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Sweet Potato Pound Cake Recipe

Sweet Potato Pound Cake Recipe photo by Taste of Home

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Since we are originally from Texas, we naturally love sweet potatoes, but this pound cake deserves to be a tradition in any home, whether you’re from the South, East, North or West. My Montana husband rancher loves it and I get great revues from ladies I’ve treated with it at various social events.

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Sweet Potato Pound Cake Recipe

Prep: 25 min. Bake: 50 min. + cooling

Yield: 12 Servings

25 50 75

Ingredients

1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups cold mashed sweet potatoes
GLAZE:
1 cup confectioners' sugar
1 teaspoon grated orange peel
3 to 5 teaspoons orange juice

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff).
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, in a small bowl, combine the confectioners' sugar, orange peel and enough juice to achieve desired consistency. Drizzle over cake. Yield: 12 servings.

Originally published as Sweet Potato Pound Cake in Reminisce October/November 2007

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Reviews for Sweet Potato Pound Cake

Sweet Potato Pound Cake

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Reviewed on Mar. 13, 2011 by pamiam2u2

I made this recipe for the first time today and god was it good and it can actually do without the glaze this recipe is a keeper

Reviewed on Dec. 22, 2010 by skyeyes

I made this for a friend who was craving "something sweet potato". It was made following the recipe and the suggestions about creaming for about 10 minutes. It made a huge difference in the texture. This pound cake was simply delicious, and I will definitely make it again. My friend was thrilled and said it tasted like her mother's recipe. :-)

Reviewed on Nov. 22, 2009 by jaylee333

This is a surprisingly fantastic cake. I made it because I had 2 cans of sweet potatoes on hand. I drained them and whipped them in the mixer bowl and removed them before beginning the recipe. Followed the recipe almost exactly, except added about 1/3C more sweet potatoes as that was left from the cans, and the batter seemed way too thick. It was still thick with this addition, but baked up light and buttery with a perfect texture. As with all pound cakes, cream the butter/sugar/egg mixture about 10 min at a good clip before continuing the recipe and the texture will be the one you are looking for in a pound cake. I did add 1/4 tsp pure orange extract to the cake, and then made the glaze with butter and Grand Marnier. Would be just as good without glaze.

Reviewed on Oct. 25, 2009 by enonwosdog

This is a wonderful, flavorful cake. I made it for a friend of mine last week and he loved it.

Reviewed on Sep. 20, 2009 by Shae1973

I made this cake today for Sunday dessert, was a hit! Has a lighter texture than most pound cakes. Instead of the orange glaze, I made a glaze of brown sugar, heavy cream, butter and cinnamon was a perfect blend of flavors with the sweet potato in the cake!

Reviewed on Sep. 20, 2009 by Shae1973

Reviewed on Nov. 16, 2008 by tammysamz