Sweet potato pound cake with maple syrup glaze from The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables (page 244) by Ken Haedrich

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Notes about this recipe

  • MollyB on January 02, 2021

    This is such a great cake! It's very hard to stop eating it. We all had seconds on dessert and were then happy to have it with coffee the next morning. Quite a bit of work with the sweet potato puree and the maple icing in addition to the cake, but it was worth it. 2 medium-to-large sweet potatoes produced the right amount of puree for me. Worked well in a large bundt pan.

  • anya_sf on April 30, 2020

    I found a small roasted sweet potato in my freezer (about 1/2 cup pureed) and adapted this recipe to use it, making 1/3 recipe in an 8.5"x4.5" loaf tin. The loaf was rather squat (tin was a bit too large); it took 45 minutes to bake. I didn't bother with the glaze, but substituted maple sugar for granulated in the cake. The resulting cake was quite nice, so I'd definitely try this recipe again as written when I have more sweet potatoes and would also try the glaze.

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