How to Make the Best Sweet Potato Pound Cake

Sweet potato pound cake is the ultimate comfort food. It’s warm, rich, and just plain good. The sweet potato gives it that little extra something that makes it stand out from your usual pound cake. Plus, it’s the perfect dessert for fall when sweet potatoes are everywhere. This recipe is simple, no-fuss, and always comes out delicious. So, let’s get right into it.

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Ingredients You’ll Need

Before we get into the baking, you’ll want to make sure you have all your ingredients on hand. A lot of these are probably already in your pantry. But make sure you check the list so you don’t have to run out halfway through.

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 4 large eggs
• 2 cups mashed sweet potatoes (about 2 medium-sized sweet potatoes)
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 cup whole milk
• 1 teaspoon vanilla extract

Preparing the Sweet Potatoes

Start by prepping your sweet potatoes. This is an important step, so don’t rush through it. You want to bake them until they are soft and easy to mash. Preheat your oven to 400°F, poke a few holes in the potatoes with a fork, and bake them for about 45 minutes. You’ll know they’re done when you can easily stick a knife through them. After they’ve cooled, scoop out the flesh and mash until smooth.

If you’re short on time, you can microwave them instead. Poke a few holes and microwave for about 8-10 minutes, flipping halfway through. The texture will be just as good.

The Baking Process

Now that your sweet potatoes are ready, it’s time to mix up the batter. This is where the magic happens. Follow these steps carefully, and you’ll be rewarded with a cake that’s tender and moist.

1. Cream the butter and sugars
   In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until it’s light and fluffy. This should take about 3-5 minutes. Make sure the butter is soft before you start. Otherwise, you’ll end up with a lumpy mess.
2. Add the eggs
   Beat in the eggs one at a time. Make sure each egg is fully mixed in before you add the next. This helps keep the batter smooth. Once all the eggs are in, beat for another minute to ensure everything is well combined.
3. Incorporate the sweet potatoes
   Next, add your mashed sweet potatoes. Beat them into the batter until everything is well mixed. The batter will turn a lovely orange color, and you might even catch a little whiff of that sweet potato goodness.
4. Dry ingredients
   In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. These spices give the cake that warm, cozy flavor that pairs perfectly with the sweet potatoes.
5. Combine
   Slowly add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Beat just until combined. Don’t overmix. Overmixing can make the cake tough, and we definitely want this sweet potato pound cake to stay soft and tender.
6. Add vanilla
   Finally, stir in the vanilla extract. It adds that little extra touch of flavor that makes all the difference.

Time to Bake

Pour the batter into a greased and floured bundt pan or a 9×5-inch loaf pan, depending on your preference. Smooth the top with a spatula and give the pan a few gentle taps on the counter to release any air bubbles.

Bake at 350°F for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The cake should be golden brown and pulling away slightly from the edges of the pan.

Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The Best Glaze for Sweet Potato Pound Cake

A good sweet potato pound cake doesn’t need much, but a simple glaze takes it to the next level. It’s sweet, but not too sweet, and it looks so pretty when it’s drizzled over the top.

Here’s how to make it:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. You want the glaze to be thick but still pourable. If it’s too thick, add a little more milk. If it’s too thin, add more powdered sugar. Drizzle it over the cooled cake, and let it set for about 15 minutes before slicing.

Tips for a Perfect Pound Cake

Pound cake can be a bit tricky if you’re not used to baking. But don’t worry, I’ve got some tips to help you out.

• Room temperature ingredients are key
  Make sure your butter, eggs, and milk are all at room temperature before you start. This helps them mix together more smoothly and ensures a tender cake.
• Don’t rush the creaming step
  Creaming the butter and sugar together until it’s light and fluffy is so important. It helps to create a light texture in your cake. If you rush this step, your cake might turn out dense.
• Use fresh sweet potatoes
  Don’t use canned sweet potatoes for this recipe. Fresh sweet potatoes have a better flavor and texture. They make a big difference in the final product.
• Measure your flour correctly
  Too much flour can make your cake dense. The best way to measure flour is to spoon it into your measuring cup and level it off with a knife. Don’t scoop it directly from the bag, as that can compact the flour and give you too much.

How to Serve Sweet Potato Pound Cake

Sweet potato pound cake is delicious on its own, but if you want to dress it up a bit, there are plenty of options.

• With whipped cream: A dollop of whipped cream adds a nice contrast to the rich, dense cake.
• With ice cream: Vanilla ice cream pairs perfectly with the warm spices in the cake.
• With a dusting of powdered sugar: Sometimes, keeping it simple is best. A light dusting of powdered sugar is all you need.

This cake is great for a fall dessert, but honestly, it’s perfect any time of year. You can make it for Thanksgiving, a cozy weekend, or even just because you have some sweet potatoes sitting around.

Storage and Freezing Tips

Sweet potato pound cake stores well and can even be frozen if you want to save some for later.

• At room temperature: Store the cake in an airtight container at room temperature for up to 4 days. It’ll stay moist and delicious.
• In the fridge: If you want it to last a little longer, you can keep it in the fridge for up to a week. Just let it come to room temperature before serving.
• Freezing: To freeze, wrap the cooled cake tightly in plastic wrap, then in aluminum foil. It’ll keep in the freezer for up to 3 months. When you’re ready to eat it, let it thaw at room temperature for a few hours.

Why You’ll Love Sweet Potato Pound Cake

There’s something special about sweet potato pound cake. It’s one of those desserts that feels like home. The sweet potatoes make it moist and flavorful, while the spices add warmth. Whether you’re making it for a holiday or just because, it’s sure to be a hit.

It’s a great way to use up extra sweet potatoes, and you’ll be surprised at how easy it is to throw together. The best part? It tastes even better the next day after the flavors have had a chance to meld.

So if you’re looking for a dessert that’s a little different but still familiar, this sweet potato pound cake is the one to try.