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Pecan Crust Sweet Potato Pound Cake | Almanac.com
Bake pecan-crust sweet potato pound cake with buttermilk, cinnamon, nutmeg, and orange zest. This Bundt cake has a brown sugar and pecan topping and serves 16.
Rezept
Zutaten:
- 4 medium sweet potatoes (2 cups cooked)
- 1/2 cup cold buttermilk
Arbeitsschritte:
- For sweet potatoes: Preheat the oven to 400°F.
- Pierce each potato twice with a paring knife and place the potatoes on a foil-lined baking sheet.
- Bake for 45 to 55 minutes, until the centers are soft. (Check with a paring knife or fork.) Carefully slice the potatoes in half to let off steam.
- When they are cool enough to handle, scoop out 2 cups of flesh and place it in a food processor.
- Add the buttermilk and process until smooth.
- Refrigerate to cool. (Refrigerate any unused potato flesh for another use.)
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