sweet potato pound cake recipe

Written ByJenny Smyth Posted on
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The Best sweet potato pound cake recipe

I’ve been making this sweet potato pound cake recipe for years, and it’s always a hit with my family. The recipe originated from my grandmother, who would often make it for special occasions.

The cake is moist and flavorful, with a subtle sweetness from the sweet potatoes. It’s a perfect recipe for any time of year, whether you’re looking for a comforting dessert or a tasty brunch option.

One of the key techniques to making this recipe successful is using the right type of sweet potatoes – I prefer to use the ones that are high in moisture and have a slightly sweeter flavor. This ensures that the cake doesn’t dry out and retains its natural sweetness.

I also love that this recipe is relatively healthy compared to other desserts – the sweet potatoes add fiber and antioxidants, while the whole wheat flour provides a nutty flavor and extra nutrients. My kids love helping me mix the batter, and it’s always fun to get them involved in the kitchen.

This recipe is perfect for potlucks, family gatherings, or even just a random Tuesday – it’s always a crowd-pleaser. The best part about this recipe is how versatile it is – you can serve it as is, or top it with cream cheese frosting or whipped cream for an extra-special treat.

I’ve also found that this cake freezes beautifully, so you can make it ahead of time and thaw it when you need it. This has been a staple in our household for years, and I’m so glad I can share it with all of you.

Sweet Potato Pound Cake

Sweet Potato Pound Cake

4.7 from 1714 votes

A moist and tender pound cake made with roasted sweet potatoes for natural sweetness and a vibrant orange hue. The buttery, dense crumb pairs perfectly with a dusting of powdered sugar or a cream cheese glaze.

Prep Time20 mins
Cook Time1 hour 10 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 1/2 cups mashed roasted sweet potato (about 2 medium sweet potatoes)
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk, room temperature

For the Glaze (optional)

1 cup powdered sugar
2 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease and flour a 10-inch Bundt pan, making sure to coat all crevices thoroughly to prevent sticking.
3In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4Set the dry mixture aside.
5In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
6Scrape down the sides of the bowl as needed.
7Add the eggs one at a time, beating well after each addition.
8Stir in the vanilla extract and the mashed sweet potato until fully incorporated.
9With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour.
10Mix just until combined; do not overmix.
11Pour the batter into the prepared pan and spread it evenly.
12Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
13Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely.
14For the glaze, whisk together powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake.

🔧Equipment

10-inch Bundt pan or tube pan
Electric mixer (hand or stand)
Large mixing bowls
Measuring cups and spoons
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 280mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 32g🥩Protein: 6g

📝Notes

Roast sweet potatoes at 400°F for 45 to 60 minutes until tender, then mash and cool before using. For a dairy-free version, substitute buttermilk with 1 cup milk mixed with 1 tablespoon lemon juice, and use vegan butter.

Watch Video Of How Sweet Potato Pound Cake Works

This sweet potato pound cake recipe has been a staple in our household for years, and I’m so glad I can share it with all of you. It’s perfect for any occasion – whether you’re looking for a comforting dessert or a tasty brunch option.

The best part about this recipe is how versatile it is – you can serve it as is, or top it with cream cheese frosting or whipped cream for an extra-special treat. It freezes beautifully too, so you can make it ahead of time and thaw it when you need it.

❓ Frequently Asked Questions About Sweet Potato Pound Cake

Q: What type of sweet potatoes should I use for this recipe?

For this recipe, I recommend using high-moisture sweet potatoes like those from the Jewel or Beauregard varieties.

Q: Can I substitute regular sugar for the honey in this recipe?

Yes, you can substitute regular sugar for the honey in this recipe if you prefer a sweeter taste.

Q: How long does this cake take to bake?

This cake typically takes about 45-50 minutes to bake in a standard 9×13 inch pan.

Q: Can I make this cake gluten-free?

Yes, you can substitute gluten-free flour for the whole wheat flour in this recipe if needed.

Q: Is this cake suitable for vegetarians?

This cake is vegetarian-friendly and does not contain any animal products.

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