Sweet potato pound cake

Yes! A Sweet Potato Pound Cake is rich, warmly spiced, and incredibly moist — like sweet potato pie in pound cake form. It’s perfect for fall and holiday gatherings, but honestly good any time of year. The sweet potato adds moisture and flavor without overpowering the cake.

🍠🍰 Sweet Potato Pound Cake

🕒 Time: ~1 hour 30 minutes
🍽 Serves: 10–12
🌡️ Bake Temp: 325°F / 165°C
🍴 Pan: Bundt pan or two loaf pans

🧾 Ingredients:

For the cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• ½ cup brown sugar, packed

• 4 large eggs

• 1½ cups mashed sweet potato (from baked or canned, not watery)

• 2½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground ginger (optional)

• 1 tsp vanilla extract

• ½ cup sour cream or buttermilk

Optional add-ins:

• ½ cup chopped pecans or walnuts

• ½ cup raisins or dried cranberries

🧁 Optional Glaze:

Brown Sugar Glaze:

• ½ cup brown sugar

• ¼ cup butter

• 2 tbsp milk or heavy cream

• ½ tsp vanilla extract

👩‍🍳 Instructions:

1. Prep:

• Preheat oven to 325°F (165°C).

• Grease and flour your Bundt pan (or loaf pans).

2. Cream butter and sugars:

• In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (3–5 minutes).

3. Add eggs & sweet potatoes:

• Beat in eggs, one at a time.

• Mix in mashed sweet potatoes and vanilla until smooth.

4. Mix dry ingredients:

• In a separate bowl, whisk flour, baking powder, baking soda, salt, and spices.

5. Combine:

• Alternate adding dry ingredients and sour cream to the sweet potato mixture, beginning and ending with the flour.

• Mix just until combined — don’t overmix.

6. Add extras (if using):

• Fold in nuts or dried fruit if using.

7. Bake:

• Pour batter into prepared pan.

• Bake for 1 hour 10–20 minutes, or until a toothpick inserted in the center comes out clean.

• Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

🍯 Optional: Brown Sugar Glaze

1. In a small saucepan, melt butter and brown sugar.

2. Add milk and bring to a gentle boil for 1–2 minutes.

3. Remove from heat, stir in vanilla. Let cool slightly.

4. Drizzle over cooled cake.

🌀 Tips & Variations:

• Use roasted sweet potatoes for the best flavor (not boiled).

• Add a touch of maple syrup or bourbon to the glaze for extra depth.

• Want it extra spiced? Add a pinch of clove or a teaspoon of pumpkin pie spice.