Try this mezcal-based version of the classic old-fashioned cocktail instead of whisky. The cocktail has a smokey flavor from the mezcal, which is balanced by the anejo tequila, which also gives it an oaky, whiskey-like golden tint with undertones of oak.
| Prep Time: | 1 hr |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- ½ cup unsalted butter, softened, plus additional for greasing bundt pan
- 1 (8 ounce) package Neufchatel cheese, softened
- 1 ½ cups brown sugar
- 1 ½ cups sugar
- 4 eggs, at room temperature
- 2 ½ cups sweet potatoes, baked, cooled, and pureed
- 3 cups cake flour, plus more for dusting
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
- Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
- Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
- To make your own sweet potato puree, poke several holes in sweet potatoes and bake on a parchment lined cookie sheet at 400 degrees F for 45 to 60 minutes or until done. Once cooled, peel and puree sweet potatoes in a food processor or powerful blender.
- Regular cream cheese can be used in place of Neufchatel cheese.
Nutrition Facts
| Calories | 367 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 322 mg |
| Sugars | 35 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This was moist and delicious, and I’ll make it again. I think it was clever to replace some of the butter with Neufchatel cheese. I used AP flour, because that’s what I had on hand. I agree with some other comments that it will strongly remind you of a spice cake, probably because of the ginger & nutmeg. Some of the codgers and geezerettes I hang out with will think it’s a little too sweet, so next time I’ll try 1.25 cups of brown & white sugar instead of the 1.5 cups listed in the recipe. I’ll also buy some cake flour to use.
So delicious and moist. My new fav cake!
Just superb, made it for my pre Christmas Eve party and it’s a keeper. Moist and delish.
Baby! Smack someone you love. My pickiest eater was a fan of this!!
I have to say this a a delicious pound cake! My family loved it. I used All Purpose flour and used pure lemon extract. I will make again, this is a keeper.
Delicious. Very moist. I used cream cheese and after cooling the cake completely I put it in an airtight container- sliced wonderfully.
Was not dense like a pound cake…more just like a spiced cake
I cut the sugar to about 2.5 cups total and was short a little on the potatoes; otherwise pretty much followed the recipe. Right at 60 minutes baking at 350. The day after baking, the cake was good. 2 days after baking it was SPECTACULAR! I suspect it will continue to improve. Dense, moist and delicious, as a pound cake should be. I made a simple glaze to top the cake, which improved presentation but really wasn’t needed. This recipe doesn’t have many reviews but don’t let that scare you away. It’s a winner!
Yoly you hit a home run on this one. This cake is totally delicious and addictive. Thanks for sharing
I have to say, this sweet potato pound cake was so delicious, I almost slapped my daughter’s mother, lol. Seriously though, my family and I absolutely loved it. The only changes I made were using regular cream cheese and I added about 1/4-1/2 teaspoon of lemon extract(my grandmother’s sweet potato pies always stood out because if it). I also made an orange glaze to top it(1c powdered sugar 3-5Tbls OJ). I’m about to make again for Resurrection Sunday dinner. This is a definite keeper recipe.
I used a gluten free flour combo 1 & 1/4 cup Sorghum flour. 1 & 1/4 C Millet Flour and 1/2 C Tapioca Flour. It turned out excellent. The cake is a keeper.