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
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