Imagine a dessert that combines the rich, velvety smoothness of sweet potatoes with the classic, decadent texture of a traditional pound cake. This Sweet Potato Pound Cake is not just a recipe; it's a culinary experience that transforms humble ingredients into a show-stopping treat that will have your family and friends begging for seconds. With its warm spices, tender crumb, and irresistible aroma, this cake is about to become your new favorite autumn and winter dessert that seamlessly bridges the gap between comfort food and gourmet indulgence.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups mashed sweet potatoes
- 1 cup sugar
- 1/2 cup butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or tube pan thoroughly, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes, creating a smooth and pale mixture.
- Add the mashed sweet potatoes to the butter-sugar mixture and blend until completely incorporated. The mixture should be smooth and uniform in color.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, ensuring all ingredients are thoroughly combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This helps to remove any lumps and evenly distribute the leavening agents and spices.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough cake.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure an even distribution.
- Bake in the preheated oven for 55-60 minutes. To test for doneness, insert a toothpick or cake tester into the center of the cake. It should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set and makes removal easier.
- Carefully invert the cake onto a wire cooling rack and allow it to cool completely before slicing or serving.
- Optional: Dust with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk for extra sweetness.
Tips
- Use freshly roasted and mashed sweet potatoes for the most vibrant flavor and best texture. Canned sweet potatoes can work in a pinch, but fresh is always best.
- Make sure all ingredients are at room temperature before mixing. This helps create a smoother, more evenly mixed batter.
- When measuring flour, use the spoon and level method to avoid dense, dry cake. Scoop flour with a spoon into the measuring cup and level off with a knife.
- Don't overmix the batter after adding dry ingredients. Mix just until combined to keep the cake tender.
- For an extra flavor boost, consider adding a pinch of ground ginger or a splash of bourbon to the batter.
- Let the cake cool completely before slicing to ensure clean, beautiful cuts and to allow flavors to fully develop.
- Store the cake in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 110mg
