Sweet Potato Pound Cake

5 c sugar

1 c brown sugar

4 sticks unsalted butter, softened

1/4 c of vegetable oil (optional, but if not serving same day, it helps maintain moistness)

9 eggs, room temp

1 T vanilla

1 can sweet potato puree

6 c AP flour

1t baking soda

2t cinnamon

1/4t nutmeg

1 t salt

1 c full-fat buttermilk

Preheat oven to 320

Cream together sugar, butter and oil.

I measure my vanilla into the eggs, add them, and mix until fluffier and light in color.

Add the sweet potato.

While that mixes in, hand whisk all dry ingredients together, then add, alternating with buttermilk just until all incorporated.

Pour into desired pan, about 2/3 full.

Bake until the top springs back when tapped, or until a knife comes out *mostly* clean.

The times are going to vary greatly oven to oven.

If using a bundt pan, you can probably expect about an hour and 10 minute baking time.

Check at 45 min, turn pan 180 degrees, let go until it springs.

This will make two bundt cakes.

Or 6 8” round layers, poured half full. (cook time approx 30-40 min total)

I would not half this recipe, personally.

I created it specifically because I was tired of having a weird amount of sweet potato/pumpkin leftover and then wasted.

Trust me, someone will want the other cake.