Ingredients

• 0.5 cups unsalted butter , softened, plus more for greasing the pan
• 3 cups cake flour , plus more for dusting the pan
• 1 , 8 ounce
• 1.5 cups brown sugar
• 1.5 cups white sugar
• 4 large eggs , at room temperature
• 2.5 cups pureed sweet potatoes
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.25 teaspoons ground ginger
• 0.25 teaspoons salt
• 2 teaspoons vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
2. 2 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.
3. 3 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.
4. 4 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.

Nutrition per serving