Sweet Potato Pound Cake

Why You’ll Love This Recipe

This cake is everything you love about traditional pound cake, but with an autumn-inspired twist. The sweet potatoes add moisture and a natural sweetness, while cinnamon and nutmeg give it that warm, comforting flavor. It’s perfect for make-ahead desserts since the flavor deepens over time, and it pairs beautifully with a simple glaze, powdered sugar, or even a dollop of whipped cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Ground cinnamon
• Ground nutmeg
• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Eggs
• Mashed sweet potatoes (cooked and cooled)
• Milk or buttermilk
• Vanilla extract

Optional glaze:

• Powdered sugar
• Milk or cream
• Vanilla extract or maple syrup

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two loaf pans.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in the mashed sweet potatoes and vanilla extract until smooth.
6. Gradually add the dry ingredients to the wet ingredients, alternating with milk or buttermilk. Mix just until combined — do not overbeat.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake.

Servings and timing

This recipe makes about 12–14 servings.
Prep time: 20 minutes
Cook time: 1 hour
Cooling time: 45 minutes
Total time: about 2 hours 5 minutes

Variations

• Maple Glazed Version: Add maple syrup to the glaze for a rich fall flavor.
• Nutty Sweet Potato Cake: Fold in chopped pecans or walnuts for added crunch.
• Coconut Twist: Add shredded coconut and a hint of coconut extract for a tropical variation.
• Spiced Up: Add a pinch of cloves or allspice for a deeper spice profile.
• Citrus Glaze: Mix orange juice and zest into the glaze for a bright, tangy finish.

Storage/Reheating

Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. If glazed, allow it to set before covering loosely to avoid smudging. For longer storage, wrap the cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. To refresh, warm slices in the microwave for 10–15 seconds or serve at room temperature.

FAQs

Can I use canned sweet potatoes?

Yes, just drain them well and mash until smooth before measuring. Avoid using sweet potato pie filling, which contains added sugar and spices.

How do I cook the sweet potatoes?

You can bake, boil, or steam them until tender, then mash until smooth and cool before adding to the batter.

Can I make this cake ahead of time?

Absolutely! The flavor improves after resting for a day. Just store it covered at room temperature.

Can I use yams instead of sweet potatoes?

Yes, yams can be used interchangeably, though the flavor may be slightly different.

What’s the best glaze for this cake?

A simple vanilla or maple glaze pairs beautifully, but a cream cheese glaze also works wonderfully.

Can I make this cake without a bundt pan?

Yes, you can bake it in two loaf pans or a 9×13-inch baking dish. Adjust the baking time accordingly.

Can I freeze the cake?

Yes, this cake freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight before serving.

Can I add raisins or nuts?

Definitely! Fold in ½ cup of chopped pecans, walnuts, or golden raisins for added flavor and texture.

How do I know when it’s done baking?

Insert a toothpick into the center — it should come out clean or with just a few moist crumbs.

Can I make this cake dairy-free?

Yes, use oil instead of butter and a plant-based milk alternative like almond or oat milk.

Conclusion

Sweet Potato Pound Cake is a tender, rich, and flavorful dessert that brings the taste of the season to your table. With its buttery crumb, warm spices, and natural sweetness from the sweet potatoes, it’s a true crowd-pleaser that’s both comforting and elegant. Perfect for holidays, potlucks, or cozy evenings at home, this cake is sure to become a cherished fall favorite.

Sweet Potato Pound Cake

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Sweet Potato Pound Cake is a rich, buttery dessert infused with the natural sweetness of mashed sweet potatoes and warm spices. Moist, tender, and flavorful, this cake is perfect for holidays, Sunday dinners, or cozy fall gatherings.

• Author: Laura
• Prep Time: 20 mins
• Cook Time: 1 hr
• Total Time: 2 hrs 5 mins
• Yield: 12–14 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 4 large eggs
• 1½ cups mashed sweet potatoes (cooked and cooled)
• ½ cup milk or buttermilk
• 2 tsp vanilla extract
• Optional glaze:
• 1 cup powdered sugar
• 2–3 tbsp milk or cream
• 1 tsp vanilla extract or maple syrup

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two loaf pans.
2. In a bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. Cream butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in mashed sweet potatoes and vanilla extract until smooth.
6. Alternate adding the dry ingredients and milk to the batter, mixing just until combined.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10. For glaze: whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake before serving.

Notes

• Use fully cooked and cooled sweet potatoes for the best texture and flavor.
• Don’t overmix the batter to keep the cake tender.
• The flavor develops even more after a day, making it a great make-ahead dessert.
• Try topping with a maple or cream cheese glaze for an extra indulgent touch.
• This cake freezes well — wrap tightly and store for up to 2 months.

Nutrition

• Serving Size: 1 slice
• Calories: 360
• Sugar: 32g
• Sodium: 190mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 90mg