Description
This sweet potato pound cake is a perfect blend of rich, earthy sweetness from the potatoes and warm, comforting spices. The glaze adds an extra burst of sweetness, but it’s just as delicious on its own. Whether you’re preparing for a special occasion or simply craving a comforting treat, this cake is sure to be a hit!
Ingredients
For the Cake:
- 1 ½ cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 5 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup sour cream (or buttermilk for a tangier flavor)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Prepare the Sweet Potatoes
Start by preheating your oven to 350°F (175°C). Peel and chop the sweet potatoes into chunks, then boil them in a pot of water until soft (about 15-20 minutes). Once they’re tender, mash them with a fork or potato masher until smooth. Set aside to cool slightly.
2. Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer or stand mixer on medium speed. Continue mixing until the mixture is light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Add the vanilla extract and mix again until combined.
5. Combine Wet and Dry Ingredients
Add the mashed sweet potatoes into the butter and sugar mixture, mixing until just combined. Next, alternate adding the dry ingredients and the sour cream (or buttermilk), beginning and ending with the dry ingredients. Mix until smooth, but be careful not to overmix.
6. Bake the Cake
Pour the batter into a greased 10-inch bundt pan or tube pan. Spread the batter evenly, tapping the pan gently on the counter to remove air bubbles. Bake for 60-70 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Cool the Cake
Allow the cake to cool in the pan for about 10-15 minutes. Afterward, turn it out onto a wire rack to cool completely.
8. Make the Glaze (Optional)
While the cake cools, whisk together the powdered sugar, milk, vanilla extract, and salt in a small bowl. Drizzle the glaze over the cooled cake for an extra touch of sweetness and flavor.
Notes
- Make Ahead: You can prepare the sweet potato pound cake a day in advance. The flavor improves overnight as the spices meld together.
- Storage: Store the cake at room temperature for 2-3 days, or keep it in the fridge for up to a week. Wrap it tightly to prevent it from drying out.
- Flavor Variations: Add a handful of chopped pecans or walnuts to the batter for extra crunch. You can also substitute the cinnamon with pumpkin pie spice for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of the cake)
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg