Sweet Potato Pie Pound Cake Recipe
This sweet potato pie recipe is made with real sweet potatoes swirled into a spiced pound cake base and topped with a cinnamon vanilla glaze.
Servings: 16 servings
Calories: 534kcal
Ingredients
For the Crust
- 1 refrigerated pie dough round
- 1 tablespoon unsalted butter melted
- 1 tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
For the Sweet Potato Filling
- 1 12- ounce sweet potato
- 2 tablespoons unsalted butter room temperature
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 tablespoons milk
- Pinch kosher salt
For the Cake
- 1 ¼ cup unsalted butter 2 ½ sticks, room temperature
- 1 ½ cup granulated sugar
- 1 cup light brown sugar
- 5 large eggs room temperature
- 3 cups cake flour sifted
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup sour cream room temperature
- 2 tablespoons vanilla extract
For the Cinnamon Vanilla Glaze
- 1 ½ cup powdered sugar
- Pinch kosher salt
- 1/8 teaspoon ground cinnamon
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
For the Crust
- Preheat the oven to 350°F and line a sheet pan with parchment paper. Gently unroll the thawed pie crust into a complete circle and place on the lined pan. Bake for 10 minutes, until lightly browned. Remove from the oven and brush on the butter and sprinkle on the sugar and cinnamon. Return the oven for an additional 3-4 minutes until the crust is golden brown and the cinnamon is fragrant. Remove from the oven and set aside to cool completely. Once cooled, break into medium pieces (about 1 inch in size) and divide into fourths.
For the Potato
- Using a fork, prick the sweet potato 8 times around the entire surface and place the potato on a microwave-safe plate. Cook in 3 minute intervals until a toothpick can be inserted into the potato with no resistance, about 8-9 minutes.
- Remove the potato from the microwave and cool for 10 minutes. While still warm, carefully remove the skin from the potato and discard it. (You should have 1 cup of potato. If you have extra, reserve for another use.)
- Place the potato in a medium bowl and mash with a fork and stir in the butter until melted. Whisk in the sugar until dissolved. Next, whisk in the milk, yolk, and salt. Set aside. Once cool, place the mixture in a pastry bag or a large zip-top bag.
For the Cake
- Reduce the oven to 325° and prepare a 14-cup Bundt pan by spraying liberally with nonstick baking spray or by brushing with my Homemade Cake Release.
- In the bowl of your stand mixer fitted with the whisk attachment, add butter and both sugars. Beat on high for about 6 minutes, until light and fluffy.
- Reduce the speed to medium and add eggs one at a time, mixing well after each addition, and scraping down the sides and bottom of the bowl.
- Reduce the speed to low and slowly add the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Mix until just combined. Do not over mix here.
- Add sour cream and vanilla and mix on low for 30 seconds until everything is just combined. Scrape down the sides and bottom of the bowl to ensure everything is mixed evenly.
To Assemble
- First layer: Sprinkle one fourth of the pie crust pieces on the bottom of the prepared Bundt pan. Next, alternate dollops of one-third of each the cake batter and sweet potato filling on top and swirl gently with a toothpick. Try not to disturb the pie pieces.
- Second layer: Sprinkle on another fourth of the pie crust pieces. Pipe on the next third of sweet potato filling and spread evenly with a spatula. Then, pour on the next third of cake batter and make even.
- Third layer: Repeat steps for the second layer. (You should still have the last fourth of pie pieces.) Gently tap the pan on the countertop to allow all the layers to settle.
- Place the cake in the oven and bake until a skewer inserted comes out with several moist crumbs attached, about 1 hour 5 minutes.
- Remove the cake from the oven and let cool in the pan for 15 minutes. Invert the pan onto a serving platter and allow to cool completely, about 1 hour.
For the Glaze
- While the cake is cooling, add the powdered sugar, salt, and cinnamon in a small bowl and whisk together.
- Add the milk and vanilla extract and whisk until smooth and glossy.
- Once the cake is completely cool, pour the glaze on top and let it drizzle down the sides. Top with remaining pie pieces and let the glaze set for 5 minutes. Slice, serve, and enjoy!
Notes
How to Store
- Room Temp: Keep your sweet potato pound cake with glaze covered in an airtight container on the counter for up to 3 days.
- Fridge: You can pop it in the fridge for up to a week. Place a piece of parchment or wax paper between the glaze and the lid so it doesn't stick.
- Freezer: Wrap slices tightly in plastic wrap, then foil, and freeze for up to 3 months. If you're freezing the whole cake, use that parchment trick under the lid again to keep the glaze from gluing itself on. Thaw overnight in the fridge before serving.
Nutrition
Calories: 534kcal | Carbohydrates: 75g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 293mg | Potassium: 172mg | Fiber: 2g | Sugar: 49g | Vitamin A: 3690IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg