Sweet Potato Pound Cake

This Sweet Potato Pound Cake is soft, rich, and full of warm spices. Roasting the sweet potatoes before blending them gives the cake a delicious depth of flavor and a smooth texture.

Ingredients

• 2 cups smoothly blended sweet potatoes
• 2 sticks softened butter
• 4 oz softened cream cheese
• 2 cups sugar
• 1 cup light brown sugar
• 4 room temperature eggs
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 3/4 teaspoon ginger
• 1/4 cup milk
• 2 teaspoons vanilla extract

How to cook the Sweet Potato Pound Cake

1. Prepare the Sweet Potatoes

Preheat the oven to 400°F. Wash the sweet potatoes and pierce each one several times with a fork. Lightly coat the sweet potatoes with olive oil. Place the sweet potatoes on a baking sheet and bake for 1 hour, or until tender.

Allow the sweet potatoes to cool enough to handle. Remove the skins and blend the sweet potatoes in a blender until completely smooth. Measure out 2 cups of smoothly blended sweet potatoes for the cake.

2. Make the Pound Cake

In a large bowl, sift together the flour, baking soda, baking powder, and salt.

In a separate large bowl, use a mixer or stand mixer to cream the softened butter and cream cheese for roughly 3 minutes. Add the sugars and mix for 10 minutes.

Add the smoothly blended sweet potatoes and mix to combine. Add one egg at a time, combining each egg before adding the next.

Alternate adding the milk and flour mixture. Start and end with the flour. You can add the spices during the first addition of the flour and the vanilla during the first addition of the milk.

Pour the batter into your prepared pound cake pan. Bake at 325°F for 1 hour 20 minutes, or until the cake is done. Allow the cake to cool before removing it from the pan.

How to make the Vanilla Cream Icing

Ingredients

• 2 cups powdered sugar
• 3–4 tablespoons heavy cream
• 2 teaspoons vanilla extract

How to make the Icing

Add the powdered sugar to a bowl. Add the vanilla extract and 3 tablespoons of heavy cream. Whisk until smooth and creamy.

If the icing is too thick, add the remaining tablespoon of heavy cream a little at a time until you reach your desired consistency.

Drizzle the icing over the completely cooled Sweet Potato Pound Cake. Allow the icing to set before slicing and serving.

Tina’s Tips

• Room-temperature eggs, butter, and cream cheese help create a smooth batter.
• When alternating the flour and milk, avoid overmixing once the flour is added.

Sweet Potato Pound Cake

This Sweet Potato Pound Cake is soft, rich, and full of warm spices. Roasting the sweet potatoes before blending them gives the cake a delicious depth of flavor and a smooth texture.

Print Recipe Pin Recipe

Cuisine American

Servings 16

Ingredients

  

For the Sweet Potato Pound Cake

• 2 cups smoothly blended sweet potatoes
• 2 sticks softened butter
• 4 oz softened cream cheese
• 2 cups sugar
• 1 cup light brown sugar
• 4 room temperature eggs
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1.5 teaspoons cinnamon
• 1 teaspoon nutmeg
• 3/4 teaspoon ginger
• 1/4 cup milk
• 2 teaspoons vanilla extract

For the Vanilla Cream Icing

• 2 cups powdered sugar
• 3-4 tablespoons heavy cream
• 2 teaspoons vanilla extract

Instructions

 

Prepare the Sweet Potatoes

• Preheat the oven to 400°F.
• Wash the sweet potatoes and pierce each one several times with a fork.
• Lightly coat the sweet potatoes with olive oil.
• Place the sweet potatoes on a baking sheet and bake for 1 hour, or until tender.
• Allow the sweet potatoes to cool enough to handle. Remove the skins and blend the sweet potatoes in a blender until completely smooth. Measure out 2 cups of smoothly blended sweet potatoes for the cake.

Make the Pound Cake

• In a large bowl, sift together the flour, baking soda, baking powder, and salt.
• In a separate large bowl, use a mixer or stand mixer to cream the softened butter and cream cheese for roughly 3 minutes.
• Add the sugars and mix for 10 minutes.
• Add the smoothly blended sweet potatoes and mix to combine.
• Add one egg at a time, combining each egg before adding the next.
• Alternate adding the milk and flour mixture. Start and end with the flour.
• You can add the spices during the first addition of the flour and the vanilla during the first addition of the milk.
• Pour the batter into your prepared pound cake pan.
• Bake at 325°F for 1 hour 20 minutes, or until the cake is done.
• Allow the cake to cool before removing it from the pan.

Make the Icing

• Add the powdered sugar to a bowl. Add the vanilla extract and 3 tablespoons of heavy cream. Whisk until smooth and creamy.
• If the icing is too thick, add the remaining tablespoon of heavy cream a little at a time until you reach your desired consistency.
• Drizzle the icing over the completely cooled Sweet Potato Pound Cake.
• Allow the icing to set before slicing and serving.