Hantah’s Sweet Potato Praline Poundcake

A delicious poundcake made with sweet potatoes and topped with a praline glaze.

By @hannahdasher

Original recipe source

Cook time: 140 minutes

Servings: 8

Ingredients

• 3 medium sweet potatoes
• 1 cup unsalted butter
• 1 cup brown sugar
• 0.5 cup granulated sugar
• 1 tablespoon clear vanilla
• 1 heaping tablespoon Saigon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.5 teaspoon nutmeg
• 0.5 teaspoon salt
• 0.5 teaspoon orange zest or lemon zest
• 0.5 cup buttermilk or cream with lemon juice
• 3 cups all-purpose flour
• 3 eggs
• 1 stick salted butter
• 1 cup dark brown sugar
• 0.5 cup evaporated milk
• 1.5 cups confectioners' sugar
• 0 chopped pecans or walnuts

Instructions

1. Bake 3 medium sweet potatoes at 400°F for 90 minutes. Do not puncture the sweet potatoes.
2. In a mixing bowl, cream together 1 cup (2 sticks) of softened unsalted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar until light and fluffy.
3. Add 1 tablespoon of clear vanilla, 1 heaping tablespoon of Saigon cinnamon, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1/2 teaspoon of nutmeg, 1/2 teaspoon of salt, and 1/2 teaspoon of orange zest or lemon zest (optional) to the creamed mixture.
4. Mix in 1/2 cup of buttermilk or cream with lemon juice.
5. Add 3 cups of double-sifted all-purpose flour to the mixture, alternating with 3 eggs, mixing well after each addition.
6. Pour the batter into a prepared baking pan and bake at 350°F for 50 minutes.
7. To make the glaze, melt 1 stick of salted butter in a saucepan over low heat.
8. Add 1 cup of dark brown sugar and 1/2 cup of evaporated milk to the melted butter, stirring until bubbles form.
9. Gradually pour in 1.5 cups of confectioners' sugar and chopped pecans or walnuts, stirring until well mixed. Remove from heat and allow to thicken for a few minutes.
10. Pour the glaze over the cooled poundcake and let it set before serving.