Missy Gs Sweet Potato Pound Cake Food

THE BEST SWEET POTATO POUND CAKE

Steps:

• Preheat the oven to 325°F and generously spray a 10-cup bundt pan with baking spray or grease with butter and then set aside.
• In a large bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg together. Whisk the dry ingredients super well to combine and then set the bowl aside.
• Using a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add in the mashed sweet potato and continue beating to fully combine. Add in the eggs, one by one, beating until just combined after each addition. Then add in the vanilla and almond extract.
• Next, add in the flour mixture a little at a time in stages alternating with the buttermilk (ex: a little flour mixture, then a little buttermilk). Begin and end with the flour until all of the flour/buttermilk is combined within the cake batter until just combined- careful not to over mix.
• Empty the cake batter into the prepared bundt pan and use a spoon to evenly smooth the top of the cake batter nicely.
• Bake the cake for 1 hour and 10 minutes or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to continue cooling. While the cake cools, prepare the glaze.
• In a small saucepan over medium heat, melt the butter. Allow the butter to melt, undisturbed, to brown- the entire process takes about 5-6 minutes. You should hear the butter bubbling as it cooks. Then the butter will turn golden brown and have a nutty aroma with brown bits on the bottom- careful not to walk away as it can go from perfectly browned to burned in seconds! Once achieved, remove the saucepan from heat and set aside to cool down.
• In a large bowl, combine the powdered sugar and lightly cooled brown butter together and stir to combine. Pour in the milk along with the vanilla paste/extract and continue mixing until everything is well incorporated.
• Place the cake onto a large plate or cake vessel (with enough space/height to hold in the glaze to keep from spilling over) and drizzle the glaze over the pound cake. Let the glaze sit on the cake for a few minutes to set.
• Garnish the cake with chopped pecans, if desired. Then slice the sweet potato pound cake into wedges and serve warm with ice cream, if you'd like. Enjoy!

SWEET POTATO POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff). , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

SWEET POTATO POUND CAKE WITH MOLASSES GLAZE

Steps:

• Bake the sweet potatoes at 375° for 1 hour or until tender.
• Allow potatoes to cool, then peel, mash, and set aside in a bowl.
• Preheat oven to 350°; thoroughly grease and flour a 10-inch tube pan, or spray it with baking spray.
• In a bowl, mix together the flour, baking powder, baking soda, nutmeg, and salt; set aside.
• In a big bowl, cream the butter and sugar until light and fluffy, stopping once or twice to scrape down the sides of the bowl.
• Add the eggs one at a time, beating well after each addition.
• Add the vanilla and sweet potatoes, and mix until the batter is combined (expect that the batter may look curdled at this point).
• With the mixer on low speed, gradually add in the flour mixture.
• Mix to just incorporate.
• Scrape the batter into the prepared pan and bake for 45-50 minutes or until the cake springs back when pressed lightly and a pick comes out clean.
• Cool the cake in the pan or a wire rack for 20 minutes.
• Run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack to cool completely.
• The glaze-combine the powdered sugar, molasses, and nutmeg in a small bowl.
• Mix until the sugar is completely absorbed and the glaze is smooth.
• Spoon the glaze over the cake while it is still warm and serve.

MISS GLADYS' SWEET POTATOES

Steps:

• In a medium saucepan set over medium heat, add the potatoes, sugar, butter and nutmeg, and cover, allowing the butter to melt and the potatoes to release some of their water, about 10 minutes. Add the salt and stir. Cover and cook for 35 to 40 minutes, stirring occasionally and breaking up the potatoes with a wooden spoon. Serve hot.

MISSY G'S SWEET POTATO POUND CAKE

Steps:

• Preheat oven to 325°.
• Bake your sweet potatoes for at least 45 minutes; use a knife to test for doneness-the potato should be very mushy inside its shriveled skin.
• Remove from oven and cool for 1 hour.
• Slit each skin lengthwise and remove, leaving the soft, orange center.
• Mash with a potato masher and measure out 2 cups for this recipe.
• Cool to room temperature before mixing the cake.
• Make the cake-position oven rack so the cake will sit in the middle of the oven, preheat oven to 325°.
• Line the bottom of a 10-inch tube pan with parchment paper, and spray the sides and bottom with baking spray.
• Cream the butter with a mixer on medium speed.
• Combine the sugars in a separate bowl.
• Gradually add to the creamed butter, 1/4 cup at a time, beating at medium to high speed after each addition.
• Add the eggs, one at a time, beating a medium to high speed for 1 minute after adding each one.
• Decrease mixer speed to low and add the mashed potatoes, 1/2 cup at a time.
• In a separate bowl, dry whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
• In another bowl, combine the milk, vanilla, and maple flavoring.
• With the mixer still on low speed, alternately add the flour mixture and milk mixture, beating after each addition.
• Start with a third of the flour mixture, beat, then add half of the milk mixture, beat again, and repeat until the last of the flour mixture has been added and beaten inches.
• Turn off the mixer, scrape down the sides of the bowl with a spatula and then mix the batter on medium to high speed for 2 minutes.
• Slow the mixer down to the lowest speed and add the apples, mixing until just incorporated.
• Pour the batter into the prepared pan; smooth with the back of a spoon.
• The topping-in yet another bowl, combine the cold butter, brown sugar, and chopped pecans.
• Mix with a wooden spoon and do not fret because the mixture is crumbly.
• Sprinkle the topping all over the surface of the batter.
• Bake for 1 hour and 15 minutes before testing for doneness.
• Use a sharp knife to test the cake, and poke it around in a couple of places to determine whether it is finished (this cake can fool ya.).
• Cool in the pan for 20 minutes; then, using the plate-over-pan method, unmold the cake and flip it onto a cake rack, topping side up.

SWEET POTATO POUND CAKE WITH MOLASSES CREAM

Steps:

• Combine nut mixture and set aside.
• Roast sweet potatoes in 375 degree oven for 1 1/2 hours, or until a knife can entirely pierce the potato. When potatoes have cooled slightly, mash with a fork and set aside. Grease mini loaf pans and set aside. Cream butter and sugars together until light. Scrape bowl often. Add orange zest, then eggs one at a time. Again, scrape bowl often. In another bowl, combine dry ingredients and mix well. Alternate the dry and wet ingredients with the mashed sweet potato in 3 parts starting with the dry. Mix until batter is well combined, but do not over mix. Spoon batter into loaf pans and sprinkle the spiced nuts over the top of each loaf. Gently fold in nuts, leaving some exposed. Bake at 350 degrees for about 40 minutes. For the Molasses Cream: Whip cream 50 percent, add powdered sugar and molasses. Continue whipping until fully whipped. ASSEMBLING DESSERT: Slice pound cake and place on plate. With a wet spoon gently scoop whipped cream and place along side of pound cake. Enjoy.