Sweet Potato Pound Cake Recipe
This Sweet Potato Pound Cake Recipe, made with silky smooth sweet potatoes, is perfect moist and tender with a spiced brown butter glaze. Sweet potato dessert to the max! A Million Dollar Pound Cake to the max!
Servings: 12 servings
Calories: 299kcal
Ingredients
For the Cake:
- 1 stick unsalted butter at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup mashed roasted sweet potato
- 2 large eggs at room temperature
- 1 1/2 cups sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon pure vanilla extract
For the Spiced Browned Butter Glaze:
- 1/2 stick butter unsalted
- 1 1/4 cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees.
- To the bowl of your mixer, add butter, both sugars and sweet potato. Cream ingredients on high until fluffy and smooth, about 4-5 minutes.
- Add eggs one at a time into the mixture.
- Next turn mixer speed to slow and slowly add in cake flour, baking powder, baking soda, salt, ground cinnamon and nutmeg, beating after each addition.
- Lastly, add in vanilla extract and beat on slow speed until mixture is smooth.
- Spray loaf pan with non-stick baking spray and pour cake batter into pan.
- Begin checking the cake to see if it is done after 35 minutes. Bake for 40-50 minutes, some ovens may take longer. The cake is done when a toothpick or cake tester inserted in the center of the cake comes out clean. Remove cake from oven and allow it to cool for 10 minutes in the pan. After ten minutes, gently remove cake from its pan and place it on a wire rack to cool completely.
- For the glaze, add butter to a small saucepan and carefully melt over medium low heat on your stovetop. Continue to watch until the butter turns a golden brown color and the smell is sort of nutty. Once butter gets to this point, quickly remove and whisk in powdered sugar, vanilla extract, ground cinnamon and milk until mixture is smooth and pourable.
- Drizzle glaze over completely cooled cake and serve.
Notes
Tip for roasting sweet potato: I personally love to prick, lightly oil then wrap a large sweet potato in foil and bake for about an hour at 400 degrees. You will want to test to make sure that the sweet potato is perfectly tender and soft before removing. If it is ready, then you are good to go!
Nutrition
Calories: 299kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 128mg | Potassium: 113mg | Sugar: 30g | Vitamin A: 1970IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 0.5mg