Sweet Potato Pound Cake
A delightful twist on classic pound cake, this sweet potato pound cake brings warmth and nostalgia to any gathering, infused with spices and topped with a heavenly maple glaze.
Ingredients
Main Ingredients
- 3 large sweet potatoes, rinsed, peeled, and cut into 2-inch pieces Opt for firm, blemish-free sweet potatoes for best flavor.
- 2 cups granulated sugar
- 1 cup unsalted butter, softened At room temperature for easy mixing.
- 4 large eggs, at room temperature Allow to come to room temperature.
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour Sifted to prevent lumps.
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon Feel free to adjust spices.
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon kosher salt
Glaze Ingredients
- 1/4 cup unsalted butter For glaze.
- 3 tablespoons pure maple syrup
- 3 tablespoons heavy whipping cream
- 1/2 cup confectioners' sugar, sifted
- 3 tablespoons finely chopped pecans Optional.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the sweet potatoes and simmer for 15-20 minutes until fork-tender. Drain and mash until smooth. Set aside to cool.
- Preheat your oven to 350°F (175°C). Spray a 10-inch Bundt pan generously with nonstick cooking spray.
Mixing
- In a stand mixer, beat together the sugar and softened butter until light and fluffy—about 3-4 minutes.
- Add the cooled mashed sweet potatoes and vanilla extract, mixing until well combined.
- Beat in the eggs one at a time until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, cinnamon, baking soda, nutmeg, allspice, and salt.
- Gradually add the dry mixture to the sweet potato mixture on low speed until just combined.
Baking
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes, then invert onto a plate to cool completely.
Preparing the Glaze
- For the glaze, melt the butter in a small saucepan, add maple syrup and heavy cream, and bring to a gentle boil for 1 minute.
- Remove from heat, whisk in confectioners' sugar until smooth, and allow it to cool for 25-30 minutes until thickened.
- Drizzle the glaze over the cooled cake and sprinkle with chopped pecans, if desired.
Notes
This cake freezes beautifully. Store leftover cake at room temperature for up to 2 days or in the fridge for up to a week.