World's Best Sweet Potato Pound Cake

Name: World's Best Sweet Potato Pound Cake
Total time: 135
Yield: 16
Ingredients: ½ cup unsalted butter, softened, plus additional for greasing bundt pan; 1 (8 ounce) package Neufchatel cheese, softened; 1 ½ cups brown sugar; 1 ½ cups sugar; 4 eggs, at room temperature; 2 ½ cups sweet potatoes, baked, cooled, and pureed; 3 cups cake flour, plus more for dusting; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground ginger; ¼ teaspoon salt; 2 teaspoons vanilla extract

Recipe by Yoly from allrecipes.com

Dessert 2 Hr. 15 Mins.

Ingredients

16 servings

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½ cup unsalted butter, softened, plus additional for greasing bundt pan
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1 (8 ounce) package Neufchatel cheese, softened
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1 ½ cups brown sugar
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1 ½ cups sugar
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4 eggs, at room temperature
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2 ½ cups sweet potatoes, baked, cooled, and pureed
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3 cups cake flour, plus more for dusting

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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground ginger
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¼ teaspoon salt
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2 teaspoons vanilla extract

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.