Sweet-Potato Poundcake With Tahini Recipe

Thanks to Kat Green who invented this sweet-potato poundcake with tahini recipe as a vehicle for leftover holiday sweet potatoes.

Have This!

• 2 c. all-purpose flour
• 2 tsp. tahini
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. baking soda
• salt
• 1 stick unsalted butter
• 3/4 c. granulated sugar
• 1/4 c. light brown sugar
• 1/2 tsp. vanilla extract
• 1 c. leftover mashed sweet potatoes
• 2 large eggs
• Nonstick baking spray with flour
• 1/2 c. chopped pecans

Do This!

• Preheat oven to 325 degrees F. In a medium bowl, sift flour, baking powder, cinnamon, nutmeg, tahini, baking soda, and salt.
• In a large bowl and using an electric mixer on medium, cream butter, sugars, and vanilla until light and fluffy.
• Blend in sweet potatoes; then eggs, one at time. With mixer on low, add flour mixture in thirds; blend just enough to combine.
• Spoon batter into a greased 9-inch loaf pan. Sprinkle pecans atop batter.
• Bake until cake tests clean when a skewer is inserted into center, 65 to 75 minutes. Transfer pan to a wire rack to cool, about 15 minutes. Release cake from pan to cool completely.