Pecan-Crusted Sweet Potato Pound Cake
When we first baked Ken Haedrich’s Pecan-Crust Sweet Potato Pound Cake, originally published in The Old Farmer’s Almanac’s Everyday Baking issue, we were lovestruck: It’s rich, moist, and subtly spiced to complement, rather than overshadow, the natural flavor of sweet potatoes. We’ve adapted the recipe slightly to include the crunchy pecan crust on both the top and bottom, along with a touch of maple syrup in the cake for sweetness.
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