Sweet Potato Pound Cake

5 from 2 votes

Sweet Potato Pound Cake is a rich and moist dessert infused with the natural sweetness and earthy flavor of sweet potatoes. Combined with warm spices like cinnamon and cloves, this cake has a tender crumb and a delightful depth of flavor, making it a perfect treat for fall. Topped with a light glaze or dusting of powdered sugar, it’s a comforting and satisfying dessert for any occasion.

Prep Time10

Cook Time1 20

Total Time1 30

Course: dessert

Cuisine: american

Servings: servings

Calories: 282kcal

Author: Krista Stechman

Equipment

Ingredients

Sweet Potato Pound Cake

1½ cup roasted sweet potato puree about 3 sweet potatoes
1 cup unsalted butter room temperature
1½ cups brown sugar
6 eggs room temperature
2 tablespoon maple syrup
1 teaspoon vanilla extract
1 cup buttermilk

Dry Ingredients

3 cups all purpose flour
½ teaspoon baking soda
½ tsp baking powder
2 teaspoon kosher salt Diamond Crystal Brand
1½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ tsp ground allspice

Glaze (optional)

6 tablespoon unsalted butter browned
2 cups mini marshmallows
½ tsp kosher salt Diamond Crystal brand
1 cup powdered sugar sifted
½ teaspoon vanilla extract
3 tablespoon whole milk warmed

Instructions

Sweet Potato Pound Cake

Preheat oven to 425°F then line a sheet tray with parchment paper. Add sweet potatoes to parchment lined pan then bake 60-90 minutes or until brown sugary substance is oozing out of potatoes and they are fork tender
Remove sweet potatoes from the oven and allow to cool, then peel. Blend sweet potatoes in food processor for 20 seconds until smooth. Immediately turn oven temperature down to 325°F
Generously spray bundt pan with non-stick cooking spray. Cream butter and brown sugar on medium speed in the bowl of a stand mixer fitted with the paddle attachment for 4-5 minutes until light and fluffy
Add eggs one at a time, mixing in between and scraping down sides of the bowl
Mix in sweet potatoes, maple and vanilla
Whisk all dry ingredients together in a medium mixing bowl
Mix in ⅓ of the flour mixture into the sweet potato mixture on low. Add half of the buttermilk and mix thoroughly. Add another ⅓ of the dry ingredients and mix on low. Mix in remaining half of buttermilk then the remaining flour mixture until fully combined
Pour batter into prepared bundt cake pan then bake 80-85 minutes or until a toothpick comes out with clean or with just a few crumbs
Allow pound cake to cool on a wire rack for 20-30 minutes then carefully invert it onto a plate or serving platter to cool the rest of the way
Drizzle glaze or dust powdered sugar over the top if desired

Brown Butter Marshmallow Glaze

Brown butter in a small sauce pot then add marshmallows, stirring frequently until melted
Whisk in salt and powdered sugar then stir in vanilla and warmed milk until smooth. Drizzle glaze over sweet potato pound cake

Notes

Generously spray bundt pan with non stick cooking spray.

Let sweet potatoes roast until they are oozing a brown sugary substance. This allows the potato to caramelize and brings out the sugary flavor.

Sweet potato puree must be fully cooled before adding to cake mixture.

Do not over bake. All ovens cook slightly differently so plan to check your cake 5 minutes early.

Allow cake to fully cool before adding glaze or powdered sugar.

Nutrition