This Sweet Potato Pound/Pudding is a heartwarming dessert that combines the natural sweetness of sweet potatoes with warm spices like cinnamon and nutmeg. Perfect for family gatherings or cozy evenings, this dish is a celebration of flavor and tradition, bringing the comfort of home to every bite. The soft, moist texture and rich aroma make it an unforgettable treat!
Why You’ll Love This Recipe:
- Comfort in Every Bite: The combination of sweet potatoes, spices, and buttery richness creates a nostalgic and comforting dessert.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for bakers of all levels.
- Versatile: Enjoy it as a dessert, snack, or even breakfast with a cup of coffee or tea.
Ingredients:
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes, boiled or baked and mashed)
- 1 cup granulated sugar
- ½ cup unsalted butter , softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup milk
Instructions:
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C) .
- Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer or whisk until light and fluffy.
Step 3: Incorporate Sweet Potatoes
- Add the mashed sweet potatoes to the butter-sugar mixture and blend well until smooth and fully combined.
Step 4: Add Eggs and Vanilla
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Stir in the vanilla extract for a touch of warmth and depth.
Step 5: Mix Dry Ingredients
- In a separate bowl, whisk together the flour , baking powder , cinnamon , nutmeg , and salt until evenly combined.
Step 6: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the sweet potato mixture, alternating with the milk . Begin and end with the dry ingredients. Mix gently until just combined—do not overmix, as this can make the pudding dense.
Step 7: Bake
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes , or until a toothpick inserted into the center comes out clean.
- If the top begins to brown too quickly, loosely cover the pan with aluminum foil during the last 10-15 minutes of baking.
Step 8: Cool and Serve
- Remove the loaf from the oven and let it cool in the pan for 10 minutes .
- Carefully transfer the loaf to a wire rack to cool completely before slicing.
- Slice and serve as is, or garnish with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream for extra indulgence.
Tips for Success:
- Sweet Potato Prep: Boil or bake sweet potatoes until tender, then mash them until smooth. Let them cool slightly before adding to the batter.
- Spice It Up: Add a pinch of ground ginger or cloves for an extra layer of spice.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days . Reheat slices in the microwave for 10-15 seconds if desired.
- Freeze Option: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months . Thaw overnight in the refrigerator before enjoying.
Nutritional Information (per slice, serves 8):
- Calories: ~220
- Protein: ~4g
- Carbohydrates: ~35g
- Fat: ~8g
Enjoy this Sweet Potato Pound/Pudding as a deliciously spiced, comforting dessert that’s perfect for any occasion. Its rich flavors and moist texture will transport you back to cozy kitchens and cherished memories.
