• Prep Time
    60 Mins
  • Cook Time
    0 Mins
  • Total Time
    60 Mins
  • The base number of servings for this recipe is 24
    OK

    Michelle Bernstein's Sweet Potato Pound Cake

    Fill your home with the delicious smell of freshly baked cake with Michelle Bernstein's easy recipe for a moist treat packed with sweet potatoes. A hint of orange and cinnamon add a perfect hit of spice.

      

    James Beard Award-winning chef Michelle Bernstein is the chef-owner, with her husband David Martinez, of renowned restaurants Michy’s and Crumb on Parchment. Of Argentine and Jewish heritage, she was born in Miami where she lives with her husband and son. She is the author of Cuisine a Latina.

     

     

     


    Ingredients
    12
    ounces
    butter, at room temperature
    2 1/2
    cups
    sugar
    *
    zest of 1 orange
    6
    large eggs
    2
    cups
    cooked and mashed sweet potatoes, cooled
    2
    teaspoons
    vanilla extract
    3 1/2
    cups
    all-purpose flour
    1
    tablespoon
    baking powder
    1/2
    teaspoon
    fine salt
    1/4
    teaspoon
    ground cinnamon
    Directions
    Preheat the oven to 335 F. Grease 2 loaf pans and set aside. In a mixer fitted with a paddle attachment, cream the butter and sugar with the orange zest.
    Add the eggs one at a time, scraping the bowl between additions and add the mashed sweet potato and the vanilla.
    Add the dry ingredients and mix just until incorporated. Divide between the loaf pans and bake for about 1 hour or until skewer inserted in center comes out clean.
    Serve with ricotta and honey.

    The base number of servings for this recipe is 24
    OK

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