Ingredients

The following ingredients have 8 Servings
  • 4 ounces sweet potato (peeled and chopped)
  • 2 tablespoons milk
  • 1/3 cup + 2 tablespoons organic butter such as Organic Valley
  • 1/3 cup + 1 tablespoon granulated sugar
  • 2 large eggs
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 tablespoon black sesame seeds
  • 2 tablespoons shaved almonds

Instruction

  • Preheat oven to 340ºF.
  • Put the sweet potatoes in a microwave safe container and cover with a damp paper towel. Microwave 3-4 minutes, until tender.
  • Transfer to a bowl and mash using a fork, until smooth. Add milk, 2 tablespoons butter and 1 tablespoon sugar. Mix well and set aside.
  • In a separate bowl, add remaining sugar and butter and using an electric mixer, blend until the mixture is a pale yellow.
  • Add eggs and sweet potato mixture and continue mixing. Slowly add flour and baking powder and mix until well blended.
  • Stir in black sesame seeds and shaved almond using a spoon or silicone paddle.
  • Grease or spray with cooking oil a 9″ x 4.5″ baking mold and pour the cake mixture into it. Bake for 30-40 minutes.
  • Take the pound cake out of the oven and let cool to room temperature before serving.