Categories: Cake, Dessert, Sweet Potatoes

Ingredients

• 3 1/4 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup unsalted butter , softened
• 1 cup sugar
• 1 cup packed light brown sugar
• 4 eggs
• 2 cups mashed cooked sweet potatoes

Directions

1. Preheat oven to 350°; grease and flour a 10-inch tube pan.

2. In a bowl, combine the flour, baking powder, baking soda, nutmeg, and salt together; stir with a fork to mix well.

3. Combine the milk and vanilla together in a small bowl.

4. In a large mixer bowl, beat the butter, sugar, and brown sugar together at high speed until light and well combined, stopping once or twice to scrap down the bowl.

5. Add eggs, one at a time, beating well after each addition.

6. Add the mashed sweet potatoes; mix at low speed for 1 minute or until the batter is evenly mixed.

7. Add about half the flour mixture and beat gently, using a wooden spoon or a mixer at low speed, only until flour disappears into batter.

8. Add half the milk and mix gently to combine; mix in the remaining flour, then the remaining milk, beating gently only until you have a thick, smooth batter.

9. Scrape batter into prepared pan, smooth top; bake for 60-75 minutes, or until the cake is evenly browned, springs back when touched gently in the center, and a pick comes out clean.

10. Cool in the pan on a wire rack for 20 minutes.

11. Then use a table knife to loosen the cake from the pan.

12. Turn out the cake onto the wire rack, place it top side up, and cool to room temperature.

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