Sweet Potato Pound Cake Recipe – Perfect Dessert to Savor
Hey there, fellow foodies! I’m excited to share with you one of my all-time favorite recipes: sweet potato pound cake. This cake is a true delight that will satisfy your sweet tooth and leave you wanting more.
Now, I know what some of you may be thinking, “Sweet potatoes in a cake? How could that possibly be good?” But trust me on this, the subtle sweetness and earthy flavor of the sweet potato pairs perfectly with the richness of a pound cake.
And what’s great about this recipe is that it’s not just any ordinary pound cake – it’s packed with extra tenderness and moisture, plus much richness and flavor galore. It’s topped off with an insane brown butter glaze that will make you swoon with every bite.
So if you’re ready to elevate your taste buds to the next level, let’s gather our ingredients and get baking!
Why You’ll Love This Recipe
If you’re looking for a cake recipe that is extra tender, moist, and bursting with flavor galore, then this sweet potato pound cake is the perfect choice for you! I guarantee that this recipe will make your taste buds sing and have you begging for more.
Not only is this cake rich and delicious, but it is also an excellent way to incorporate healthy and nutritious sweet potatoes into your diet. With 2 cups of mashed sweet potatoes, this recipe packs a punch of vitamins, fiber, and antioxidants, making it a much better alternative to traditional pound cakes.
The addition of orange zest, mace, vanilla extract, and caramel glaze make this cake extra special. Every single bite will transport you to a world of delicate flavors that will satisfy even the most sophisticated palate. The insane brown butter glaze on top alone will make you swoon with sweet delight.
And let’s not forget the versatility of this recipe! Not only can you serve it as-is or slice it in half and fill it with frosting, but you can also use it as a base for other creative recipes. For instance, try topping slices of warm sweet potato pound cake with a dollop of cream cheese frosting and some toasted pecans for an unforgettable dessert or breakfast treat.
In conclusion, there are countless reasons why you’ll love this sweet potato pound cake recipe. It’s the perfect balance between healthy and indulgent – moist, tender, rich in flavor – and versatile enough to inspire endless creativity in the kitchen. So don’t hesitate – give it a try today and discover what makes this Pound Cake so special!
Ingredient List
Ingredients 1:
- 2 cups sweet potatoes, cooked and mashed
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons mace
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
Ingredients 2:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup + ½ cup granulated sugar
- ½ cup light brown sugar
- 4 large eggs, room temperature
Note: The ingredient list is split into two sections for convenience. Pay attention to the number of each ingredient and which section it belongs to for the recipe instructions.
The Recipe How-To
Let’s dive right in on how to make this delicious sweet potato pound cake. You will need 3 cups of all-purpose flour mixed with 1 teaspoon of salt, 2 teaspoons of baking powder, and 1/2 teaspoons of mace. Set those dry ingredients aside for now.
In a separate bowl, combine 1 cup or 2 sticks of unsalted butter, softened at room temperature with 1 ½ cups of granulated sugar and 1/2 cup of light brown sugar until it is creamy and fluffy. Then add 4 large eggs, one at a time, followed by the mashed sweet potatoes (2 cups), which should still be slightly warm or at room temperature, and 2 teaspoons of vanilla extract. Mix well until it’s smooth and well blended.
Next, gently fold in the dry ingredients into this wet batter mixture, alternating with 1 cup of milk, then another portion of the dry ingredients followed by another portion of milk until all are combined into this mixture. Add the zest from 1 orange to give an extra hint of freshness and flavor to this cake.
Grease generously a 10-inch bundt pan with butter, then pour the batter inside it carefully.
Preheat your oven to 350 degrees F or 175 degrees C. Bake until a skewer inserted near the center comes out clean – approximately for around an hour or more, depending on your oven. Let cool in the pan for about 20 minutes before flipping out onto a wire rack to cool completely.
If you desire an extra touch of decadence to your sweet potato pound cake, prepare a brown butter glaze with ingredients such as one stick or half-cup of unsalted butter and one cup or behind me oh honey white sugar.
In a medium saucepan melt one stick or half-cup of unsalted butter over medium heat until the color turns golden-brown. Then, add one cup of confectioner’s sugar and whisk until it is creamy and smooth. Drizzle generously over the cooled sweet potato pound cake to complete this sweet sensation. Your sweet potato pound cake should be ridiculously moist, tender, and have rich flavors galore that will make you swoon.
Substitutions and Variations
Hey there! I know that sometimes you might not have all the ingredients needed for a recipe at hand or might want to mix things up so here are some substitutions and variations to this sweet potato pound cake recipe.
If you can’t find mace, you can use nutmeg instead. Both spices have similar flavors and nutmeg is the more commonly found of the two. Additionally, if you don’t have orange zest at home, you can swap it for lemon zest or omit it altogether.
For those who are looking for a different twist on this cake recipe, try using caramel glaze instead of brown butter glaze. Its sweet and tangy flavor is sure to make your taste buds sing! Simply melt 1/4 cup of unsalted butter over medium heat in a saucepan, add 1/2 cup brown sugar and stir until smooth. Next, add 1/4 cup heavy cream and whisk until fully combined. This glaze tastes amazing when poured over the top of the cake.
If you’re looking to make this cake slightly healthier, try substituting some or all of the all-purpose flour with whole wheat flour. Whole wheat flour still has all the nutrients from the wheat grain, which makes each slice of cake more filling and nutritious.
Another twist you can try is adding nuts into your batter. It’s no secret that adding nuts to cakes enhances their flavor profile. You could mix in chopped walnuts or pecans into your mixture before pouring it into your baking pan.
Lastly, on those occasions when I’m feeling extra indulgent, I sometimes substitute some cream cheese for a portion of butter. Doing this makes for an even moister cake with a slight cheesy tang! Simply combine 3/4 cups unsalted butter and 4 ounces cream cheese (room temperature) in a mixing bowl and beat until light and fluffy before adding 2 cups white sugar.
Overall, these substitutions and variations are fantastic and are guaranteed to keep your taste buds happy. Enjoy!
Serving and Pairing
Once freshly baked, the sweet potato pound cake can certainly hold its own, but it never hurts to elevate it with a scoop of something cool and creamy on top. I recommend pairing this moist and flavorful cake with either sweet cream or caramel. Whether you’re serving a simple slice with your morning coffee or presenting an entire cake at your next dinner party, guests will be coming back for seconds – this cake is that good.
For an extra indulgent touch, try making a rich and decadent brown butter glaze, which adds a layer of insane richness and flavor galore to the already-moist cake. Similarly, adding some crushed candied nuts like pecans on top of the glaze could make for a fun textural element that will perfectly complement the dense crumb of the cake.
If you want to lean into the autumnal flavors present in this recipe, serve it alongside a mug of warm apple cider or even pumpkin spice latte – pairings that are sure to bring out the best in both the drink and dessert.
Overall, there’s really no wrong way to serve this cake as it’s versatile enough to complement just about any palate or accoutrement combination. Just don’t forget to enjoy every bite!
Make-Ahead, Storing and Reheating
One of the great things about this Sweet Potato Pound Cake recipe is that it can be made ahead of time and stored for later, which makes it perfect for busy days or special occasions.
To make-ahead, simply bake the cake according to the recipe instructions. Once it has cooled, wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days.
If you want to store the cake for longer, you can freeze it for up to 3 months. To do so, let it cool completely to room temperature before wrapping tightly with plastic wrap and placing in an airtight container or freezer bag.
When you are ready to serve or reheat the cake, simply remove it from the fridge or freezer and let it come to room temperature. Then, if desired, warm it up in the oven at 350°F (180°C) for 10-15 minutes until warm and fragrant.
Keep in mind that reheating may make the cake a bit dryer and crumbly, so if you want to retain its moistness, try heating it up in the microwave instead. Simply slice off a piece of the desired size and microwave on high for 15-20 seconds.
Regardless of how you choose to store or reheat this Sweet Potato Pound Cake, its rich flavor and sweet aroma will remain intact. And with just one bite of its tender crumb and buttery glaze, you’ll be transported straight to dessert heaven!
Tips for Perfect Results
When making sweet potato pound cake, there are several techniques and tips to ensure that you achieve sweet, tender, and moist results every time. Here are some practical tips for making the best sweet potato pound cake imaginable.
1. Use room temperature butter
To ensure your cake is extra tender and moist, use softened butter at room temperature. Stand the butter out of the fridge for an hour or two before baking.
2. Don’t overmix the batter
When you whisk the wet and dry ingredients together, be careful not to overmix – this will make the cake too dense. Mix just until everything is combined.
3. Use fresh baking powder
Baking powder aids in leavening and should always be fresh. You can check its freshness by putting a teaspoon of it into a cup of hot water; it should bubble immediately. If not, it’s time to replace it with a new one.
4. Mace is the secret ingredient
Mace has a deeply spiced and aromatic flavor profile that makes an excellent addition to this recipe. It mixes well with cinnamon and nutmeg while adding more depth to the final product without overwhelming it.
5. Add cream cheese to the glaze
To create an insanely delicious brown butter glaze with a hint of sweetness, add cream cheese to it for an extra layer of richness.
Take these tips and combine them with other instructions from this recipe article to make a perfect pound cake on your next bake day!
Bottom Line
In conclusion, this sweet potato pound cake recipe is an absolute winner. The tender and moist cake has so much richness and flavor galore, topped with insane brown butter glaze that will make you swoon in sweetness. Whether you’re looking to impress a crowd or just want a little slice of heaven for yourself, this recipe is perfect.
So go ahead and make this recipe your own! Play around with the flavors and substitute ingredients to create a cake that’s truly unique to you. Enjoy it with a cup of coffee or tea, as an indulgent breakfast treat or a luxurious dessert.
Remember, the key to success is following the recipe instructions carefully and knowing the right tips and techniques for perfect results. So take your time, have fun in the kitchen, and enjoy every delicious bite of your sweet potato pound cake creation.
I guarantee that once you’ve tried this recipe, it will become one of your go-to favorites. Happy baking!
Sweet Potato Pound Cake Recipe
Ingredients
- 1 1/4 lbs garnet yams (1 C puree)
- 3/4 cup butter, at room temperature
- 1 1/4 cups sugar
- 3 large eggs
- 1 tablespoon orange zest
- 1 1/2 teaspoons vanilla
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon mace
- 1/4 teaspoon salt
Instructions
- Prick sweet potatoes several times with a sharp knife.
- Place on a baking sheet and bake in a 375 oven until very soft when pierced, about 35-40 minutes.
- When cool enough to handle, peel sweet potatoes and whirl in a blender or food processor until smooth.
- You will need 1 C puree.
- In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended.
- Add eggs one at a time, beating to blend after each addition.
- Beat in 1 C sweet potato puree, the orange peel, and the vanilla.
- In another bowl.
- mix flour with baking powder, mace and salt.
- Add the flour mixture to the batter; mix on low speed to incorporate dry ingredients, then beat at medium speed until well blended.
- Scrape batter into a buttered 4 1/2 by 8 1/2 inch loaf pan.
- Bake in a 350 oven until toothpick inserted in center comes out clean or about 1 hour.
- Cool in pan on a rack about 15 minutes.
- Invert pan onto a serving plate and cool completely, about an hour.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.