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MainRecipesThanksgiving | Sweet Potato Chocolate Pound Cake

   Sweet Potato Chocolate Pound Cake submitted by Mom Johnson
This recipe turns out perfectly every time! So Southern! From Fall Recipes (Better Homes and Gardens 2021)

Pierce sweet potato several times with a fork and microwave on high for 5 minutes or until tender. Halve the sweet potato lengthwise and scrape the pulp into a medium bowl. Mash until smooth. Measure 3/4 cup ( save any remaining for another use). Microwave 2 oz. of the chocolate 30-45 seconds until melted, stirring once.

Preheat the oven to 350 degrees. Grease and flour 2 8-inch loaf pans. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. In a large mixing bowl beat the butter and sugar on medium-high for 2-3 minutes until light and fluffy. Add eggs one at a time, beating after each addition until combined. Gradually add the flour mixture, beating until combined. Beat in sweet potato, sour cream and vanilla until combined. Transfer 3 cups of batter to a medium bowl and stir in the remaining melted chocolate.

Alternately spoon mounds of each cake batter into prepared pans. Using a knife, swirl batters together. Bake for 50 minutes or until a toothpick comes out clean. Cool on wire racks for 10 minutes, remove from pans and let cool completely.

For ganache: Bring cream just to boiling in a small saucepan and remove from heat. Add the remaining 6 oz. of chocolate and let stand for 5 minutes (do not stir). Stir until smooth and spoon ganache over cakes. Sprinkle with flaked sea salt.

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Printable Version

v 1 10-12 oz. sweet potato, scrubbed
v 8 oz. semi-sweet or bittersweet chocolate , chopped
v 3 cups all-purpose flour
v 2 tsp. pumpkin pie spice
v 1 1/2 tsp. baking powder
v 1 1/2 tsp. salt
v 1 cup butter, softened
v 2 cups sugar
v 5 eggs
v 1 cup sour cream
v 1 T. vanilla
v 2/3 cup heavy cream
v Sea salt flakes

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