Sweet Potato Pound Cake

The best sweet potato pound cake is a warm, comforting dessert that brings together rich flavor and moist texture in every bite. This Southern classic is perfect for fall gatherings, holiday tables, or any time you crave something deeply satisfying and nostalgic. With the natural sweetness of sweet potatoes, a hint of spice, and a luscious brown butter glaze, this cake is sure to become a new favorite. Whether you’re serving it with ice cream or enjoying a slice with coffee, this pound cake offers the perfect balance of flavor and indulgence.

Why You’ll Love This Sweet Potato Pound Cake

This sweet potato pound cake stands out for its luxurious texture, subtly spiced flavor, and versatility. The addition of sweet potato purée ensures a moist crumb while warm spices like cinnamon and nutmeg add depth. It’s a show-stopping dessert with minimal fuss, and the brown butter glaze takes it to the next level. Plus, it keeps well and tastes even better the next day.

Ingredients

For the sweet potato pound cake:

• 3 cups all purpose flour, sifted if lumpy
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/2 cups packed light brown sugar
• 1 cup sweet potato purée
• 6 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup whole buttermilk
• Chopped pecans, for garnish (optional)
• Vanilla ice cream, for serving (optional)

For the brown butter glaze:

• 1 1/2 cups powdered sugar
• 1/2 cup (1 stick) salted butter
• 3 tablespoons whole milk (or milk of choice)
• 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

Step-by-Step: How to Make Sweet Potato Pound Cake

1. Preheat your oven to 325°F. Generously spray a 10-cup bundt pan with baking spray or grease thoroughly with butter to prevent sticking. Set aside.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until fully combined.
3. Using a stand or hand mixer, beat the butter and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes.
4. Mix in the sweet potato purée until fully incorporated.
5. Add the eggs one at a time, beating briefly after each addition just until combined.
6. Gradually add the dry ingredients to the wet ingredients in stages, alternating with the buttermilk. Start and end with the flour mixture. Do not overmix.
7. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
8. Bake for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

For the brown butter glaze:

1. In a saucepan over medium heat, melt the butter and let it cook undisturbed until it turns golden brown and smells nutty, about 5 to 6 minutes. Watch closely to avoid burning.
2. Remove from heat and allow it to cool slightly.
3. In a bowl, combine powdered sugar with the browned butter. Stir in milk and vanilla. Mix until smooth and pourable.
4. Drizzle the glaze over the cooled cake. Let it set for a few minutes before serving. Garnish with chopped pecans if desired.

Helpful Tips

• Make sure all ingredients, especially butter and eggs, are at room temperature for the best texture.
• Use freshly mashed sweet potatoes or canned sweet potato purée with no added sugar or spices.
• Don’t skip the browning of the butter for the glaze; it adds a deliciously nutty depth.
• Allow the cake to cool before glazing to avoid melting the glaze too much.

Substitutions And Variations

• Swap almond extract for more vanilla if you prefer a simpler flavor.
• Add 1/4 teaspoon of ground ginger or cloves for a more spiced version.
• Use sour cream or Greek yogurt in place of buttermilk for a tangy twist.
• Fold in toasted walnuts instead of pecans for a crunchy contrast.
• Make it dairy-free by using plant-based butter and milk.

Storage Instructions

Store leftover sweet potato pound cake in an airtight container in the refrigerator for up to 1 week. To serve, let slices come to room temperature or warm slightly in the microwave for a freshly baked texture. The cake can also be frozen (without glaze) for up to 2 months. Wrap tightly in plastic wrap and foil before freezing for best results.

Nutritional Information

Each serving of sweet potato pound cake (based on 12 servings) is approximately:

• Calories: 470
• Fat: 23g
• Saturated Fat: 13g
• Carbohydrates: 61g
• Sugar: 37g
• Protein: 6g
• Fiber: 2g

Note: Nutritional values are estimates and may vary based on ingredients and serving size.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
• Enjoy a slice with coffee or tea as a cozy afternoon treat.
• Add a drizzle of caramel or a dollop of whipped cream for extra decadence.
• Pair with roasted fall fruits like apples or pears for a seasonal twist.

Frequently Asked Questions About Sweet Potato Pound Cake

Can I use canned sweet potatoes? Yes, canned sweet potatoes or yams work well as long as they are pureed and not sweetened.

Can I make this cake ahead of time? Absolutely. This pound cake actually tastes better the next day as the flavors deepen. Just store it well and glaze before serving.

What can I use instead of a bundt pan? You can use two loaf pans instead. Be sure to adjust the baking time and test for doneness accordingly.

Can I freeze this cake? Yes, the cake freezes well without the glaze. Wrap tightly and store for up to two months.

Final Thoughts

Thank you for stopping by and giving this sweet potato pound cake recipe a try. It’s one of my absolute favorites for its ease, richness, and comforting flavor. Whether you’re baking it for a family gathering or just to treat yourself, I hope this cake brings a smile to your face and warmth to your kitchen. I appreciate you being a part of this food-loving community and can’t wait to hear how much you enjoy it. Happy baking!

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Sweet Potato Pound Cake

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• Author: lisa
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x

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Description

This moist and warmly spiced sweet potato pound cake features a rich brown butter glaze and a soft, buttery crumb. A perfect dessert for fall gatherings or everyday baking.

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Ingredients

Scale 1x2x3x

For the sweet potato pound cake:

3 cups all purpose flour, sifted if lumpy

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup (2 sticks) unsalted butter, room temperature

1 1/2 cups packed light brown sugar

1 cup sweet potato purée

6 large eggs, room temperature

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup whole buttermilk

Chopped pecans, for garnish (optional)

Vanilla ice cream, for serving (optional)

For the brown butter glaze:

1 1/2 cups powdered sugar

1/2 cup (1 stick) salted butter

3 tablespoons whole milk (or milk of choice)

1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

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Instructions

• Preheat your oven to 325°F. Generously spray a 10-cup bundt pan with baking spray or grease thoroughly with butter to prevent sticking. Set aside.
• In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until fully combined.
• Using a stand or hand mixer, beat the butter and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes.
• Mix in the sweet potato purée until fully incorporated.
• Add the eggs one at a time, beating briefly after each addition just until combined.
• Gradually add the dry ingredients to the wet ingredients in stages, alternating with the buttermilk. Start and end with the flour mixture. Do not overmix.
• Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
• Bake for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

• For the brown butter glaze:

  1. In a saucepan over medium heat, melt the butter and let it cook undisturbed until it turns golden brown and smells nutty, about 5 to 6 minutes. Watch closely to avoid burning.
  2. Remove from heat and allow it to cool slightly.
  3. In a bowl, combine powdered sugar with the browned butter. Stir in milk and vanilla. Mix until smooth and pourable.
  4. Drizzle the glaze over the cooled cake. Let it set for a few minutes before serving. Garnish with chopped pecans if desired.

Notes

Make sure all ingredients are at room temperature.

Don’t overmix the batter.

Allow cake to cool before glazing for best texture.

Can be made a day ahead for deeper flavor.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert

Nutrition

• Serving Size: 1 slice
• Calories: 470
• Sugar: 37g
• Carbohydrates: 61g
• Protein: 6g