Now for the leftover sweet potato challenge with the perfect solution for you. This recipe for a sweet potato pound cake is a sure favorite. So fluffy, moist, and deliciously sweet, this is a pound cake like no other! You guys already know how much I love pound cake. Just put it in the search bar and see how many recipes come up. Pound cakes are the easiest cakes out there and always end up beautiful. Charming simplicity! At the same time, pound cakes offer a blank canvas for creativity — with a bit of imagination, you can turn them into fantastic new treats! In this case, a sweet potato pound cake, you read that right! Besides tasting great, sweet potatoes are moist and nutritious. Who doesn’t want more polyphenols, vitamins, and beta-carotene for a little less guilt? Pound cake is the ideal way to sneak more veggies into your family.
Ingredients You’ll Need
How to Make a Sweet Potato Pound Cake
The Cake
Preheat the oven to 300°F/150°C. Grease and flour a tube or bundt cake pan generously with cooking spray and set aside. Dry Ingredients – Mix flour, baking powder, baking soda, cinnamon, nutmeg, orange zest, and salt in a medium bowl. Set aside. (Photo 1) Cream the butter and the granulated and brown sugar at high speed in a stand mixer until it’s fluffy and starting to look white (4-5 minutes). Mix the wet and dry ingredients. Then, add eggs one at a time, beating the mixture well between each addition. Add mashed sweet potatoes, followed by flour mixture a little at a time. (Photo 2-4) The Finishing Touch – Add the sour cream and vanilla extract. Stir well until everything is thoroughly combined. Please DON’T overmix. As you go, scrape the sides of the mixing bowl. (Photo 5-6) Pour the mixture into a greased cake pan. Lightly tap the tube pan on the countertop to eliminate large air bubbles. (Photo 7) Bake at 300℉/150℃ until a tester inserted into the center comes out clean, 55 minutes, more or less. (Photo 8) Cool It – Move it to a wire rack and let it cool completely.
Caramel Glaze
Melt the butter in a medium saucepan on low. Combine – As soon the butter melts, add the brown sugar, heavy cream, and salt. Continue stirring the sauce with a rubber spatula until well blended. Cook – Then, bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4-5 minutes. Flavor – Remove the caramel sauce from the heat and stir in the vanilla extract. Transfer it to a container to cool. Make Frosting – Gradually sift powdered sugar into a medium bowl, then stir in the vanilla extract and caramel sauce a little at a time until the sauce reaches the desired consistency. (Add a little milk if the frosting gets too thick.) (Photos 9-10) Serve – Drizzle on cake, slice, and serve. (Photos 11-12)
Recipe Variations
Tips and Tricks
Make-Ahead and Storage Instructions
Serve the sweet potato pound cake with a dollop of homemade whipped creamand garnish with some extra orange zest if you have some left. It will be so beautiful! Store the pound cake in an airtight container or a cake plate covered with plastic wrap at room temperature. The cake will last for a couple of days (if it’s not eaten first 😉). There’s no need to reheat this pound cake, but if you want to enjoy it nice and warm, you can toast the slices on a baking tray in a preheated 350℉/176℃ oven for about 5 minutes.
What Goes With a Sweet Potato Pound Cake
This lively sweet potato pound cake recipe is the perfect dessert after an instant pot turkey breast, ground beef casserole, or other hearty dishes. You’ll also enjoy a slice of this sweet potato pound cake with a side of rum raisin pineapple ice cream or a pumpkin spice latte.
More Decadent Pound Cake Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”krjB27KC” upload-date=”2021-11-19T07:00:00.000Z” name=”Sweet Potato Pound CAKE” description=”Sweet potatoes are perfect for your next holiday dinner and everyday meals. Now for the leftover sweet potato challenge. However, I have the solution for you. This recipe for a sweet potato pound cake is one of my favorite sweet potato recipes. So fluffy and moist, and deliciously sweet, this is a pound cake like no other!” player-type=”collapse” override-embed=”false”] By Imma This blog post was originally published in November 2021 and has been updated with additional tips, new photos, and a video
