Looking for a delightful treat that can double as a side or dessert? This Sweet Potato Pound Cake is your answer! This delightful cake showcases the natural sweetness of sweet potatoes and is perfect for any occasion. Whether you’re serving it at a family gathering or enjoying a slice with your afternoon coffee, it’s sure to impress.
Imagine a slice of cake that’s not only incredibly moist but also has a rich, earthy flavor. The sweet potatoes add a unique twist that elevates this classic dessert, making it a standout on any dessert table. With its perfect balance of sweetness and spices, this pound cake will have everyone coming back for seconds.
The Perfect Sweet Potato Pound Cake
This Sweet Potato Pound Cake is tender, rich, and bursting with flavor. With a hint of cinnamon and nutmeg, it’s not just a cake; it’s a celebration of seasonal ingredients. Perfect for fall gatherings or simply to enjoy at home, this recipe is a must-try.
Ingredients
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- Optional: powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Prepare Sweet Potatoes: Boil or bake the sweet potatoes until tender. Peel and mash until smooth. Measure out 1 cup for the batter.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract.
- Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients. Gently fold in the mashed sweet potatoes.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 10 slices
- Calories: 250kcal
- Fat: 10g
- Protein: 3g
- Carbohydrates: 38g
