Sweet Potato Pound Cake w/Rum Glaze’ & Pecans

Sweet Potato Pound Cake w/Rum Glaze’ & Pecans

Sweet Potato Pound Cake w/Rum Glaze’ & Pecans

For the record, cake is not health food. I get that. Really. But as we prepare for Thanksgiving (3 weeks from today!), I’m trying to include as many fresh, local ingredients into our Thanksgiving meal as possible. And for the record, that meal involves cake. And pie.

Don’t judge–you know you want cake, too. Or pie. Or maybe both.

Here in North Carolina, we produce sweet potatoes. A lot of them. Not only are sweet potatoes naturally sweeter than their other tuber cousins, they are packed with vitamins, fiber and antioxidants. After watching THIS video about sweet potatoes, we typically buy organic sweet potatoes because who wants a “bud nip” cake? Not me. Not even with ice cream.

You’ll Need :

Cake

8 oz. cream cheese, softened
1/2 cup unsalted butter, softened
1.5 cups organic cane sugar
4 large eggs
2 1/2 cups cooked, mashed sweet potatoes (2 large or 3 smaller potatoes)
3 cups whole wheat all-purpose flour (I love King Arthur’s flour)
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tbsp. ground cinnamon or ground nutmeg
2 tsp. vanilla extract

Praline Glaze

1/2 cup packed light brown sugar
1/4 cup unsalted butter
3 tbsp. milk
2 tsp. vanilla extract
1 cup powdered sugar
1 cup spiced pecans (you can make these, but I buy them already “spiced” at Trader Joes)

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