Sweet Potato Pound Cake Recipe

Introduction

Sweet Potato Pound Cake is a moist, warmly spiced treat perfect for any season. This cake combines the natural sweetness of mashed sweet potatoes with classic autumn flavors like cinnamon and nutmeg for a comforting dessert that’s easy to make and delightful to share.

Ingredients

• 2 medium sweet potatoes (about 1 cup mashed)
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• 3 large eggs
• ½ cup unsalted butter (softened)
• 2 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
2. Step 2: Boil or bake the sweet potatoes until they are tender, then peel and mash them until smooth.
3. Step 3: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and a pinch of salt.
4. Step 4: In a separate large bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
5. Step 5: Add the sweet potato puree, eggs, and vanilla extract to the butter mixture, mixing until fully combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
7. Step 7: Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.

Tips & Variations

• For extra moisture, consider adding a tablespoon of sour cream or yogurt to the batter.
• Swap cinnamon and nutmeg for pumpkin pie spice for a slightly different fall flavor.
• Use a hand mixer to cream the butter and sugar for a lighter texture.
• Add chopped pecans or walnuts to the batter for a pleasant crunch.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly and refrigerate for up to one week, or freeze it for up to 3 months. When reheating, warm slices gently in the microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato puree instead of fresh sweet potatoes?

Yes, canned sweet potato puree can be used as a convenient substitute. Measure out about 1 cup to match the recipe’s requirements.

How do I know when the pound cake is fully baked?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid opening the oven door too often during baking to prevent uneven rising.

Sweet Potato Pound Cake Recipe

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★★★★★

4.7 from 107 reviews

This Sweet Potato Pound Cake is a moist, flavorful dessert combining the natural sweetness of mashed sweet potatoes with warm spices like cinnamon and nutmeg. Baked to perfection in a loaf pan, it offers a tender crumb and a delightful balance of sweetness and spice, perfect for any occasion.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 85 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sweet Potato Mixture

• 2 medium sweet potatoes (about 1 cup mashed)

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt

Wet Ingredients

• 1 cup granulated sugar
• 3 large eggs
• ½ cup unsalted butter (softened)
• 2 tsp vanilla extract

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking during baking.
2. Cook Sweet Potatoes: Boil or bake the sweet potatoes until they are fully tender. Once cooked, peel them if necessary and mash until smooth, ensuring no lumps remain.
3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt to ensure even distribution of the leavening agent and spices.
4. Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together using a mixer or wooden spoon until the mixture is light, fluffy, and pale in color, indicating air has been incorporated.
5. Add Sweet Potato and Wet Ingredients: Mix the mashed sweet potatoes into the creamed butter and sugar. Then, add the eggs one at a time along with the vanilla extract, mixing well after each addition to maintain a smooth batter.
6. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the cake tender.
7. Bake the Cake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
8. Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• Ensure sweet potatoes are mashed smoothly to avoid lumps in the cake.
• Do not overmix the batter after adding the flour to maintain a tender crumb.
• You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
• Store the pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Adding a glaze or dusting powdered sugar on top enhances presentation if desired.

Keywords: sweet potato pound cake, sweet potato dessert, baked pound cake, cinnamon pound cake, easy sweet potato recipe