Imagine slicing into a moist, golden-brown cake with the subtle sweetness of roasted sweet potatoes and a rich, buttery aroma that fills the room. Sweet Potato Pound Cake isn’t just dessert—it’s a warm, comforting hug in every bite, perfect for any occasion. The unique twist of sweet potatoes makes it a delightful treat worth savoring.
This cake blends the natural sweetness of sweet potatoes with classic pound cake ingredients, creating a soft and fluffy texture. Its balance of spices, like cinnamon and nutmeg, adds a cozy flavor that’s just as fun to bake as it is to eat. It’s a recipe that brings a modern twist to traditional baking.
Whether you’re looking for a standout dessert or a snack that’s slightly healthier without losing the indulgent taste, Sweet Potato Pound Cake delivers. It’s an exciting way to enjoy sweet potatoes, combining their natural goodness with a dessert everyone loves. You’ll impress family and friends with every slice.
Ready to bake your own Sweet Potato Pound Cake? Grab your ingredients, preheat the oven, and get ready to create a treat that’s sure to be a new favorite. Follow this simple recipe and make sweet memories today!
Why You’ll Love This Sweet Potato Pound Cake
- Reader Favorite: Every time I make this cake, friends and family rave about it! One reader commented, “The texture is out of this world!” It’s no surprise why this recipe is a hit.
- Moist and Fluffy: The natural moisture from the sweet potatoes makes the cake incredibly soft and fluffy. It’s a dream come true for those who love moist cakes.
- A Perfect Balance of Flavors: The combination of cinnamon, nutmeg, allspice, and sweet potatoes creates a comforting, spiced flavor that’s not too overpowering. The maple pecan glaze adds the right touch of sweetness and crunch.
- Easier Than It Looks: Despite how luxurious it tastes, this cake is surprisingly simple to make with just a few ingredients.
- Versatile: Whether you’re baking for a special event or want a treat for an afternoon coffee, this cake can easily become your go-to dessert.
Required Kitchen Tools
Before we dive into the recipe, make sure you have the following kitchen tools:
- Mixing Bowls: You’ll need both small and large bowls for the cake batter and glaze.
- Electric Mixer or Stand Mixer: To beat the butter and sugar until fluffy.
- Measuring Cups and Spoons: Accurate measurements are key to a perfect cake.
- Baking Pan: A 9×5-inch loaf pan works perfectly for this recipe.
- Whisk: To mix the dry ingredients.
- Spatula: For scraping down the sides of your bowl and mixing the batter thoroughly.
- Saucepan: A small saucepan for making the maple pecan glaze.
- Cooling Rack: To allow your cake to cool properly and prevent it from becoming soggy.
Ingredients for Sweet Potato Pound Cake
Here’s what you’ll need to make this flavorful, moist cake (you can find the exact measurements in the recipe card below):
Cake:
- 3 large sweet potatoes (rinsed, peeled, and cut into 2-inch pieces): Sweet potatoes are the star of this cake, providing both moisture and sweetness. You’ll need to cook and mash them before incorporating them into the batter.
- 2 cups (400 g) granulated sugar: This is the sweetener that will balance out the savory notes of the sweet potatoes and spices.
- 1 cup (2 sticks / 227 g) unsalted butter (softened): Butter is essential for creating a rich, moist pound cake with a tender crumb.
- 4 large eggs (room temperature): Eggs act as binders and add moisture to the cake.
- 1 teaspoon vanilla extract: Adds depth of flavor.
- 3 cups (375 g) all-purpose flour: This is the base of the cake and provides structure.
- 2 teaspoons baking powder: This gives the cake its rise, making it light and fluffy.
- 1 teaspoon ground cinnamon: Cinnamon adds a warm and comforting spice.
- ½ teaspoon baking soda: Helps the cake rise even further.
- ½ teaspoon ground nutmeg: Nutmeg complements the cinnamon and sweet potatoes perfectly.
- ¼ teaspoon ground allspice: A subtle touch of allspice brings out the richness of the cake.
- ¼ teaspoon kosher salt: Balances out the sweetness and enhances the flavors.
Maple Pecan Glaze:
- ¼ cup (½ stick / 57 g) unsalted butter: This forms the base of your glaze, creating a smooth texture.
- 3 tablespoons pure maple syrup: The maple syrup adds a deep sweetness and ties the glaze together beautifully.
- 3 tablespoons heavy whipping cream: The cream adds a rich, velvety texture to the glaze.
- ½ cup (62.5 g) confectioners’ sugar (sifted): Powdered sugar is used to thicken and sweeten the glaze.
- 3 tablespoons finely chopped pecans (optional): Add these for a crunchy texture and nutty flavor that pairs perfectly with the sweet potatoes and maple syrup.
Step-by-Step Instructions
1. Prepare the Sweet Potatoes
Start by peeling and cutting the sweet potatoes into 2-inch pieces. Then, cook them by boiling or steaming until they are tender. This usually takes about 15-20 minutes. Once the sweet potatoes are cooked, mash them using a fork or potato masher until smooth. You should have about 2 cups of mashed sweet potato. Set aside to cool.
2. Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper to make it easier to remove the cake once baked.
3. Cream Butter and Sugar
In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer on medium speed. Beat for about 4-5 minutes until the mixture becomes light and fluffy. This step is crucial to creating a tender crumb, so make sure the butter and sugar are thoroughly combined.
4. Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Make sure everything is incorporated before moving on.
5. Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, allspice, and kosher salt. These dry ingredients will ensure the cake rises properly and has a balanced flavor.
6. Incorporate the Dry Ingredients and Sweet Potatoes
Gradually add the dry ingredients to the butter and sugar mixture, mixing until just combined. Be careful not to overmix at this stage to avoid a dense cake. Next, fold in the mashed sweet potatoes, ensuring they are evenly distributed throughout the batter.
7. Bake the Cake
Pour the cake batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so start checking around 60 minutes.
8. Cool the Cake
Once baked, allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely. This step is essential to allow the cake to firm up and ensure it slices cleanly.
Maple Pecan Glaze Instructions
1. Prepare the Glaze
While the cake is cooling, prepare the maple pecan glaze. In a small saucepan, melt the butter over medium heat. Once melted, stir in the pure maple syrup and heavy whipping cream. Bring the mixture to a simmer and cook for about 2-3 minutes until slightly thickened.
2. Add the Sugar and Pecans
Remove the saucepan from heat and whisk in the sifted confectioners’ sugar until smooth. If you’re using pecans, stir in the finely chopped pecans for an added crunch.
3. Drizzle the Glaze
Once the cake has cooled to room temperature, drizzle the warm maple pecan glaze over the top of the pound cake. The glaze will slowly soak into the cake, adding a sweet and nutty finish.
Serving Suggestions for Sweet Potato Pound Cake
This Sweet Potato Pound Cake is perfect for any occasion, and here are a few ideas for serving:
- With a Scoop of Ice Cream: Add a scoop of vanilla or cinnamon ice cream alongside a slice of cake for an indulgent treat.
- As a Snack with Coffee or Tea: This cake is perfect for an afternoon pick-me-up.
- At Holiday Gatherings: Serve it at Thanksgiving, Christmas, or any holiday event for a festive dessert.
- With Fresh Fruit: Top the cake with fresh berries or whipped cream for a lighter option.
Storing Sweet Potato Pound Cake
- At Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days.
- In the Fridge: If you prefer a firmer texture, store the cake in the fridge for up to 5 days. Be sure to bring it to room temperature before serving.
- Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn. When ready to serve, allow the cake to thaw overnight in the fridge.
Nutrition
Here’s the estimated nutrition for one slice of Sweet Potato Pound Cake (based on a standard 12-serving cake):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Cholesterol | 70mg |
| Sodium | 150mg |
| Total Carbs | 47g |
| Dietary Fiber | 2g |
| Sugars | 32g |
| Protein | 3g |
Conclusion
This Sweet Potato Pound Cake is a showstopper! It combines the natural sweetness and moisture of sweet potatoes with the perfect balance of warm spices. Topped with a maple pecan glaze, it’s guaranteed to impress your guests or simply satisfy your own cravings. With a little bit of prep time and patience while it bakes, you’ll have a delicious, homemade cake that everyone will adore.
FAQs about Sweet Potato Pound Cake
Can I make this cake without the glaze?
Absolutely! The cake is delicious on its own without the glaze, but the glaze adds an extra layer of flavor and texture. If you prefer, you can skip the glaze and even top the cake with whipped cream instead.
Can I substitute sweet potatoes with another ingredient?
While sweet potatoes are key to the flavor and texture of this cake, you could try substituting them with mashed pumpkin for a similar result. The texture may differ slightly, but it should still be delicious.
How do I know when my cake is fully baked?
Check the cake by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is done. If it comes out wet, bake for another 5-10 minutes and check again.
Can I make this cake gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to use one that is a 1:1 substitute for regular flour.
Now, you’re ready to bake this Sweet Potato Pound Cake and enjoy the warmth and comfort it brings to your kitchen!