About this recipe: Don't be afraid to add sweet potatoes to a cake batter. They have a really creamy texture when cooked and they add a beautiful colour and richness to cakes.
This is one of the best pound cakes I've ever tasted or made. Used 2 1/2 cups of mashed canned sweet potatoes (1 40oz can) and sweetened it with a little brown sugar, extra cinnamon and nutmeg. Used a pineapple glaze instead of orange. A delicious soft, moist masterpiece. Will make again and again! - 05 Apr 2004 (Review from Allrecipes US | Canada)
This is an excellent cake. I made the recipe as written & it could not have been more perfect. Great texture and wonderful flavor (slightly milder & less dense than pumpkin). I pureed the sweet potato rather than mashing it, and I only had to bake my cake for about an hour. I am a pastry chef & am very fussy about my cakes, and I will be using this one again. Great cake! - 08 Nov 2005 (Review from Allrecipes US | Canada)
This cake is marvelous. I can't keep it around long enough. I changed the flour to cake flour and it is even better. It's a real hit with my friends - 05 Apr 2001 (Review from Allrecipes US | Canada)