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Sweet Potato Pound Cake

Total Time

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

Makes

16 servings

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
Sweet Potato Pound Cake Recipe photo by Taste of Home

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 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

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be thick). Transfer to prepared pan.
  2. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.
  3. For glaze, in a small bowl, combine confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

Nutrition Facts

1 piece: 365 calories, 13g fat (8g saturated fat), 77mg cholesterol, 257mg sodium, 58g carbohydrate (35g sugars, 2g fiber), 5g protein.

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