Description
This Sweet Potato Pound Cake is a moist, flavorful dessert perfect for any occasion. Made with mashed sweet potatoes and warm spices, it boasts a tender crumb and rich taste, complemented by a delicate vanilla glaze. Ideal for holiday gatherings or a comforting treat year-round.
Ingredients
Scale
Cake
- 1 ½ cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 5 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup sour cream (or buttermilk for a tangier flavor)
Glaze (Optional)
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 350°F (175°C). Peel and chop the sweet potatoes into chunks, then boil them in water until soft, about 15-20 minutes. Once tender, mash them until smooth and set aside to cool slightly.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar on medium speed using an electric or stand mixer until the mixture is light and fluffy, approximately 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until combined.
- Combine Wet and Dry Ingredients: Stir the mashed sweet potatoes into the butter and sugar mixture until just combined. Alternate adding the dry ingredient mixture and sour cream (or buttermilk), beginning and ending with the dry ingredients. Mix until smooth, taking care not to overmix.
- Bake the Cake: Grease a 10-inch bundt or tube pan. Pour the batter evenly into the pan, tapping gently to release air bubbles. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to rest in the pan for 10-15 minutes. Then turn it out onto a wire rack to cool completely.
- Make the Glaze (Optional): While the cake cools, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt in a small bowl. Drizzle the glaze over the cooled cake to add sweetness and flavor.
Notes
- Ensure sweet potatoes are fully cooled before mixing to prevent the butter from melting.
- Use room temperature eggs for better incorporation and a fluffier cake.
- If you prefer a tangier cake, substitute sour cream with buttermilk.
- Do not overmix the batter once you combine wet and dry ingredients to maintain a tender crumb.
- Check cake doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
- This cake can be stored tightly wrapped at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat slices gently before serving for best texture.
