Whiskin’ It All S1 EP04: Sweet Potato vs. Cream Cheese Pound Cake with Tina

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while adding creaminess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are healthier fats, while sunflower seeds are more economical.

Prepare the ingredients for both the cream cheese pound cake and the sweet potato pecan pound cake.

For the cream cheese pound cake, cream together 2 sticks of butter and 1 8 oz block of cream cheese until smooth.

Gradually add in 3 cups of sugar, mixing well.

In a separate bowl, combine 3 1/2 cups of flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.

Add the dry ingredients to the butter and cream cheese mixture, alternating with 6 eggs, 1 1/2 teaspoons of vanilla extract, and 1 1/4 cups of heavy whipping cream until fully combined.

For the sweet potato pecan pound cake, start by boiling or baking 3 small sweet potatoes until tender, then mash them.

In a bowl, cream together 3 sticks of butter and 1 8 oz block of cream cheese.

Mix in 2 2/3 cups of sugar, then add 3 cups of flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.

Incorporate the mashed sweet potatoes, 1 tablespoon of nutmeg, and 1 tablespoon of cinnamon into the batter until well combined.

Cooking Techniques

Spice Level:

Allergens