Ty’s Sweet Potato Sour Cream Pound Cake with Maple Pecan Praline Sauce | Recipe by On Ty’s Plate. Prepared by Stacey Adger.
INGREDIENTS
3 cups all-purpose flour
1½ cups butter
1½ cups sweet potato cooked and mashed
1 cup sugar
¾ cup brown sugar packed
4 eggs
1½ cups sour cream
2 teaspoons vanilla
2 teaspoons baking powder
1 teaspoon baking soda
1½ teaspoons cinnamon
¾ teaspoon salt
½ teaspoon ginger
¼ teaspoon nutmeg
Maple Pecan Praline Sauce
1¼ cups light brown sugar
1 cup pecans chopped
½ cup salted butter
½ cup heavy cream
¼ cup maple syrup
2 teaspoons vanilla
¼ teaspoon kosher salt
PREPARATION
Preheat oven to 350 degrees. In a medium bowl mix together the flour, salt, baking powder, and soda, nutmeg, ginger, and cinnamon and set aside
Use a stand mixer to cream the butter, sugars, and vanilla together. Follow with the eggs one at a time then the sweet potato. Starting and ending with the dry mix, alternate adding sour cream and flour to the wet batter.
Prepare a bundt or pound cake pan with butter or spray. Carefully scoop the batter in to the pan and bake for 55 to 60 minutes. A toothpick will come out clean when it’s done. Cool well before attempting to remove from the pan.
Maple Pecan Praline Sauce preparation
In a saucepan over low flame, add brown sugar, cream, butter, and maple syrup. Allow the butter to melt and the sauce to come to bubbling stirring consistently, about 10-15 minutes. The sugar should be fully melted and the smooth sauce should resemble a smooth caramel.
Turn off the flame and add the vanilla extract, pecans, and kosher salt. Allow the sauce to cool to near room temperature before serving. The sauce will thicken as it cools.
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