This sweet potato pound cake is a super tasty twist to the traditional pound cake recipe, It is moist, tender, delicious, and topped with pecans and chocolate glaze.
In a bowl, cream butter, brown sugar and white sugar until well combined (using an electric whisk). Then add the eggs one at a time and vanilla extract. Follow with adding the sweet potato.
½ cup butter, 2 large eggs, ¼ cup brown sugar, ½ cup granulated sugar, 1 teaspoon vanilla extract, ¾ cup sweet potato
After that, add flour, baking soda, baking powder and ground cinnamon then mix using a spatula. Add the greek yoghurt, mix.
1 ½ cup all-purpose flour, ½ teaspoon baking soda, 1 ½ teaspoon baking powder, ½ cup greek yoghurt, ¾ tablespoon cinnamon, ⅓ teaspoon salt
Grease a bundt pan well with butter. Then spoon the batter carefully in the bundt.
Bake for 45 minutes or until fully baked.
Let the cake cool completely before removing from the bundt.
Making The Topping
Coarse chop the pecan.
⅓ cup pecan
Microwave the chocolate and butter, mix.
100 g dark chocolate, 1 teaspoon butter
Sprinkle the pecan on top of the cake then drizzle with the chocolate.
Notes
Gorgeously crease your bundt pan with butter to prevent the cake from sticking to the bundt pan. I greased the pan so well, and the cake slid out with no problem.
If you don't have a bundt pan, just use a normal round baking pan.
For best results, I highly recommend using ingredients that are at room temperature.
Allow the cake to cool for 10-15 minutes before removing it from the bundt pan.
You may use canned sweet potatoes if that's what you have on hand or in a hurry.