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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.

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

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

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