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.
Summary
Recipe Name
Sweet-Potato Poundcake With Tahini Recipe
Author Name
TM
Published On
Preparation Time
Cook Time
Total Time