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