Introduction:
Indulge in the comforting flavors of autumn with this Sweet Potato Pound Cake. Brimming with natural sweetness, aromatic spices, and a delectably moist crumb, this cake is perfect as a dessert, breakfast treat, or anytime you crave a slice of cozy indulgence.
⏱ Prep Time: 20 minutes
🍳 Cook Time: 60 minutes
⏲ Total Time: 1 hour 20 minutes
🍽 Servings: 10
🔥 Calories per Serving: ~350 kcal
🍠 Ingredients
For the Cake Batter:
- 🥔 1 cup mashed sweet potato (from about 1 medium sweet potato, cooked and cooled)
- 🧈 1/2 cup unsalted butter, softened
- 🍬 1 cup granulated sugar
- 🍯 1/2 cup brown sugar
- 🥚 4 large eggs, at room temperature
- 🥛 1/3 cup milk (or buttermilk for extra tang)
- 🍦 2 tsp vanilla extract
- 🍞 2 cups all-purpose flour
- 🥄 1 1/2 tsp baking powder
- 🧂 1/2 tsp salt
- 🌰 1 tsp ground cinnamon
- 🌰 1/2 tsp ground nutmeg
- 🌰 1/4 tsp ground ginger (optional)
- 🌰 Optional: 1/2 cup chopped pecans or walnuts (for extra crunch)
For Garnish (Optional):
- 🍬 Powdered sugar, for dusting
- 🍯 Maple glaze: mix 1/2 cup powdered sugar with 1–2 tbsp maple syrup
📝 Instructions
- Preheat & Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan (or bundt pan) with butter or non-stick spray and line with parchment paper if desired.
- Cream the Butter & Sugars:
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Incorporate the Eggs & Sweet Potato:
- Add the eggs one at a time, beating well after each addition.
- Mix in the mashed sweet potato until fully combined.
- Stir in the vanilla extract and milk.
- Combine Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, and ground ginger (if using).
- Mix the Batter:
- Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cake tender.
- If desired, gently fold in the chopped nuts.
- Bake:
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool & Garnish:
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For an extra touch, dust with powdered sugar or drizzle with maple glaze before serving.
🤩 Why You’ll Love This Sweet Potato Pound Cake:
- Moist & Flavorful: The natural sweetness of the sweet potato combines with warm spices to create a moist, richly flavored cake that melts in your mouth.
- Versatile Delight: Perfect for breakfast, dessert, or an anytime snack—enjoy it plain, with a dusting of powdered sugar, or topped with a maple glaze.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is ideal for both novice and experienced bakers.
- Comfort in Every Bite: The inviting aroma and cozy flavors make it a true comfort food, especially during the fall and winter months.
💡 Tips:
- Sweet Potato Prep: Roast or boil your sweet potato until tender, then mash and let it cool completely before adding to the batter.
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature to help create a smooth, well-emulsified batter.
- Don’t Overmix: Fold the dry ingredients gently to maintain a light and tender crumb.
- Customize: For an extra twist, add a handful of dried cranberries or a splash of orange zest to the batter.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Enjoy your Sweet Potato Pound Cake—a slice of spiced, moist indulgence that’s perfect for celebrating the flavors of the season!