Sweet Potato Pound Pudding (Print Version)

# Ingredients:

01 - 2 cups mashed sweet potatoes
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 4 large eggs
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/2 teaspoon salt
09 - 1 cup all-purpose flour
10 - 1 teaspoon baking powder
11 - 1/2 cup milk

# Instructions:

01 - Roast sweet potatoes at 400°F for 45-60 minutes until completely tender, then peel and mash until smooth.
02 - Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
03 - In a stand mixer, cream butter and sugar for 3-4 minutes until pale and fluffy.
04 - Add eggs one at a time, mixing well after each addition.
05 - Fold in mashed sweet potatoes, vanilla, cinnamon, nutmeg, and salt until the batter turns a beautiful orange color.
06 - In a separate bowl, whisk together flour and baking powder.
07 - Add the dry ingredients to the sweet potato mixture in three parts, alternating with milk in two parts, beginning and ending with flour.
08 - Pour batter into prepared pan and smooth the top.
09 - Bake for 55-65 minutes until a toothpick comes out with a few moist crumbs.
10 - Cool in pan for 15 minutes, then transfer to a wire rack to cool completely. For best results, let rest 4 hours before serving.

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