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Sweet Potato Pound Cake

Since we are originally from Texas, we naturally love sweet potatoes, but this sweet potato 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. — Diane Mannix, Helmville, Montana
  • Total Time
    Prep: 25 min. Bake: 50 min. + cooling
  • Makes
    12 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large 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 zest
  • 3 to 5 teaspoons orange juice


  • 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 in 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 zest and enough juice to achieve desired consistency. Drizzle over cake.

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Average Rating:
  • Christina
    Nov 24, 2019

    I've been using this recipe for 2year its always a hit. I've found that using can sweet potatoes are best for me. I love this cake

  • Yrs
    Oct 24, 2019

    Just made it. The cake was indeed moist, but it lacked sweetness. Not feeling the taste at all.

  • Danya
    Oct 1, 2019

    Love, love, love this recipe!

  • mary
    Oct 20, 2017

    Based on the other reviews, I have to try this again. I found it wayyy too sweet with 2 full cups of sugar. I'll reduce that considerably next time! I expect I'll get a 5-star cake then.

  • sonia
    Nov 25, 2016

    I have a large tube pan so I refigured the ingredients to equal a batter and a half,the cake came out tall, light and moist, great recipe

  • HoneyG1
    Oct 19, 2016

    I have made this heavenly cake several times. The texture is light, very moist and not too sweet. This cake is a winner!

  • Cookinggirl34947
    Nov 28, 2015

    After reading reviews about the cake being dry I tweaked the recipe by adding 1 cup of canola oil to the batter and the cake was super moist and really good. It's a hit and makes the house smell really good while it cooks. Definitely will be making this cake again!!!!

  • sisbaker
    Mar 12, 2014

    I searched for a recipe for a long time, this sounded to easy to be true and taste good,well it's not good but GREAT!! I didn't put nutmeg in and still great.

  • s_pants
    Dec 7, 2013

    My husband requested a sweet potato cake for his birthday. I thought it was very moist and the orange glaze really complemented it.

  • Fonsteff
    Sep 27, 2013

    I made this cake for a friend earlier this month and it was delicious everyone loved it. I made a butter cream icing using the orange peel and juice but only icing the top of the cake.