Bourbon-Glazed Sweet Potato Pound Cake

Adventures with a new cookbook: From a Southern Oven -The Savories, The Sweets, by Jean Anderson

I just got a new cookbook that will be perfect as the weather continues to cool down and my comfort-food cravings get serious. From a Southern Oven -The Savories, The Sweets, by Jean Anderson, is going to teach me the Southern secrets that make gratins and casseroles (the savories) and biscuits, corn bread and pie (the sweets) iconically American cuisine that makes even me feel patriotic.

The first recipe I tried was a Bourbon-Glazed Sweet Potato Pound Cake. Made with pecans and two sticks of butter (“no substitutions”), the batter is thick and the cake heavy. But the sweet potato and eggs keep it from being too dense. I served the cake with ice cream at a dinner party (read below for the full menu) and was secretly grateful to find leftovers after everyone went home. Leftover pound cake, in my opinion, also makes a great breakfast. (What do you think I’m nibbling with my tea right now as I write this blog post?) I’m really looking forward to exploring more Southern comfort food with this new cookbook. Cheddar biscuits may be next.

For the full dinner party menu and what to cook next

Cheese Plate with Pilsner beer flat crackers, grapes and sliced apple

Kale salad with pear, fennel, pecans and a French vinaigrette

Slow-cooked brisket (my mother’s classic recipe with ketchup and onion soup mix) with red wine gravy

Roasted small white potatoes

Roasted carrot, sweet potato and onion medley

Chickpea salad with tomato, cucumber, feta

Bourbon-glazed sweet potato pound cake with ice cream

And sometimes the best part of a dinner party is putting your feet up once everyone’s left, and indulging in left-overs for a few days. I mixed the kale salad with the potatoes for a great lunch yesterday, and made a grilled cheese with pear for dinner. Alex finished off the brisket with a serious left-over sandwich of brisket, brie and potatoes. And of course, left-over pound cake can be eaten at all hours, including at breakfast time.

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