Prep Time::30 mins
Cook Time:: 1 hr 15 mins
Cool Time::20 mins
Total Time:: 1 hr 5 mins
Servings::16
Ingredients
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½ cup unsalted butter, softened, plus more for greasing the pan
3 cups cake flour, plus more for dusting the pan
1 (8 ounce) package Neufchâtel cheese, softened
1 ½ cups brown sugar
1 ½ cups white sugar
4 large eggs, at room temperature
2 ½ cups pureed sweet potatoes
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
2 teaspoons vanilla extract
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
Cream butter and Neufchâtel cream cheese in a stand mixer until creamy. Add brown and white 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. Pour batter into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in the pan for 20 minutes, then turn out onto a wire rack and cool completely.
Cook's Notes:
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 (200 degrees C) for 45 to 60 minutes or until tender. Once cooled, peel and puree sweet potatoes in a food processor or powerful blender.
Regular cream cheese can be used in place of Neufchâtel cheese.