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Sweet Potato Pound Cake

Sweet Potato Pound Cake: A Southern Delight You Can't Resist

Indulge in this Sweet Potato Pound Cake, a moist dessert with a rich flavor that brings warmth to any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Cooling Time 15 minutes
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter At room temperature
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar
  • 4 Eggs Room temperature
  • 2 cups Mashed Sweet Potato Can substitute with pumpkin
  • 1 cup Evaporated Milk
  • 1 teaspoon Vanilla Extract
  • 2 cups Unbleached All-Purpose Flour Avoid overmixing
  • 1 tablespoon Orange Zest
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 0.5 teaspoon Kosher Salt
  • 1 teaspoon Spices (Cinnamon, Nutmeg, Ginger) To taste
  • 1 cup Chopped Toasted Pecans For glaze
For the Pecan Praline Glaze
  • 0.5 cup Butter
  • 1 cup Brown Sugar
  • 0.5 cup Granulated Sugar
  • 1 pinch Salt
  • 1 teaspoon Vanilla
  • 0.75 cup Milk
  • 1 cup Confectioners Sugar Sifted

Equipment

  • Electric mixer
  • Bundt pan
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Prepare Sweet Potatoes: Roast sweet potatoes at 425°F for 45 minutes to 1 hour until tender, then mash until smooth.
  2. Preheat Oven: Preheat your oven to 300°F and grease a bundt pan.
  3. Cream Butter and Sugars: In a mixing bowl, cream together unsalted butter, granulated sugar, and light brown sugar until fluffy.
  4. Add Eggs and Wet Ingredients: Mix in room-temperature eggs, mashed sweet potatoes, evaporated milk, and vanilla extract.
  5. Mix Dry Ingredients: Whisk together all-purpose flour, orange zest, baking powder, baking soda, kosher salt, and spices.
  6. Combine Mixtures: Gradually add dry ingredients to wet ingredients and mix until just combined.
  7. Bake: Pour the batter into the bundt pan and bake for about 1 hour and 40 minutes.
  8. Cool: Let the cake cool in the pan for 10-15 minutes, then invert onto a cooling rack.
  9. Make Pecan Glaze: Melt butter in a saucepan, stir in sugars, salt, and milk. Boil and then mix in confectioners sugar and chopped pecans.
  10. Glaze the Cake: Pour the warm pecan glaze over the cooled cake and allow it to set before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 230mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 2000IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Room temperature ingredients and accurate measurements are key for a successful cake.

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