Satisfy Your Cravings: Sweet Potato Pound Cake Recipe

Attention all dessert lovers! This is an invitation to indulge in a delectable treat that perfectly balances sweetness with savory spices. Allow me to introduce you to my ultimate Sweet Potato Pound Cake with Caramel Sauce recipe, which I have spent months perfecting.

As a chef specializing in British cuisine, I know that pound cakes are a beloved classic, but nothing compares to the unique flavor and texture added by the mashed sweet potatoes in this recipe. Perfect for fall or winter nights, this cake is moist, dense, and rich in flavor. The warm earthiness of the sweet potato truly elevates this already delicious dessert.

And let’s talk caramel sauce. My recipe features an indulgent, creamy caramel sauce drizzled generously over each slice of cake. This luxurious touch adds a bit of decadence to an already delectable dessert. The buttery, nutty flavor of the caramel perfectly complements the robust taste of the sweet potato.

Whether you are looking to impress your family for Sunday dinner or prepare a show-stopping dessert for your next holiday party, this Sweet Potato Pound Cake with Caramel Sauce recipe is sure to wow everyone who tries it. So join me in celebrating the sweet life and indulge in a slice (or two) of this fantastic treat!

Why You’ll Love This Recipe

If you’re a fan of comfort food, then you’ll absolutely love this sweet potato pound cake with caramel sauce recipe. Not only is it moist and sweet, but it’s also topped off with a delectable caramel pecan sauce that takes this traditional cake recipe to the next level.

What sets this cake apart from others is the use of mashed sweet potatoes as the main ingredient in the batter. Not only does it provide a natural sweetness, but it also adds a velvety smooth consistency that makes each bite absolutely heavenly. And let’s not forget about the blend of warm spices such as cinnamon, nutmeg, and allspice that come together to create a truly unforgettable taste.

And if that isn’t enough to entice you, let’s talk about the caramel pecan sauce that gets drizzled over each slice. Made with a combination of brown sugar, heavy cream, and pecans, this topping is pure indulgence. It’s the perfect balance of sweetness and richness that elevates this cake from ordinary to extraordinary.

So whether you’re looking for a dessert to WOW your guests at your next dinner party or simply wanting to indulge in some delicious comfort food, this sweet potato pound cake with caramel sauce is sure to never disappoint. Trust me when I say, your taste buds will thank you for taking a chance on this recipe.

Ingredient List

Here are the ingredients you will need to bake the most moist and delicious sweet potato pound cake with caramel sauce:

For the sweet potato pound cake:

• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs
• 2 cups mashed sweet potatoes
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the caramel sauce:

• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/2 cup heavy cream
• Pinch of salt

For the pecan topping:

• 1/2 cup pecans, finely chopped
• Confectioners’ sugar (optional)

The Recipe How-To

Now on to the exciting part – putting all the ingredients together and baking the Sweet Potato Pound Cake with Caramel Sauce!

Preheat your oven to 350°F (180°C). Grease and flour a 10-inch (25cm) bundt pan, then set it aside.

1. Cream the butter and sugar: In a large mixing bowl, beat 2 sticks (226g) of unsalted butter with 2 cups (400g) of granulated sugar until light and fluffy.

2. Add in the eggs: Beat in 4 large eggs, one at a time, making sure each egg is fully incorporated before adding the next one.

3. Mix in mashed sweet potatoes and vanilla extract: Add 1 and ½ cups (425g) of mashed sweet potatoes and 1 tsp (5ml) of vanilla extract to the mixing bowl with the butter mixture. Mix until everything’s combined.

4. Sift dry ingredients: In another bowl, sift together 3 cups (375g) of all-purpose flour, 2 tsps (10ml) of baking powder, 1 tsp (5ml) of baking soda, and 1 tsp (5g) of salt.

5. Alternate adding dry ingredients and buttermilk: Starting with the dry ingredients, add them to the wet mixture in two or three additions, alternating with 1 cup (240ml) of buttermilk. Mix until everything is just combined; avoid over-mixing as it can result in a tough cake.

6. Pour batter into prepared bundt pan: Pour your batter into your prepared bundt pan, smoothing out its top with a spatula.

7. Bake cake for around an hour: Bake your Sweet Potato Pound Cake for about an hour or until a toothpick inserted into the center of the cake comes out clean.

8. Let it cool down and then flip it over: Remove the bundt cake from the oven and let it sit for 15 minutes before carefully flipping it onto a wire rack to cool completely.

Making the Caramel Sauce

1. Cook brown sugar and water: Combine 1 cup (200g) of brown sugar, 1/4 cup (60ml) of water, and 1/2 tsp (2.5ml) of salt in a saucepan set over medium heat.

2. Stir in butter, heavy cream, and milk: Once sugar has dissolved, stir in 2 sticks (226g) of unsalted butter, followed by 1/2 cup + 1 tbsp (135ml) of heavy cream, and 1/4 cup (60ml) of milk.

3. Bring sauce to a boil: Bring your mixture to a boil, swirling the pan occasionally until everything’s well mixed.

4. **Simmer

Substitutions and Variations

As a chef, I always encourage my customers to experiment with new ingredients and flavors in every recipe. Here are some substitutions and variations you can try for this sweet potato pound cake recipe:

1. Flour: If you want to make this a gluten-free cake, you can substitute all-purpose flour for almond flour. However, make sure to use a 1:1 ratio for the substitution.

2. Sugar: Instead of white granulated sugar, brown sugar can be used for added depth and richness. If you are looking to make a healthier version of this cake, try substituting half of the sugar with honey.

3. Spices: To add even more depth to your cake, experiment with different spices such as nutmeg or cinnamon. If you’re feeling adventurous, try using Chinese five-spice powder.

4. Nuts: Pecans are the perfect complement to this cake, but you can also try walnuts or almonds.

5. Toppings: The caramel sauce is amazing with this cake, but there’s no harm in trying something new. Consider serving it with a maple pecan praline sauce or cream cheese frosting for an even creamier experience.

When experimenting with substitutions, always keep in mind that different ingredients may cause variations in texture and taste. However, that’s the beauty of cooking – there’s no right or wrong way!

Serving and Pairing

You’ll want to serve your sweet potato pound cake with caramel sauce when it has cooled a bit, either at room temperature or slightly warm. The caramel sauce pairs perfectly with the moist and fluffy cake, creating a decadent dessert that will impress any crowd.

To take your serving game up a notch, sprinkle some confectioners’ sugar over the top of the cake to make it look even more appealing. You could also consider adding some chopped pecans on top for a crunchy texture that adds another layer of flavor.

As for pairing, this cake works well with a cup of coffee or tea after dinner. It could also be served as an afternoon snack or as a dessert at a family gathering. If you’re feeling adventurous, pair it with a scoop of vanilla ice cream or whipped cream to make it even more indulgent.

Regardless of how you choose to serve and pair it, the sweet potato pound cake with caramel sauce recipe is sure to be a hit with anyone who tries it.

Make-Ahead, Storing and Reheating

When it comes to make-ahead options, this Sweet Potato Pound Cake with Caramel Sauce Recipe is a great choice. You can make the entire cake up to 3 days ahead of time and store it in an airtight container at room temperature. The caramel sauce can be made up to a week ahead and stored in an airtight container in the fridge.

If you have leftovers, store them in an airtight container at room temperature for up to 2 days. The pound cake will remain moist and sweet, and the caramel sauce will still be its perfect texture. To reheat individual slices, microwave them for about 20 seconds or until warm. If you’re reheating the whole cake, wrap it in foil and bake it in a preheated 350°F oven for about 10 minutes or until warmed through.

It’s important to remember that sweet potato pound cake is a quintessentially Southern dessert; thus, proper storage and reheating techniques must be used to preserve its delicate flavor and texture. You don’t want all your hard work to go to waste by not storing it properly, or worse, overheating it! A good idea is to watch out for wetness, as moisture can turn into mold if stored improperly.

Follow these tips, and you’ll have delicious homemade pound cake whenever you want it, whether it’s fresh out of the oven or after being kept in storage!

Tips for Perfect Results

When making a sweet potato pound cake with caramel sauce, it is important to take into consideration several tips and tricks to ensure that you achieve the best results possible. As someone who has made this cake countless times, I have come up with a list of useful tips that will enable you to make an excellent sweet potato pound cake every time.

First and foremost, it is crucial to have all your ingredients at room temperature before getting started. This includes the butter, eggs, and buttermilk. If your butter is too cold, it won’t cream properly with the sugar, which could lead to a less-than-ideal texture for your cake. Let the butter sit out on the counter for at least an hour before using it in the recipe.

Another essential tip is to not overmix the wet ingredients once you’ve added them to the dry ingredients. Over-mixing can lead to tough cakes because it causes gluten formation in the flour. Additionally, when adding the dry ingredients to the wet ones, it is important to mix until just combined – this will ensure a tender and moist crumb.

When measuring out your flour, try using a kitchen scale instead of measuring cups. This will give you a more accurate measurement and ultimately lead to better results. Likewise, make sure you don’t pack down tightly when measuring out the flour – this can lead to too much flour being used and consequently ruin your cake.

Finally, if you want a perfect caramel sauce for your sweet potato pound cake, it’s crucial not to stir it while it’s cooking. Swirling the pan gently around works just fine. Stirring can cause crystals to form in your sauce, which can result in an unpleasant texture or seizing altogether.

By following these tips along with good baking practices like preheating your oven and using proper mixing techniques, there’s no doubt that you’ll achieve perfect results when making this delicious sweet potato pound cake with caramel sauce recipe.

Bottom Line

In conclusion, this Sweet Potato Pound Cake with Caramel Sauce recipe is a must-try for anyone who loves desserts. Whether you are looking for a new twist on the traditional pound cake, want to impress your guests with a show-stopping dessert, or simply love the taste of sweet potatoes, this recipe has something for everyone. Plus, with the included tips and variations, you can customize it to your liking and make it your own.

So why not give this recipe a try? With its moist and tender crumb, delicious spiced sweet potato flavor, and decadent caramel pecan sauce, it’s sure to be a hit at any gathering or as a special treat for yourself. And who knows, it just may become your new go-to cake recipe!

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Sweet Potato Pound Cake With Caramel Sauce Recipe

When Sweet Potatoes are in season, bake several pounds of them, peel them and wrap them individually in plastic wrap, drop the in a large zip lock freezer bags and put in the freezer. This way you'll always have sweet potatoes all year long for such wonderful recipes. I found this recipe in a flyer from the South Carolina Grown Winning Recipies.

Course Dessert

Cuisine American

Keyword < 4 Hours, Christmas, Dessert

Prep Time 25 minutes

Cook Time 1 hour 15 minutes

Servings 1 10

Calories 769.8kcal

Ingredients

SWEET POTATO POUND CAKE INGREDIENTS

• 1 cup butter
• 2 cups sugar
• 5 eggs
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup buttermilk
• 1 cup cooked & mashed sweet potatoes
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon coconut extract
• 1 cup toasted pecans, chopped

CARMEL SAUCE INGREDIENTS

• 1 cup brown sugar
• 1/2 cup butter
• 1/4 cup milk
• confectioners' sugar, as necessary

Instructions

• MAKING THE POUND CAKE.
• Preheat the oven to 350 degrees F.
• Cream sugar and butter until well mixed.
• Add eggs one at a time.
• Combine flour, baking soda,salt, and baking powder.
• Mix well and add to the creamed mixture alternately with the buttermilk. Add sweet potatoes and extracts.
• Making the Caramel Sauce.
• Grease and flour a 10" Bundt pan.
• Sprinkle toasted peacans over bottom of pan.
• Pour batter into pan; Bake for 1 hour and 15 minutes, or until tester comes out clean.
• Cool 10 minutes in pan on wire rack.
• Remove from pan.
• CARAMEL SAUCE.
• Make the caramel sauce just prior to serving the cake.
• Combine brown sugar and butter in a saucepan. Bring to a boil. Boil for 2 minutes without stirring.
• Remove trom the heat and add milk. Stir well.
• Add confectioners sugar as needed to thicken - takes more sometimes than others - Consistency is up to you.
• Place caramel sauce in gravy bowl and pour over Sweet Potato Pound cake slices.

Nutrition

Serving: 234g | Calories: 769.8kcal | Carbohydrates: 99.3g | Protein: 9.8g | Fat: 38.7g | Saturated Fat: 19.3g | Cholesterol: 168mg | Sodium: 585mg | Fiber: 2.9g | Sugar: 65g

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Brian

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.