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Sweet Potato Pound Cake Recipe – Tender, buttery pound cake with mashed sweet potatoes and cinnamon is a delicious and festive fall treat!
Why We Love This Sweet Potato Recipe
Sweet Potato Pound Cake is the perfect baked dessert for fall! If you’re not a big pumpkin fan, you can still experience decadent seasonal treats made with hearty sweet potatoes. And if you do love pumpkin, the pound cake will taste familiar yet new and exciting!
We love to make this classic pound cake recipe with your choice of fresh cooked sweet potatoes, or canned sweet potato purée. With either option, the buttery sweet potato cake will have a moist, tender crumb loaded with cinnamon spice and warm brown sugar. The flavors are perfect to pair with goodies like whipped cream or ice cream!
Bring this rustic cake to gatherings, serve at the holidays, or simply bake and enjoy for an anytime dessert or snack.
(Pssst, pumpkin fans: You definitely want to also check out this easy recipe for Pumpkin Pound Cake with Chocolate Ganache!)
Ingredients You Need
- Sweet potato – either freshly cooked and mashed, or canned sweet potato puree
- Butter – unsalted, softened
- Light brown sugar – for a deep, sweet flavor that isn’t overly “sugary” tasting
- Eggs – at room temperature is best
- Vanilla extract – an essential for the best cake recipes
- Ground cinnamon – or pumpkin pie spice if you are feeling super festive
- Baking powder – as a leavening agent
- Salt – just a pinch
- All-purpose flour – or gluten-free flour
How to Make Sweet Potato Pound Cake
If you are using fresh sweet potatoes, the first step is to bake and mash them. You can do this up to a day or two before you plan to make the cake!
Preheat the oven to 450°F. Set one large or two medium sweet potatoes on a baking sheet. Bake for at least one hour, until the potatoes are soft and tender.
Cool the potatoes, then peel, mash, and measure for the recipe. Use right away, or transfer to an airtight container and keep in the fridge overnight.
Once you are ready to bake, preheat the oven temperature to 325°F.
Set out at 12 cup capacity Bundt pan. Generously grease the pan, making sure to coat every nook and cranny with butter or shortening. Then place a small amount of granulated sugar (or flour) in the Bundt pan and shake it around to coat evenly.
Pro Tip: You can use baking spray to grease and flour the pan at the same time, but be careful to coat it very thoroughly.
Get the Complete (Printable) Sweet Potato Pound Cake Recipe Below. Enjoy!
Next, set out an electric stand mixer. Cream the softened butter and brown sugar together until light and fluffy, about 3 minutes. Scrape the bowl with a spatula.
Then beat in the eggs until well combined. Scrape the bowl again and add the cooled sweet potato mash.
Beat to combine. Then turn the mixer on low, and mix in the vanilla extract, ground cinnamon, baking powder, salt, and 3 cups of flour. Add the flour a little at a time until it is fully combined.
Scrape the bowl one last time, and beat for another 10-20 seconds until the batter is smooth.
Scoop the cake batter into the prepared Bundt pan. Tap the pan on the counter to eliminate as many air bubbles as possible. Then smooth the top out evenly if needed.
Bake on the center rack for 65 to 75 minutes, until a toothpick inserted deep in the middle of the cake comes out clean.
Remove the cake from the oven and allow it to cool at least 20 minutes in the pan.
Then gently flip the cake out onto a wire rack and continue to cool to room temperature.
Ta-da!
Slice and enjoy right away, or wrap in plastic wrap and keep it at room temperature.
Serving Suggestions
Slice and enjoy a generous hunk of sweet potato cake as-is for dessert, or even for a sweet breakfast treat. It pairs deliciously with a hot cup of tea or coffee!
We love to top thick slices with whipped cream or vanilla ice cream, plus an extra sprinkle of cinnamon. It also is fabulous with spiced apples, spiced apple ice cream, or homemade pecan praline sauce.
This cake is always a hit at potlucks and holiday gatherings!
Frequently Asked Questions
How do you make pound cake moist?
The secret to a marvelously moist cake is to use plenty of sweet potato and butter. This sweet potato pound cake recipe has just the right amount of both! So the crumb comes out dense like a classic pound cake, but is still tender and soft.
Can I make pound cake in a loaf?
Yes, you absolutely can make this sweet potato pound cake recipe without a Bundt pan! Instead, you can use two 9-inch loaf pans. Be sure to coat thoroughly with butter and flour or sugar, and reduce baking time to about 60 to 65 minutes.
What is the best way to store sweet potato cake?
Pound cake is great to keep on hand for a few days! Wrap the cooled cake thoroughly with plastic and keep it at room temperature for up to 4 days, or in the refrigerator for up to 10 days.
To freeze, wrap in plastic wrap and then in a layer of aluminum foil. Store in the freezer for up to 6 months.
Possible Add-Ins and Variations
Consider adding a pinch of nutmeg or ground ginger. Mix in a handful of chopped pecans or walnuts, or finely chopped crystalized ginger. Dust the top with powdered sugar, or decorate the top with a simple cream cheese frosting or glaze.
Looking for More Easy Dessert Recipes? Be Sure to Also Try:
- Best Cream Cheese Pound Cake
- Real Sweet Potato Souffles
- Pumpkin Spice Cake with Maple Frosting
- Southern Sweet Potato Pie
- Nutty Cardamom Bundt Cake with Bourbon Glaze
Sweet Potato Pound Cake Recipe
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 5 minutes minutes
Total Time: 1 hour hour 25 minutes minutes
Tender, buttery pound cake with mashed sweet potatoes and cinnamon is a delicious and festive fall treat!
Servings: 16 slices
Ingredients
US Customary – Metric
- 1 ½ cups smashed cooked sweet potato (or canned sweet potato puree)
- 1 ½ cups unsalted butter softened
- 2 ½ cups light brown sugar packed
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups all-purpose flour
Instructions
Sweet Potato Prep: Preheat the oven to 450°F. Set one large or two medium sweet potatoes on a baking sheet. Bake for at least one hour, until the potatoes are soft and tender. Cool the potatoes, then peel, mash, and measure for the recipe.
Once the potatoes are out of the oven, lower the oven temperature to 325°F.
Set out at 12 cup capacity Bundt pan. Generously grease the pan, making sure to coat every nook and cranny with butter or shortening. Then place a small amount of granulated sugar (or flour) in the Bundt pan and shake it around to coat evenly. You can use baking spray to grease and flour the pan at the same time, but be careful to coat it very thoroughly.
Set out an electric stand mixer. Cream the softened butter and brown sugar together until light and fluffy, about 3 minutes. Scrape the bowl with a spatula. Then beat in the eggs until well combined. Scrape the bowl again and beat in the cooled sweet potato mash.
Turn the mixer on low, and mix in the vanilla extract, ground cinnamon, baking powder, salt, and 3 cups of flour. Add the flour a little at a time until it is fully combined. Scrape the bowl one last time, and beat for another 10-20 seconds until the batter is smooth.
Scoop the cake batter into the prepared Bundt pan. Tap the pan on the counter to eliminate as many air bubbles as possible. Then smooth the top out evenly if needed.
Bake on the center rack for 65 to 75 minutes, until a toothpick inserted deep in the middle of the cake comes out clean.
Remove the cake from the oven and allow it to cool at least 20 minutes. Then gently flip the cake out onto a cooling rack and continue to cool to room temperature.
Cut and serve as is, or with whipped cream, or vanilla ice cream.
Notes
If you don’t have time to bake whole sweet potatoes, before baking the cake, you can find pure sweet potato puree in the baking aisle of some grocery stores.
Wrap the cake thoroughly with plastic and keep it at room temperature for up to 4 days, or in the refrigerator for up to 10 days.
Nutrition
Serving: 1pc, Calories: 419kcal, Carbohydrates: 58g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 191mg, Potassium: 251mg, Fiber: 2g, Sugar: 35g, Vitamin A: 5666IU, Vitamin C: 5mg, Calcium: 69mg, Iron: 2mg
Course: Dessert
Cuisine: American, Holiday, Southern
Author: Sommer Collier
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