Recipe for cooking sweet potato pound cake with cinnamon sauce

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Sweet Potato Pound Cake with Cinnamon Sauce

Cake
1 1/2 c. cake flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 c. unsalted butter (at room temperature)
1/2 c. sour cream (at room temperature)
1 1/4 c. plus 2 Tbsp. sugar
3 eggs (at room temperature)
1 (8 ounce) sweet potato, baked, peeled and puréed
1 tsp. vanilla extract or flavoring

Preheat oven to 300 degrees F. Lightly oil an 8 1/2 x 4 1/2-in. loaf pan.

Sift first 5 ingredients into med. bowl. Using an electric mixer, beat butter and sour cream in lrg. bowl until well blended. Gradually add sugar and beat until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in 1/2 c. sweet potato purée and vanilla extract or flavoring. Stir in dry ingredients. Transfer to greased pan. Bake until tester inserted into center comes out clean, about 1 hour 15 mins.. Cool cake in pan on rack for 30 mins.. Cut around sides of pan with knife. Turn cake out onto rack and cool.

Cinnamon Sauce
2 c. milk
3 cinnamon sticks, crushed
1/2 vanilla bean, split lengthwise
4 egg yolks
1/2 c. sugar
1/4 c. sour cream

Combine milk and cinnamon sticks in heavy med. saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat. Cover and let steep 15 mins.. Whisk yolks and sugar in bowl to blend. Slowly beat milk mixture into egg mixture. Strain custard into same saucepan. Cook over med.-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 15 mins.; do not boil. Pour custard into bowl. Whisk in sour cream. Cover and chill until cold, stirring occasionally. (Can be prepared 1 day ahead.) Cut cake into slices and transfer to plates. Top with praline or toffee ice cream and sauce.