This Sweet Potato Pound Cake is a warm and comforting treat! It’s made with fluffy sweet potatoes, sugar, and just the right amount of spice for a cozy flavor.
You won’t believe how moist and tasty this cake is. I love pairing it with a cup of tea on cool days. It’s like a hug in dessert form! 😊
Key Ingredients & Substitutions
Sweet Potatoes: Use cooked and mashed sweet potatoes for a soft texture. If you can’t find fresh ones, canned sweet potatoes work too! Just drain them well to avoid extra moisture.
Butter: Unsalted butter adds richness. If you’re looking for a lower-fat option, consider using applesauce or Greek yogurt—start with half the amount of butter for smooth results.
Buttermilk: It gives the cake moisture and a slight tang. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for 5 minutes. It works great as a substitute!
Flour: All-purpose flour provides structure. If you need a gluten-free option, try a gluten-free flour blend, ensuring it includes binders like xanthan gum.
What’s the Best Way to Mash Sweet Potatoes?
Mashing sweet potatoes might seem easy, but it’s key for the cake’s texture. Here’s how to do it right:
- Peeled and cubed sweet potatoes should be boiled or steamed until fork-tender (about 15-20 minutes).
- Drain and let them cool a bit before mashing. This minimizes moisture.
- Use a potato masher or a fork for a smooth consistency—no lumps!
Always taste the mash for sweetness; you want it delicious on its own!
Sweet Potato Pound Cake
Ingredients:
- 1 cup cooked and mashed sweet potatoes (about 1 large or 2 medium sweet potatoes)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- Optional: powdered sugar for dusting
How Much Time Will You Need?
You’ll need about 20 minutes for preparation and 60-70 minutes for baking. After baking, allow at least 10-15 minutes for cooling in the pan, plus additional time for it to cool completely on a wire rack. Overall, set aside about 1 hour and 50 minutes to 2 hours before serving.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 325°F (165°C). Grease and flour a Bundt pan thoroughly to ensure the cake comes out easily once baked.
2. Prepare the Sweet Potatoes:
Peeled and cube the sweet potatoes. Boil or steam them until they are very tender. Once tender, drain and mash them until smooth, then let them cool down before using.
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This step ensures everything is well combined for an even texture.
4. Cream Butter and Sugar:
In a large bowl, beat the softened butter with the granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy—this should take about 3-5 minutes.
5. Add the Eggs:
Add the eggs one at a time to the butter mixture, beating well after each addition. This helps to incorporate air and create a lighter cake.
6. Combine with Sweet Potatoes:
Mix in the cooled mashed sweet potatoes, vanilla extract, and buttermilk until everything is just combined. Don’t overmix; it’s okay if there are small lumps of sweet potato.
7. Add the Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture. Stir gently until just combined, being careful not to overdo it, which can make the cake dense.
8. Bake the Cake:
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cake:
Allow the cake to cool in the pan for about 10-15 minutes. After it has cooled slightly, turn the cake out onto a wire rack to cool completely.
10. Serve:
Once the cake is fully cooled, you can optionally dust it lightly with powdered sugar before serving. Enjoy your tasty Sweet Potato Pound Cake!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Yes, canned sweet potatoes are a convenient substitute! Just make sure to drain them well before mashing to avoid excess moisture in your cake.
How Can I Store Leftover Pound Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months.
Can I Make This Cake Gluten-Free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum for the best texture. You may need to adjust the liquid, so start with a bit less and add more as needed.
What’s the Best Way to Frost or Serve This Cake?
This pound cake is delicious on its own, but you can enhance it with a simple glaze or serve it with whipped cream and fresh fruit for an extra treat!
