Sinnix Systems LLC

Sweet Potato Pound Cake
Ingredients:
▢ 1 lb Sweet Potatoes
▢ 3 cups All Purpose Flour
▢ 1 tbsp Cinnamon
▢ 1 tsp Ground Ginger
▢ 1/2 tsp Ground Nutmeg
▢ 1/2 tsp Ground Cloves
▢ 1/2 tsp Kosher Salt
▢ 1/4 tsp Baking Soda
▢ 1 cup Salted Butter, (room temperature)
▢ 2 tbsp Vegetable Oil
▢ 2 cups Brown Sugar
▢ 1 cup Sugar
▢ 1 tbsp Vanilla Extract
▢ 1 tsp Maple Extract, (optional)
▢ 6 Eggs
▢ 2/3 cup Sour Cream

Cinnamon Streusel Filling

▢ 3/4 cup Sugar
▢ 1 tbsp Cinnamon

Cream Cheese Frosting

▢ 4 oz Cream Cheese, (room temperature)
▢ 2 cups Powdered Sugar
▢ 1 tsp Vanilla Extract
▢ 3-4 tbsp Whole Milk , (room temperature)
▢ pinch Salt

Instructions

Preheat the oven to 425 degrees F. Place sweet potatoes onto a baking sheet and bake for 30-40 minutes, until the sweet potatoes become fork tender. Remove the skins and mash until smooth. Set aside to cool completely.
Spray a 15-cup bundt pan with nonstick baking spray. Set aside.
Preheat the oven to 325 degrees F.
In a large bowl, whisk together all purpose flour, cinnamon ground ginger, nutmeg, cloves, salt, and baking soda. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add butter, oil, brown sugar, sugar, and mashed sweet potato puree. Mixture will appear soupy, is normal! Add vanilla extract, and then add the eggs, one at a time. Again, the mixture will appear very soupy, don't worry. It will all come back together, I promise! (scrape down the sides of the bowl as needed)
Add half of the dry ingredients and mix until just combined, about 10-15 seconds. Pour in the sour cream and mix until combined, about another 10 seconds. Then add the remainder of the flour mixture. Mix until batter is smooth, about 15-20 seconds.
Pour half of the batter into the prepared bundt pan. Sprinkle the cinnamon streusel on top, then add the remainder of the batter on top.
Bake for 1 hour and 15-20 minutes, until a toothpick comes out clean when poked in the center.
While the cake is baking, make the icing. Add cream cheese to the bowl a stand mixer with the paddle attachment. Mix for about 30 seconds, until smooth. Then add a pinch of salt, powdered sugar, and vanilla extract. Begin mixing on low speed until combined, then add milk and mix until just combined, about 10-20 seconds.
Once the cake is finished baking, allow the cake to cool for 10 minutes in the bundt pan, then turn onto a cooling rack to cool completely.
Pour the icing on top of the cake.

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