Go Back

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.