The Best Sweet Potato Pound Cake

These recipes represent our family recipes from my Granny Patwell, my brother John Patwell, sisters Jane Petrie and Joanne Hawkins, my wife,Terri Patwell and myself, Jeff Patwell. The oldest dated recipes are from 1923. Enjoy reading the recipes.

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subheading: For the sweet potato pound cake:

3 cups all purpose flour, sifted if lumpy

½ teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 cup ( 2 sticks) unsalted butter, room temperature

1 ½ cups packed light brown sugar

1 cup sweet potato purée

6 large eggs, room temperature

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup whole buttermilk

chopped pecans, for garnish- optional

vanilla ice cream, for serving- optional

subheading: For the brown butter glaze:

1 ½ cups powdered sugar

½ cup ( 1 stick) salted butter

3 tablespoons whole milk (or milk of choice)

½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract

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