Sweet Potato Pound Cake Recipe

Gorgeous slice of sweet potato pound cake on two white plates with full cake in the white background ready to serve

4.53 from 69 votes

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!

Prep Time30

Cook Time1 15

Cooling Time1

Total Time2 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 404kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Cake

1 1/4 cups unsalted butter room temperature (2 1/2 sticks)
3 cups cake flour measured then sifted
1 tsp baking powder
1 tsp ground cinnamon
1 tsp kosher salt
1/2 tsp baking soda
1/4 tsp ground nutmeg
2 1/2 cups granulated sugar
5 large eggs room temperature
3/4 cup sour cream room temperature
1 cup mashed sweet potato see note below about roasting the sweet potato for this recipe
1 1/2 tbsp vanilla extract

For the Glaze

5 tbsp unsalted butter
2 tbsp honey
1 cup confectioner's sugar
2 tbsp milk
1/4 tsp ground cinnamon
1/4 tsp kosher salt

Instructions

For the Cake

Prepare a 12 cup bundt pan by liberally greasing by spraying with baking spray that has flour or using my cake release. Set aside.
In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, and nutmeg until well combined. Set aside.
Preheat to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar on high speed until light and fluffy, about 5 minutes. Or you can beat the butter and sugar with a hand mixer in a large bowl.
Add the eggs one at a time, ensuring that each egg is incorporated before adding the next. You may want to stop the mixer after each addition and scrape down the sides and bottom of the bowl with a spatula to ensure everything is well incorporated.
Add the sour cream, sweet potato, and vanilla and beat on medium speed until incorporated (the batter will look curdled, but no worries—it’s all good).
Reduce the mixer speed to low, carefully add the dry ingredients to the wet ingredients by pouring in half of the dry ingredients, and mix until just combined. At this point you may need to scrape down the sides of the bowl to completely mix in the flour. Add the second half of the dry ingredients and mix until combined. The batter will be thick.
Scoop the batter into the prepared bundt pan and, using a small offset spatula, smooth out the top. Bake for 50 minutes then check to see if it is done by inserting a toothpick in the center to see if it comes out clean. If not, put it back in the oven and bake for another 5-10 minutes. Check again using a toothpick.
Transfer bundt pan to a wire rack and let cool in the pan for 10 minutes. Then invert the cake onto the rack or a plate. Let cool completely before glazing.

For the Glaze

Start working on the glaze once the cake has completely cooled. Start by browning the butter. Melt butter over medium-low heat in a 2 quart saucepan. Continue to cook butter and allow it to slowly brown until it turns a dark golden color with specs throughout and a nutty fragrance develops. Be careful not to burn.
Whisk in the honey until combined and slowly add the powdered sugar in 3 increments. Mixture will thicken quickly. Whisk in the milk to loosen the mixture and continue mixing until combined. Whisk in the cinnamon until smooth.
Let the glaze sit for 10 minutes to cool down a bit and slightly thicken. Drizzle glaze over cooled cake, slice and serve.

Notes

HOW TO ROAST SWEET POTATO FOR RECIPE: 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!

How to store & reheat sweet potato pound cake

Store your sweet potato pound cake well-wrapped at room temp in a cool, dry place or in a cake carrier to keep it no-fuss.

How long will sweet potato cake last in the fridge?

It should last at room temperature for about 5-6 days.

Can I freeze it?

Yep, absolutely boos! If you are baking ahead, you can freeze it without the glaze. Wrap it up in plastic wrap and aluminum foil and store in the freezer for up to three months. If you’re freezing leftovers, wrap up the remaining section of cake or individual slices in plastic and store it inside a freezer bag or container for up to three months.

Nutrition