Ah, Sweet Potato Pound Cake—a moist, dense, and subtly spiced cake that’s perfect for fall or anytime you want a cozy dessert 🍠🍰. Here’s a complete recipe:
Ingredients (9×5-inch loaf pan)
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk (or whole milk)
Step-by-Step Process
1. Prepare the oven and pan
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. Mix dry ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Cream butter and sugar
- In a large bowl, beat butter and sugar until light and fluffy (~3–4 minutes).
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract and mashed sweet potatoes until smooth.
4. Combine wet and dry
- Alternately add dry ingredients and buttermilk to the sweet potato mixture, beginning and ending with dry ingredients.
- Mix until just combined—don’t overmix to keep cake tender.
5. Bake
- Pour batter into prepared loaf pan and smooth the top.
- Bake 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
6. Optional Glaze or Topping
- Simple glaze: Mix ½ cup powdered sugar with 1–2 tbsp milk or orange juice, drizzle over cooled cake.
- Optional garnish: Chopped pecans or a light sprinkle of cinnamon sugar.
Tips for Best Results
- Sweet potatoes: Use roasted or boiled sweet potatoes, fully cooked and well-mashed.
- Butter at room temperature: Ensures a fluffy texture.
- Spices: Adjust cinnamon, nutmeg, or add a pinch of ginger or cloves for extra warmth.
- Make ahead: Cake keeps well for 3–4 days at room temperature, or freeze for longer storage.
💡 Pro tip: For an extra moist pound cake, fold in 2 tbsp of Greek yogurt or sour cream with the buttermilk—this keeps it soft for days.
If you want, I can give a “sweet potato pound cake with caramel pecan topping” version that’s ultra-decadent and perfect for dessert tables.
Do you want me to do that?
