My fondness for Nancie McDermott's Sweet Potato Pound Cake recipe is well documented here. I can't think of much I'd do differently with that recipe -- except for add some crystallized ginger to it. In the end, it's a brilliant addition to this cake. For this version, I added a ginger-cream cheese frosting from Julie Hasson's 125 Best Cupcake Recipes. I added some heavy cream to the icing to make it a little looser for a more glazelike consistency.
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