Sweet Potato Pound Cake
Discover the cozy, comforting flavors of fall with this Sweet Potato Pound Cake, a luscious twist on the classic dessert. Made with velvety mashed sweet potatoes, warm spices like cinnamon and nutmeg, and a touch of buttermilk for added richness, this cake delivers an irresistibly moist texture and subtle sweetness in every bite. Perfectly balanced with a golden crust and an optional vanilla glaze, it’s a show-stopping treat that’s ideal for holiday gatherings or a cozy weekend dessert. With just 20 minutes of prep and a warm, flavorful aroma that will fill your kitchen, this homemade sweet potato pound cake is as easy to make as it is delightful to share. Serve it with coffee or tea for a comforting dessert or an indulgent afternoon snack!
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Recipe Information
Ingredients
- 1.5 cups Sweet potatoes (mashed)
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 0.5 cup Brown sugar (packed)
- 4 Large eggs
- 1 tablespoon Vanilla extract
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Buttermilk
- 1 cup Powdered sugar (for optional glaze)
- 2 tablespoons Milk (for optional glaze)
- 0.5 teaspoon Vanilla extract (for optional glaze)
Instructions
Preheat the oven to 325°F (165°C). Grease and flour a standard bundt pan or a 9x5-inch loaf pan.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Whisk together the mashed sweet potatoes until smooth, then add them to the wet mixture. Beat until well combined.
In a separate bowl, sift together the flour, baking powder, ground cinnamon, ground nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until incorporated. Do not overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, invert it onto a wire rack to cool completely.
For the optional glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. Drizzle over the cooled cake before serving.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 267 mg | 12% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 67.5 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 185 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
