla. Stir in dry ingredients  Transfer to prepared pan. Bake until tester inserted into center co9mes out  clean, about 1 hour 15 minutes. Cool cake in pan on rack 30 minutes. Cut  around sides of pan with knife. Turn cake out onto rack and cool.    SAUCE:  Combine milk and cinnamon sticks in heavy medium sauce pan Scrape  in seeds from vanilla bean ; add bean. Bring to boil. Remove from heat.  Cover and let steep 15 minutes. Wisk yolks and sugar in bowl to blend.  Slowly beat milk mixture into egg mixture. Strain custard into same  saucepan. Cook over medium-low heat until custard tickens and leaves path  on back of spoon when finger is drawn across, stirring constantly, about 15  minutes; do not boil. Pour custard into bowl. Whisk in sour cream. Cover  and chill until cold, stirring occasionally.    Cut cake into slices and transfer to plates. Top with ice cream and sauce.

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Nutrition

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Serving Size: 1 Serving (351g)
Recipe Makes: 10

Calories: 1204
Calories from Fat: 726 (60%)

Amt Per Serving		% DV

	Total Fat 80.7g	108 %
	Saturated Fat 44.3g	222 %
	Monounsaturated Fat 24.4g
	Polyunsanturated Fat 5.8g
Cholesterol 1142.8mg		352 %
Sodium 231.1mg		8 %
Potassium 379.7mg		10 %
Total Carbohydrate 96.4g		28 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 93.1g
Protein 25.7g		37 %
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: 1204

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