This Sweet Potato Pecan poundcake might get you married

Within the last year, I’ve developed this sweet potato pecan pound cake recipe and every time I make it, it gets better and better. This recipe is full of freshly roasted sweet potato and chopped pecans that are paired along with warm Fall flavors like cinnamon and brown sugar– making this the perfect dessert for any of your gatherings you have coming up. As my cake is baking I prepare the deliciously sweet caramel cream cheese glaze that I pour on top which truly sets this cake off. Although the cake is scrumptious on its own, this glaze is a game changer that brings the entire recipe together. This cake recipe isn’t overly sweet and can be adjusted to fit your taste.

My friends have kiddingly begun to call this my “husband catching cake” and although it hasn't quite got me down the aisle (yet), this could definitely make someone fall in love. Try this recipe out this holiday season or anytime of year and watch people moan in satisfaction as they devour this perfectly sweet treat.

Tips:

• For a moderately sweet taste I use equal parts light brown and white sugar, but if you want a sweeter and richer flavor you can use all brown.

• I use butter flavored Crisco but you can use regular Crisco if that's what you prefer.

• I spray my bundt pan with a layer of Baker’s Joy cooking spray and then I grease up my pan with shortening. This results in a perfect cake that slips right out the pan every time.

• This recipe generally makes enough cake batter for a 10 inch bundt and an additional 4 inch bundt.

• Cooking your sweet potatoes several hours or even a day in advance is highly suggested.

Ingredients :

For the Cake:

- 5 large eggs

- 3 cups all-purpose flour

- 3 teaspoon vanilla extract

- 2 tablespoons ground cinnamon

- 1 ½ cup mashed sweet potatoes ( about 4 medium sweet potatoes)

- 1 cup unsalted butter, softened

- 1 ½ cups granulated sugar

- 1 ½ cups light brown sugar, packed

- 1 cup chopped pecans

-1 cup whole milk

- ½ half cup shortening

- ½ teaspoon baking powder

- 1 cup chopped pecans

For the Caramel Cream Cheese Glaze

- 4 ounces cream cheese, softened

- 2 tablespoons heavy cream

- 2 tablespoons unsalted butter

-1 ½ cups of granulated white sugar

- ¾ cup water

- ¼ cup chopped pecans or individual halves (optional for garnish)

iNSTRUCTIONS:

1.) Prepare the Sweet Potatoes by preheating your oven to 400º.Puncture the sweet potatoes with a fork and bake on a foil lined sheet until tender. Once tender, allow to cool. Peel and then mash them.

2.) Once your sweet potatoes are done, lower the ovens temperature to 325º.

3.) Spray the pan with Baker’s Joy cooking spray and rub the entire side with shortening.

4.) In a medium bowl, whisk together flour, baking powder, and cinnamon.

5.) In a large bowl, use a stand mixer to cream the softened butter,shortening and both sugars until light and fluffy, about 3-4 minutes.

6.) Add eggs one at a time, mixing well after each addition.

7.) Combine vanilla extract and milk.

8.) Begin to slowly add in milk and dry ingredients, taking turns between the two until they’ve both been completely added in. Start and end this process with your dry ingredients.

9.) Allow the mixture to further combine itself for about 2 minutes.

10.) Once fully mixed, gently fold in your mashed sweet potatoes and chopped pecans.

11.) Add to the greased pan and smooth out the mixture. Place in the oven on a baking sheet. Cook for 1 hour and 35 minutes.

12.) For the glaze, add sugar and water to a medium sized saucepan. Mix well and let simmer until it becomes a medium amber color. Add in butter and cream.

13.) Continue to stir the caramel until smooth and then add in softened cream cheese. Mix until cream cheese is fully mixed in.

14.) Gently flip your cake onto a rack that over a baking sheet and begin to spoon the glaze over the cake.

15.) Garnish with pecan pieces

16.) Enjoy!