"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sweet Potato Pound Cake Recipe

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This recipe for Sweet Potato Pound Cake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Robinson


1/2 c. margarine
1 c. sugar
1 lg. egg
3 lg. egg whiles
2 (15 oz.) cans sweet potatoes (yams), drained and mashed (about 2 c.)
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. grated orange rind
1/3 c. flaked coconut
1/2 c. coarsely chopped walnuts, optional
2-3 tbsp. orange juice
1 c. confectioners' sugar

Preheat oven to 350

In a mixing bowl, beat together margarine and sugar until blended. Add egg and egg whites, one at a time, beating well after each addition. Mix in sweet potatoes and vanilla.

In another bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, and orange rind. Gradually spoon flour mixture into creamed mixture, beating well after each addition. Stir in coconut and walnuts.

Pour batter into a 10 in. Bundt pan coated with nonstick cooking spray. Bake for 45 to 50 minutes or until a wooden pick inserted in center of cake comes out clean.

Cool in pan for 10 minutes; invert onto serving plate.

In a small bowl, mix together orange juice and confectioners' sugar to make a glaze. Spoon glaze over cake.

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Personal Notes:
Personal Notes:
From the cookbook "Eating Well through Cancer" and again, she loves sweet potatoes!




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