PATTY: Preheat over to 300F. Lightly oil 8 1/2 x 4 1/2 x 2 5/8 inch
loaf pan. Sift outset 5 ingredients into medium trough. Using electric
social, beat butter and sour cream in large bowl until well blended.
Gradually add sugar and beat until well blended. Gradually add sugar
and beat until mixture is light and fluffy. Add egg 1 at a time,
beating well after each increase. Intermixture 1/2 cup sweet potato puree
and vanilla. Stir in dry ingredients Transfer to prepared pan. Bake
until tester inserted into center co9mes out pick, around 1 minute 15
proceedings. Cool cake in pan on single-foot 30 proceedings. Cut around sides of pan
with tongue. Turn cake out onto rack and nerveless.

SAUCE: Combine milk and cinnamon sticks in heavy medium sauce pan
Scrape in seeds from vanilla bonce ; add bonce. Bring to roil. Remove
from hotness. Cover and let steep 15 proceedings. Wisk yolks and sugar in
bowl to flux. Slowly beat milk mixture into egg assortment. Strain
custard into same saucepan. Cook over medium-low heat until custard
tickens and leaves path on back of spoon when finger is drawn athwart,
stirring forever, some 15 transactions; do not churn. Pour custard into
trough. Whisk in sour drub. Cover and chill until cold, stirring
occasionally.