Sweet Potato Pound Cake
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2 small sweet potatoes
Crisco® Original No-Stick Cooking Spray
Crisco® Baking Sticks All-Vegetable Shortening Or 1 cup Crisco® All-Vegetable Shortening
1 1/4 cups sugar
1 tablespoon grated orange peel
3 large eggs
1/2 cup sour cream
2 teaspoons vanilla extract
1 3/4 cups
Pillsbury BEST® All Purpose Flour
1 1/2 teaspoons baking powder
1/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk Or Smucker's® Sweet Orange Marmalade
SCRUB sweet potatoes and pierce skin with fork. Place on microwave-safe plate lined with paper towel. Microwave on HIGH 8 to 9 minutes or until very soft, turning after 5 minutes. Let stand 5 minutes. Mash enough pulp to measure 1 1/4 cups. Cool completely.
HEAT oven to 350°F. Coat 9 x 5-inch loaf pan with no-stick cooking spray. Beat shortening, sugar and orange peel in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, scraping bowl after each addition. Blend in sweet potato, sour cream and vanilla.
STIR together flour, baking powder, pumpkin pie spice and salt in small bowl. Gradually add to sweet potato mixture, beating just until blended. Spread in prepared pan. Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack. Cut into slices. Drizzle each slice with sweetened condensed milk or top with a dollop of marmalade or preserves.