Pecan Pound Cake

Name: Pecan Pound Cake
Yield: 10
Ingredients: 4 to 5 large sweet potatoes, peeled and mashed; 1 cup unsalted butter, softened; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 2 large eggs, beaten; 1/2 cup granulated sugar; 1/2 cup chopped pecans or hazelnuts; 1 teaspoon vanilla extract; confectioners' sugar

1
4 to 5 large sweet potatoes, peeled and mashed
2
1 cup unsalted butter, softened
3
2 cups all-purpose flour
4
2 teaspoons baking powder
5
1 teaspoon ground cinnamon
6
2 large eggs, beaten
7
1/2 cup granulated sugar
8
1/2 cup chopped pecans or hazelnuts
9
1 teaspoon vanilla extract
10
confectioners' sugar

Ingredients

1
4 to 5 large sweet potatoes, peeled and mashed
2
1 cup unsalted butter, softened
3
2 cups all-purpose flour
4
2 teaspoons baking powder
5
1 teaspoon ground cinnamon
6
2 large eggs, beaten
7
1/2 cup granulated sugar
8
1/2 cup chopped pecans or hazelnuts
9
1 teaspoon vanilla extract
10
confectioners' sugar

Directions

1
Preheat the oven to moderate temperature (170°C)
2
Peel and mash 4-5 large sweet potatoes, removing seeds and grating them coarsely
3
In a medium bowl, combine mashed sweet potatoes with softened butter and let it rest for 1/2 to 1 hour
4
Sift together all-purpose flour, baking powder, and cinnamon in another bowl
5
Beat eggs with a fork, gradually adding sugar, beating always
6
Add dry ingredients and mashed sweet potatoes, mixing well
7
Add chopped pecans or hazelnuts and vanilla extract, mixing again
8
Pour into an English-style pound cake pan (25cm x 11.5cm) and bake for 1 hour, or until a toothpick inserted in the center comes out clean
9
Let it cool in the pan for 10 minutes before transferring to a wire rack
10
Dust with confectioners' sugar
11
Serves 10 people.