SWEET POTATO POUND CAKE

Here’s a delicious Sweet Potato Pound Cake recipe that blends warm spices, rich sweet potato flavor, and a moist, buttery texture — perfect for any season, especially fall and winter.

🧁 Sweet Potato Pound Cake Recipe

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 ½ cups mashed cooked sweet potatoes (about 2 medium sweet potatoes)

• 2 ½ cups all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp ground ginger (optional)

• ½ cup whole milk (or buttermilk for added richness)

• 2 tsp vanilla extract

For the Glaze (Optional):

• 1 cup powdered sugar

• 1–2 tbsp milk or cream

• ½ tsp vanilla extract

• Pinch of cinnamon (optional)

Instructions

1. Prep & Preheat:

   • Preheat oven to 350°F (175°C).

   • Grease and flour a 10-inch bundt pan or tube pan.

2. Cook Sweet Potatoes:

   • Peel, cube, and boil sweet potatoes until tender (15–20 mins). Mash and cool.

3. Cream Butter & Sugar:

   • In a large bowl, beat the butter and sugar until light and fluffy (3–5 mins).

4. Add Eggs:

   • Beat in eggs one at a time, mixing well after each addition.

5. Add Sweet Potatoes & Vanilla:

   • Mix in mashed sweet potatoes and vanilla extract until fully incorporated.

6. Dry Ingredients:

   • In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

7. Combine:

   • Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined — don’t overmix.

8. Bake:

   • Pour batter into the prepared pan. Smooth the top.

   • Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool:

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

10. Optional Glaze:

    • Whisk glaze ingredients together until smooth. Drizzle over the cooled cake.