Sweet Potato Pound Cake
If you're looking for the ultimate Southern dessert, this Sweet Potato Pound Cake is guaranteed to impress. Made with real mashed sweet potatoes, warm cinnamon, nutmeg, and ginger, this cake bakes up incredibly moist with a rich buttery texture and beautiful golden-orange crumb.
Finished with a sweet vanilla glaze, this homemade sweet potato pound cake is perfect for Thanksgiving, Christmas, potlucks, family gatherings, or anytime you're craving a comforting dessert.
Why You'll Love This Sweet Potato Pound Cake
This pound cake is packed with real sweet potato flavor and warm spices that make every bite taste like fall. The combination of butter, brown sugar, and sweet potatoes creates an incredibly moist texture while the vanilla glaze adds the perfect finishing touch.
Prep Time
25 Minutes
Bake Time
55 Minutes
Total Time
1 Hour 20 Minutes
Servings
12 Slices
Ingredients
For the Sweet Potato Pound Cake
1½ cups mashed sweet potatoes
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
2½ cups all-purpose flour
½ cup buttermilk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
For the Vanilla Glaze
1 cup powdered sugar
2 to 3 tablespoons milk
½ teaspoon vanilla extract
How To Make Sweet Potato Pound Cake
Step 1: Prepare the Sweet Potatoes
Peel and cube the sweet potatoes. Place them in a pot of water and boil until fork-tender, about 15 to 20 minutes. Drain well and mash until smooth. Allow the sweet potatoes to cool completely before using.
Step 2: Prepare the Pan
Preheat your oven to 350°F.
Grease and flour a 10-inch Bundt pan or two 9x5-inch loaf pans.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, baking powder, and baking soda. Set aside.
Step 4: Cream the Butter and Sugars
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, mixing well after each addition.
Step 5: Combine the Batter
Mix the mashed sweet potatoes and vanilla extract into the butter mixture until fully incorporated.
Gradually add the flour mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing only until combined.
Step 6: Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 7: Make the Glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled pound cake before serving.
Tips For The Best Sweet Potato Pound Cake
For the best flavor, use fresh sweet potatoes rather than canned sweet potato puree. Make sure the sweet potatoes are completely cooled before adding them to the batter. Avoid overmixing the batter, which can make the cake dense instead of tender. Allow the cake to cool fully before glazing to prevent the icing from melting off the cake.
What To Serve With Sweet Potato Pound Cake
This cake pairs perfectly with coffee, hot tea, vanilla ice cream, whipped cream, or a drizzle of caramel sauce. It's also a beautiful addition to Thanksgiving dessert tables and holiday gatherings.
Frequently Asked Questions
Can I Make Sweet Potato Pound Cake Ahead Of Time?
Yes. This cake actually tastes even better the next day as the flavors have more time to develop.
Can Sweet Potato Pound Cake Be Frozen?
Absolutely. Wrap the cake tightly in plastic wrap and freeze for up to three months. Thaw overnight in the refrigerator before serving.
Can I Use Canned Sweet Potatoes?
Fresh sweet potatoes provide the best texture and flavor, but canned sweet potatoes can be used if they are drained and mashed well.
Final Thoughts
This Sweet Potato Pound Cake Recipe combines the rich flavor of sweet potatoes with classic pound cake texture for a dessert that's moist, buttery, and full of warm spice. Whether you're serving it for the holidays or enjoying a slice with your morning coffee, this Southern favorite is always a crowd-pleaser.