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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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/sweet-potato-pound-cake-recipe/