Name: Sweet Potato Pound Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Ingredients: 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); 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

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.

Ingredients

Scale

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

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