Adem Recipes Daily App 🍽️
Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
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Ingredients
Adem Recipes Daily App
Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
Coming Soon
Equipment
Method
Step 1: Prepare the Sweet Potatoes
- Peel and cube the sweet potatoes.
- Boil or steam until fork-tender (about 15–20 minutes).
- Drain and mash until completely smooth — or blend for an extra-silky texture.
- Let them cool slightly before adding to your batter.
Step 2: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour your loaf or baking dish to prevent sticking.
Step 3: Combine Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- This ensures even flavor distribution and helps keep the texture light.
Step 4: Cream the Butter and Sugar
- In a large bowl, beat butter and sugar with a hand mixer until light and fluffy — about 3–4 minutes.
- This step is key for a soft, velvety crumb.
Step 5: Add Eggs and Sweet Potatoes
- Add the eggs one at a time, mixing well after each addition.
- Stir in the mashed sweet potatoes until smooth and creamy.
- Mix in the vanilla extract.
Step 6: Combine Wet and Dry Ingredients
- Gradually add the dry mixture to the wet mixture, alternating with milk.
- Begin and end with the flour mixture.
- Mix gently until just combined — do not overmix. The batter should be thick but smooth.
Step 7: Pour and Bake
- Pour the batter evenly into the prepared baking pan.
- Smooth the top with a spatula.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- The edges will be slightly golden, and the center will be moist but set — like a cross between a cake and pudding.
Step 8: Cool and Serve
- Let the dessert cool in the pan for about 15 minutes.
- Transfer to a wire rack or serve directly from the pan while slightly warm.
- For a pudding-like presentation, serve in warm slices with a drizzle of milk or cream.
Notes
🧊 Storage & Reheating
Room Temperature Store covered at room temperature for up to 2 days. Refrigeration Keep in the fridge for up to 5 days. Bring to room temperature before serving or warm gently in the microwave. Freezing Wrap slices individually in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight before reheating. Reheating Microwave each slice for 10–15 seconds for that fresh-from-the-oven warmth. 🥄 Variations Sweet Potato Coconut Pudding: Add ¼ cup shredded coconut and 1 tablespoon coconut milk for a tropical twist. Nutty Delight: Fold in ½ cup chopped pecans or walnuts for texture. Maple Glazed Version: Drizzle with maple syrup glaze made from powdered sugar and maple syrup. Chocolate Swirl: Add ¼ cup melted dark chocolate to half the batter and swirl before baking. Spiced Holiday Edition: Add ¼ teaspoon ginger and a pinch of clove for a festive twist. Vegan Option: Replace butter with plant-based margarine, eggs with flax eggs, and milk with almond milk. ❓ 10 FAQs 1. Is this dessert a cake or pudding?
It’s both! It has the dense, moist texture of a pound cake with the soft, rich feel of a pudding. 2. Can I use canned sweet potatoes?
Yes, just make sure they’re unsweetened and well-drained before mashing. 3. Can I reduce the sugar?
Yes, you can lower it to ¾ cup without affecting texture too much. 4. What’s the best way to mash sweet potatoes smoothly?
Use a food processor or hand mixer for the creamiest consistency. 5. Can I add frosting instead of glaze?
Yes! A thin cream cheese frosting pairs beautifully with this cake. 6. How can I make it dairy-free?
Use vegan butter and non-dairy milk (like oat or almond). 7. Can I make this ahead of time?
Yes, it keeps wonderfully and the flavor deepens overnight. 8. Can I bake it in mini pans?
Yes — adjust the bake time to 25–30 minutes for smaller pans. 9. What type of milk works best?
Whole milk gives the richest texture, but 2% or plant-based milk also works. 10. How can I serve this for guests?
Top with a dusting of powdered sugar, whipped cream, or a drizzle of caramel sauce. 🏁 Conclusion Sweet Potato Pound/Pudding is the ultimate dessert where comfort truly meets elegance. It’s rich but light, simple but sophisticated — a recipe that turns humble ingredients into something extraordinary. The buttery base, spiced sweetness, and velvety texture make it a dessert that brings people together. Whether you serve it warm with a scoop of ice cream or enjoy a slice with your morning coffee, it’s a little taste of heaven on a plate. This dish proves that you don’t need complicated steps or fancy ingredients to make something memorable — just wholesome ingredients, a touch of spice, and a generous helping of love. So preheat your oven, mash those sweet potatoes, and treat yourself to this decadent yet comforting dessert. It’s a recipe you’ll come back to every season — because true comfort never goes out of style.
Room Temperature Store covered at room temperature for up to 2 days. Refrigeration Keep in the fridge for up to 5 days. Bring to room temperature before serving or warm gently in the microwave. Freezing Wrap slices individually in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight before reheating. Reheating Microwave each slice for 10–15 seconds for that fresh-from-the-oven warmth. 🥄 Variations Sweet Potato Coconut Pudding: Add ¼ cup shredded coconut and 1 tablespoon coconut milk for a tropical twist. Nutty Delight: Fold in ½ cup chopped pecans or walnuts for texture. Maple Glazed Version: Drizzle with maple syrup glaze made from powdered sugar and maple syrup. Chocolate Swirl: Add ¼ cup melted dark chocolate to half the batter and swirl before baking. Spiced Holiday Edition: Add ¼ teaspoon ginger and a pinch of clove for a festive twist. Vegan Option: Replace butter with plant-based margarine, eggs with flax eggs, and milk with almond milk. ❓ 10 FAQs 1. Is this dessert a cake or pudding?
It’s both! It has the dense, moist texture of a pound cake with the soft, rich feel of a pudding. 2. Can I use canned sweet potatoes?
Yes, just make sure they’re unsweetened and well-drained before mashing. 3. Can I reduce the sugar?
Yes, you can lower it to ¾ cup without affecting texture too much. 4. What’s the best way to mash sweet potatoes smoothly?
Use a food processor or hand mixer for the creamiest consistency. 5. Can I add frosting instead of glaze?
Yes! A thin cream cheese frosting pairs beautifully with this cake. 6. How can I make it dairy-free?
Use vegan butter and non-dairy milk (like oat or almond). 7. Can I make this ahead of time?
Yes, it keeps wonderfully and the flavor deepens overnight. 8. Can I bake it in mini pans?
Yes — adjust the bake time to 25–30 minutes for smaller pans. 9. What type of milk works best?
Whole milk gives the richest texture, but 2% or plant-based milk also works. 10. How can I serve this for guests?
Top with a dusting of powdered sugar, whipped cream, or a drizzle of caramel sauce. 🏁 Conclusion Sweet Potato Pound/Pudding is the ultimate dessert where comfort truly meets elegance. It’s rich but light, simple but sophisticated — a recipe that turns humble ingredients into something extraordinary. The buttery base, spiced sweetness, and velvety texture make it a dessert that brings people together. Whether you serve it warm with a scoop of ice cream or enjoy a slice with your morning coffee, it’s a little taste of heaven on a plate. This dish proves that you don’t need complicated steps or fancy ingredients to make something memorable — just wholesome ingredients, a touch of spice, and a generous helping of love. So preheat your oven, mash those sweet potatoes, and treat yourself to this decadent yet comforting dessert. It’s a recipe you’ll come back to every season — because true comfort never goes out of style.