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Source: America's Favorite Food Associations

Sweet Potato Pound Cake
Makes a delicious dessert!
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Serves: 16
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
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1 cup CRISCO® All Vegetable Shortening
1/2 cup butter, softened
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
5 large eggs
1/4 cup sweet potatoes, cooked and mashed
1/4 cup milk
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
1 teaspoon baking powder
1 cup brown sugar
1/2 cup light butter-flavored margarine, melted
1/2 cup chopped pecans




Preheat oven to 350 F. Beat together shortening and butter for about 2 minutes or until well-blended. Gradually add granulated sugar and 1 1/2 cups brown sugar, beating 5 to 7 minutes or until creamy. Add eggs, one at a time, beating just until yellow disappears.
In small bowl, combine sweet potato, milk and vanilla. Set aside.
In large bowl, combine flour, cinnamon, nutmeg, cloves, salt and baking powder; add to shortening to mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
In separate bowl, stir together ingredients for streusel topping.
Pour 1/2 of batter into greased and floured 10-inch tube pan. Spread 1/2 of streusel topping over batter, then top with remaining 1/2 of batter and remaining streusel topping. Bake at 350 F for 1 hour and 20 minutes or until a knife inserted in center of cake comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove cake from pan, and let cool completely on wire rack.





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