Sweet Potato Pound Cake is a delightful twist on the classic pound cake, infusing the rich, moist texture of traditional pound cake with the earthy sweetness of sweet potatoes. This cake is perfect for the fall season but equally enjoyable year-round, offering a subtle sweetness that pairs wonderfully with a cup of coffee or tea.

The sweet potato not only adds flavor but also ensures the cake stays incredibly moist. This recipe is straightforward and will yield a beautiful cake that’s sure to impress at any gathering.

Ingredients Needed for This Recipe

1 cup (2 sticks) unsalted butter, room temperature, plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 cups granulated sugar

4 large eggs, at room temperature
1 cup mashed cooked sweet potatoes
1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

1/2 teaspoon salt
1/4 cup sour cream
1 teaspoon baking powder

Instructions for Making Sweet Potato Pound Cake

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
Cream the butter and sugar together in a large bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Mix in the mashed sweet potatoes and vanilla extract until well combined.

In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.

Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Once cooled, dust with powdered sugar or drizzle with a simple glaze if desired.

Tips for Perfecting the Recipe

Choosing the Right Sweet Potatoes: For the best flavor and texture in your cake, opt for orange-fleshed sweet potatoes. They’re naturally sweeter and moister, which contributes to the cake’s richness.

Preparing the Sweet Potatoes: Bake or steam the sweet potatoes until they’re very soft. This method preserves their natural sweetness better than boiling. Make sure to cool them down before mashing to avoid extra moisture from steam.

Achieving the Perfect Texture: Room temperature ingredients are crucial. Ensure your butter, eggs, and sour cream are at room temperature to achieve a smooth, evenly mixed batter.

Don’t Overmix the Batter: Mix the dry and wet ingredients until just combined. Overmixing can lead to a dense, tough cake rather than a moist, tender crumb.

Baking Time and Temperature: Oven temperatures can vary, so start checking the cake for doneness about 10 minutes before the suggested baking time ends. A toothpick should come out clean or with a few moist crumbs when inserted into the center of the cake.

Cooling the Cake: Allow the cake to cool in the pan on a wire rack for about 15 minutes before inverting it. This helps the cake set and makes it easier to remove from the pan without breaking.

Serving Suggestions

Simple Glaze: A simple glaze made from powdered sugar, milk, and vanilla can add a sweet finishing touch. Adjust the consistency with more milk or sugar to your liking.

Whipped Cream: Serve each slice with a dollop of whipped cream on the side. For an autumnal twist, add a pinch of cinnamon to the cream.

Ice Cream: A warm slice of sweet potato pound cake pairs beautifully with a scoop of vanilla ice cream, melting into the cake for an extra layer of indulgence.

Toasted Pecans: Sprinkle toasted, chopped pecans on top for a crunchy texture and nutty flavor that complements the sweet potato.

Coffee or Tea: This cake goes wonderfully with coffee or tea, making it perfect for a morning treat or an afternoon snack.

Storage Tips

Room Temperature Storage: Keep the cake covered in an airtight container at room temperature for up to 3 days. This method is best if you plan to eat it quickly and want to maintain its moist texture.

Refrigerating the Cake: For longer storage, refrigerate the cake in an airtight container for up to a week. To serve, let it come to room temperature or warm slightly in the microwave for a soft, moist slice.

Freezing Instructions: Sweet potato pound cake freezes well. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature to serve.

Frequently Asked Questions

Can I use canned sweet potatoes? Yes, you can use canned sweet potatoes in a pinch. Drain and rinse them well before mashing. However, fresh sweet potatoes usually provide a better flavor and texture.

How do I know when the sweet potatoes are cooked enough? They should be very soft to the touch, and a fork should easily pierce through the flesh with no resistance.

Can I make this recipe gluten-free? Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Keep in mind that textures and flavors might slightly vary.

Why did my cake sink in the middle? This can happen if the cake is underbaked or if the batter is overmixed. Ensure your oven is properly preheated and check for doneness with a toothpick.

Can I add nuts or dried fruit? Absolutely. Stir in up to a cup of chopped nuts (like pecans or walnuts) or dried fruit (such as cranberries or raisins) to the batter for added texture and flavor.

Sweet Potato Pound Cake

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Sweet Potato Pound Cake is a delightful twist on the classic pound cake, infusing the rich, moist texture of traditional pound cake with the earthy sweetness of sweet potatoes.

Ingredients

1 cup 2 sticks unsalted butter, room temperature, plus more for greasing the pan
2 cups all-purpose flour plus more for dusting the pan
2 cups granulated sugar

4 large eggs at room temperature
1 cup mashed cooked sweet potatoes
1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

1/2 teaspoon salt
1/4 cup sour cream
1 teaspoon baking powder

Instructions

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
Cream the butter and sugar together in a large bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Mix in the mashed sweet potatoes and vanilla extract until well combined.

In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.

Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Once cooled, dust with powdered sugar or drizzle with a simple glaze if desired.