Reviewed on Nov. 22, 2009 by jaylee333
This is a surprisingly fantastic cake. I made it because I had 2 cans of sweet potatoes on hand. I drained them and whipped them in the mixer bowl and removed them before beginning the recipe. Followed the recipe almost exactly, except added about 1/3C more sweet potatoes as that was left from the cans, and the batter seemed way too thick. It was still thick with this addition, but baked up light and buttery with a perfect texture. As with all pound cakes, cream the butter/sugar/egg mixture about 10 min at a good clip before continuing the recipe and the texture will be the one you are looking for in a pound cake. I did add 1/4 tsp pure orange extract to the cake, and then made the glaze with butter and Grand Marnier. Would be just as good without glaze.