Recipe submitted by: Clara Marie's Southern Authentic Bakery
Sweet Potato Pound Cake with Maple Icing
1 15oz sweet potatoes can (drained) 2 tsp baking soda
1 cup brown sugar 2 tsp baking powder
1 cup white sugar ½ tsp salt
2 cups flour 1 tsp cinnamon
5 eggs 2 tsp vanilla
1 cup vegetable oil
Brown sugar topping:
1/3 cup brown sugar 1 tbsp butter
1/4 tsp cinnamon
Maple cream cheese icing:
½ 8oz package cream cheese (softened) 1 tsp maple flavoring
½ stick butter (room temperature) 1 cup powdered sugar
Preheat oven to 350 degrees. In a mixing bowl combine sugar, oil and eggs. Beat well. Sift all dry ingredients and add to mixture. Then, drain and mash the sweet potatoes. Combine potatoes and vanilla with the rest of mixture.
For the brown sugar topping, melt 1 tbsp of butter for 20 seconds in the microwave. Combine with brown sugar and cinnamon. Mash mixture with fork and set aside for 5 minutes.
Lightly spray bundt pan with cooking spray. Crumble brown sugar topping into bottom of pan and pour in mixture. Bake in for 1 hour to 1 hour and 15 minutes. While the pound cake is baking, mix together butter and cream cheese. Then add powdered sugar and maple flavoring beat until smooth.
Once pound cake is cooled, warm icing for 10 - 15 seconds in the microwave and spoon over pound cake.