Sweet Potato Pound Cake
Sweet Potato Pound Cake
Ingredients
For the Cake Batter
- 1 1/2 cups sweet potato, mashed (about 2 medium sweet potatoes)
- 1 cup unsalted butter, room temperature (2 sticks)
- 2 1/2 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 cup evaporated milk, or whole milk
- 1 teaspoon vanilla extract
For the Glaze
- 1/2 cup unsalted butter, (1 stick)
- 2 cups powdered sugar, sifted
- 2-4 tablespoons heavy cream, or whole milk
- 1 teaspoon vanilla extract
- pinch salt
- as needed anti-stick pan release spray
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 10 min•🌡️ 325
- 2
Boil the sweet potatoes until they are very soft. Drain them well, then mash them thoroughly to yield 1 1/2 cups. Set aside to cool slightly.
⏱️ 20 min
- 3
In the bowl of a stand mixer fitted with the paddle attachment, cream the 1 cup of room temperature unsalted butter on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Gradually add the 2 1/2 cups of granulated sugar to the creamed butter, continuing to beat on medium speed until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
⏱️ 5 min
- 5
Add the 5 large room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 6
Stir in the 1 1/2 cups of mashed sweet potato until well combined with the butter, sugar, and egg mixture.
⏱️ 3 min
- 7
In a separate medium bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of ginger.
⏱️ 2 min
- 8
Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined after each addition. Be careful not to overmix the batter.
⏱️ 3 min
- 9
Pour in the 1 cup of evaporated milk (or whole milk) and 1 teaspoon of vanilla extract. Mix on low speed until the cake batter is smooth and uniform.
⏱️ 2 min
- 10
Generously spray a bundt pan with an anti-stick pan release spray.
⏱️ 1 min
- 11
Carefully pour the prepared cake batter into the greased bundt pan, using a spoon or spatula to spread the batter evenly.
⏱️ 2 min
- 12
Bake the cake in the preheated oven at 325°F for approximately 1 1/2 hours, or until a wooden skewer inserted into the center comes out clean.
⏱️ 90 min•🌡️ 325
- 13
Once baked, remove the cake from the oven and allow it to cool completely in the bundt pan on a wire rack for at least 1 hour.
⏱️ 60 min
- 14
Once cooled, place a serving plate over the bundt pan and carefully invert the cake onto the plate. Gently lift and remove the bundt pan.
⏱️ 1 min
- 15
To prepare the glaze, melt the 1/2 cup of unsalted butter in a small saucepan over low heat.
⏱️ 2 min
- 16
In a separate medium bowl, combine the 2 cups of sifted powdered sugar, melted butter, 2-4 tablespoons of heavy cream (start with 2 and add more if needed for desired consistency), 1 teaspoon of vanilla extract, and a pinch of salt. Whisk all the glaze ingredients together until a smooth and pourable consistency is achieved.
⏱️ 3 min
- 17
Pour the prepared glaze evenly over the cooled Sweet Potato Pound Cake, allowing it to drip down the sides for full coverage.
⏱️ 2 min
- 18
Slice the glazed Sweet Potato Pound Cake and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Pound Cake
For the Cake Batter
- 1 1/2 cups sweet potato, mashed (about 2 medium sweet potatoes)
- 1 cup unsalted butter, room temperature (2 sticks)
- 2 1/2 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 cup evaporated milk, or whole milk
- 1 teaspoon vanilla extract
For the Glaze
- 1/2 cup unsalted butter, (1 stick)
- 2 cups powdered sugar, sifted
- 2-4 tablespoons heavy cream, or whole milk
- 1 teaspoon vanilla extract
- pinch salt
- as needed anti-stick pan release spray
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 10 min•🌡️ 325 - 2
Boil the sweet potatoes until they are very soft. Drain them well, then mash them thoroughly to yield 1 1/2 cups. Set aside to cool slightly.
⏱️ 20 min - 3
In the bowl of a stand mixer fitted with the paddle attachment, cream the 1 cup of room temperature unsalted butter on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Gradually add the 2 1/2 cups of granulated sugar to the creamed butter, continuing to beat on medium speed until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
⏱️ 5 min - 5
Add the 5 large room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 6
Stir in the 1 1/2 cups of mashed sweet potato until well combined with the butter, sugar, and egg mixture.
⏱️ 3 min - 7
In a separate medium bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of ginger.
⏱️ 2 min - 8
Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined after each addition. Be careful not to overmix the batter.
⏱️ 3 min - 9
Pour in the 1 cup of evaporated milk (or whole milk) and 1 teaspoon of vanilla extract. Mix on low speed until the cake batter is smooth and uniform.
⏱️ 2 min - 10
Generously spray a bundt pan with an anti-stick pan release spray.
⏱️ 1 min - 11
Carefully pour the prepared cake batter into the greased bundt pan, using a spoon or spatula to spread the batter evenly.
⏱️ 2 min - 12
Bake the cake in the preheated oven at 325°F for approximately 1 1/2 hours, or until a wooden skewer inserted into the center comes out clean.
⏱️ 90 min•🌡️ 325 - 13
Once baked, remove the cake from the oven and allow it to cool completely in the bundt pan on a wire rack for at least 1 hour.
⏱️ 60 min - 14
Once cooled, place a serving plate over the bundt pan and carefully invert the cake onto the plate. Gently lift and remove the bundt pan.
⏱️ 1 min - 15
To prepare the glaze, melt the 1/2 cup of unsalted butter in a small saucepan over low heat.
⏱️ 2 min - 16
In a separate medium bowl, combine the 2 cups of sifted powdered sugar, melted butter, 2-4 tablespoons of heavy cream (start with 2 and add more if needed for desired consistency), 1 teaspoon of vanilla extract, and a pinch of salt. Whisk all the glaze ingredients together until a smooth and pourable consistency is achieved.
⏱️ 3 min - 17
Pour the prepared glaze evenly over the cooled Sweet Potato Pound Cake, allowing it to drip down the sides for full coverage.
⏱️ 2 min - 18
Slice the glazed Sweet Potato Pound Cake and serve.
⏱️ 1 min