Sweet Potato Pound Cake | Bob's Red Mill Natural Foods

Ingredients

• 1 ¼ cups Unbleached White All-Purpose Flour (170 g)
• ¼ tsp Baking Powder
• ¼ tsp Baking Soda
• 1 tsp Kosher Salt
• 2 tsp Cinnamon
• ¼ tsp Nutmeg
• ¼ tsp Cloves
• ¼ tsp Ground Cardamom
• 8 Tbsp unsalted Butter, softened
• 1 ¼ cups Brown Sugar
• 1 ½ Tbsp Maple Syrup
• 1 Tbsp Vanilla Extract
• ½ tsp Almond Extract
• ¾ cup sweet potato puree (187.5 g)
• 2 Eggs, room temperature
• ⅓ cup Sour Cream, room temperature (80 g)
• 1 cup Powdered Sugar
• 4–5 Tbsp Heavy Cream
• 2 Tbsp Maple Syrup (30 ml)
• 1 tsp Vanilla Bean Paste
• Pinch of salt
• Top with 1–2 ounces of toasted chopped Pecans (optional)