Sweet Potato Pound Cake Recipe
User Reviews
5
Sweet Potato Pound Cake Recipe
Description
This Sweet Potato Pound Cake begins by baking whole sweet potatoes at a high temperature until soft. The cooked potatoes are peeled, mashed, and then combined with softened butter and packed light brown sugar creamed until fluffy. Eggs and vanilla extract are added next, followed by cinnamon, baking powder, salt, and flour, which are mixed in gently to maintain a tender texture.
After thorough mixing, the batter is poured into a well-greased and floured Bundt pan to ensure easy release. Baking at a moderate temperature allows the cake to develop a golden crust with a moist, rich interior that showcases the sweet potatoes’ depth of flavor along with cinnamon's warming spice.
The cake can be stored wrapped tightly at room temperature for several days or refrigerated for longer freshness. Sweet potato puree from a store can be a convenient shortcut if you lack time to bake whole potatoes ahead.
Ingredients
- 1 ½ cups sweet potato or canned sweet potato puree, cooked; smashed
- 1 ½ cups butter softened, unsalted
- 2 ½ cups light brown sugar packed
- 6 large egg
- 1 tablespoon vanilla extract
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups all-purpose flour
Instructions
- Sweet Potato Prep: Preheat the oven to 450°F. Set one large or two medium sweet potatoes on a baking sheet. Bake for at least one hour, until the potatoes are soft and tender. Cool the potatoes, then peel, mash, and measure for the recipe.
- Once the potatoes are out of the oven, lower the oven temperature to 325°F.
- Set out at 12 cup capacity Bundt pan. Generously grease the pan, making sure to coat every nook and cranny with butter or shortening. Then place a small amount of granulated sugar (or flour) in the Bundt pan and shake it around to coat evenly. You can use baking spray to grease and flour the pan at the same time, but be careful to coat it very thoroughly.
- Set out an electric stand mixer. Cream the softened butter and brown sugar together until light and fluffy, about 3 minutes. Scrape the bowl with a spatula. Then beat in the eggs until well combined. Scrape the bowl again and beat in the cooled sweet potato mash.
- Turn the mixer on low, and mix in the vanilla extract, ground cinnamon, baking powder, salt, and 3 cups of flour. Add the flour a little at a time until it is fully combined. Scrape the bowl one last time, and beat for another 10-20 seconds until the batter is smooth.
- Scoop the cake batter into the prepared Bundt pan. Tap the pan on the counter to eliminate as many air bubbles as possible. Then smooth the top out evenly if needed.
- Bake on the center rack for 65 to 75 minutes, until a toothpick inserted deep in the middle of the cake comes out clean.
- Remove the cake from the oven and allow it to cool at least 20 minutes. Then gently flip the cake out onto a cooling rack and continue to cool to room temperature.
- Cut and serve as is, or with whipped cream, or vanilla ice cream.
Notes
- If you don’t have time to bake whole sweet potatoes, canned pureed sweet potatoes can be used as a substitute.
- Wrap the cooled cake tightly with plastic wrap to keep it fresh at room temperature for up to 4 days, or refrigerate for up to 10 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 419kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 191mg | 8% |
| Potassium | 251mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 5666IU | 113% |
| Vitamin C | 5mg | 6% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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