Sweet Potato Sour Cream Pound Cake with Maple Pecan Praline Sauce! Need I say more?! 🤤 Kenny Gnatt is my Baker Spotlight with this FULL RECIPE! 👇🏿

3 C All-purpose flour
1 1/2 C butter
1 1/2 C sweet potato-cooked and mashed
1 C sugar
3/4 C brown sugar packed
4 eggs
1 1/2 C sour cream
2 Tsp vanilla
2 Tsp baking powder
1 Tsp baking soda
1 1/2 Tsp cinnamon
3/4 Tsp salt
1/2 Tsp ginger
1/4 Tsp nutmeg

Ingredients for Maple Pecan Praline Sauce:
1 1/4 C light brown sugar
1 C pecans- chopped
1/2 C salted butter
1/2 C heavy cream
1/4 C maple syrup
2 Tsp vanilla
1/4 Tsp kosher salt

• Preheat oven to 350 degrees . In a medium bowl mix together flour, salt, baking powder, baking soda, nutmeg, ginger and cinnamon and set aside.

• Use a stand mixer to cream butter, sugars, and vanilla together. follow with eggs one at a time then the sweet potato. starting and ending with the dry mix, alternate adding sour cream and flour to the wet batter.

• Prepare bundt or pound cake pan with butter or spray. carefully scoop the batter in to the pan and bake for 55 to 60 minutes . A toothpick will come out clean when it’s done. cool about 10 min. and then remove and finish cooling on cooling rack.

Directions for Maple Pecan Praline Sauce:
• To a saucepan over low heat, add brown sugar, cream, butter and maple syrup. Allow the butter to melt and the sauce to come to a bubbling stirring consistently, about 10-15 minutes. The sugar should be fully melted and the smooth sauce should resemble a smooth caramel.

• Turn off the heat and add the vanilla extract, pecans and kosher salt. allow the sauce to cool to near room temperature before serving. The sauce will thicken as it cools.