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Receta Sweet Potato Pound Cake

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Raciónes: 10

Ingredientes

Cost per serving $0.62 view details

Direcciones

  1. CAKE: Preheat over to 300F. Lightly oil 8 1/2 x 4 1/2 x 2 5/8 inch loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter and lowfat sour cream in large bowl till well blended. Gradually add in sugar and beat till well blended. Gradually add in sugar and beat till mix is light and fluffy. Add in Large eggs 1 at a time, beating well after each addition.
  2. Fold in 1/2 c. sweet potato puree and vanilla. Stir in dry ingredients Transfer to prepared pan. Bake till tester inserted into center co9mes out clean, about 1 hour 15 min. Cold cake in pan on rack 30 min. Cut around sides of pan with knife. Turn cake out onto rack and cold.
  3. SAUCE: Combine lowfat milk and cinnamon sticks in heavy medium sauce pan Scrape in seeds from vanilla bean ; add in bean. Bring to boil. Remove from heat.
  4. Cover and let steep 15 min. Wisk yolks and sugar in bowl to blend.
  5. Slowly beat lowfat milk mix into egg mix. Strain custard into same saucepan. Cook over medium-low heat till custard tickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 15 min; don't boil. Pour custard into bowl. Whisk in lowfat sour cream. Cover and refrigeratetill cool, stirring occasionally.
  6. Cut cake into slices and transfer to plates. Top with ice cream and sauce.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 145g
Recipe makes 10 servings
Calories 308  
Calories from Fat 135 44%
Total Fat 15.35g 19%
Saturated Fat 8.7g 35%
Trans Fat 0.0g  
Cholesterol 98mg 33%
Sodium 264mg 11%
Potassium 209mg 6%
Total Carbs 36.94g 10%
Dietary Fiber 1.0g 3%
Sugars 18.33g 12%
Protein 6.03g 10%
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