Irresistible Sweet Potato Pound Cake Recipe in Just 50 Minutes

There’s something magical about pulling a sweet potato pound cake from the oven – that warm, spicy aroma filling the kitchen takes me right back to my grandmother’s house. She’d bake this cake every fall when the sweet potatoes came in, and we’d gather around her worn wooden table, fighting over who got the first slice. What makes this cake special isn’t just its moist, tender crumb (though that’s certainly part of it), but how simple ingredients transform into something extraordinary. With just a few basic pantry items and some mashed sweet potatoes, you can create a dessert that feels like home – whether you’re serving it at holiday gatherings or just treating yourself on a cozy afternoon.

Why You’ll Love This Sweet Potato Pound Cake

This isn’t just any pound cake – it’s a dessert that’ll have people begging for your recipe! Here’s why it’s my go-to:

• Unbelievably moist: The sweet potatoes work magic, keeping every bite tender for days
• Foolproof to make: Just mix, bake, and enjoy – no fancy techniques needed
• Perfectly spiced: Cinnamon and nutmeg create that warm, comforting flavor we all crave
• Works for any occasion: Fancy enough for holidays, simple enough for Tuesday nights
• Always a crowd-pleaser: Even picky eaters can’t resist that golden-brown crust

Trust me – one slice and you’ll understand why this cake disappears so fast!

Sweet Potato Pound Cake Ingredients

Gathering the right ingredients makes all the difference in this recipe. Here’s what you’ll need:

• 1 cup mashed sweet potatoes (about 1 medium potato, roasted or boiled until tender)
• 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
• 1 teaspoon baking powder (make sure it’s fresh!)
• ½ teaspoon baking soda
• ½ teaspoon salt (I always use kosher salt)
• 1 teaspoon ground cinnamon (the good stuff makes a difference)
• ½ teaspoon ground nutmeg (freshly grated if possible)
• ½ cup unsalted butter, softened (leave it out for 30 minutes – don’t rush this!)
• 1 cup granulated sugar
• 2 large eggs, at room temperature (cold eggs can make your batter separate)
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk (no substitutions if you want that perfect texture)

Pro tip: Measure everything before you start – it makes the whole process so much smoother!

How to Make Sweet Potato Pound Cake

Making this sweet potato pound cake is easier than you think – just follow these simple steps and you’ll have a perfect dessert every time!

Preparing the Sweet Potatoes

First things first – let’s tackle those sweet potatoes! I prefer roasting mine (about 400°F for 45 minutes) because it intensifies their natural sweetness, but boiling works too. Just make sure you mash them until completely smooth – no lumps allowed! A potato masher works great, or you can run them through a food processor for ultra-smooth texture.

Mixing the Batter

Now for the fun part! Cream that softened butter and sugar together until it’s light and fluffy – this takes about 3 minutes with a mixer. Add eggs one at a time, then mix in your gorgeous orange sweet potato mash and vanilla. Here’s my secret: alternate adding the dry ingredients and buttermilk, starting and ending with flour. Mix just until combined – overmixing makes tough cake!

Baking and Cooling

Pour your beautiful batter into the prepared pan and slide it into your preheated oven. Set your timer for 50 minutes, but start checking at 45 – every oven is different. The cake is done when a toothpick comes out with just a few moist crumbs. Let it cool in the pan for 10 minutes (patience!), then transfer to a wire rack. Wait until it’s completely cool before slicing – I know it’s hard, but trust me!

Tips for the Perfect Sweet Potato Pound Cake

After baking countless sweet potato pound cakes (some better than others!), I’ve learned a few tricks that make all the difference:

• Silky smooth sweet potatoes are key – any lumps will show up in your final cake. Take the extra minute to really mash them well.
• Room temp ingredients matter! Cold butter won’t cream properly, and cold eggs can make your batter separate. Plan ahead.
• Mix with a light hand – stop as soon as the flour disappears. Overmixing = tough cake.
• Let it cool completely before slicing. I know it’s tempting, but that waiting time helps the texture set perfectly.
• Wrap leftovers tightly – this cake stays moist for days if you store it right in an airtight container.

Follow these simple tips and you’ll get rave reviews every time – my family can’t tell the difference between my cakes and Grandma’s now!

Sweet Potato Pound Cake Variations

Oh, the fun part – making this sweet potato pound cake your own! Try stirring in ½ cup chopped toasted pecans or walnuts for crunch (my Southern grandma would approve). For extra decadence, drizzle with a simple cinnamon glaze (just powdered sugar, milk, and a dash of cinnamon). Need dairy-free? Swap buttermilk for almond milk with ½ teaspoon vinegar – it works like magic! If you’re feeling adventurous, a handful of chocolate chips never hurt anybody either.

Serving and Storing Sweet Potato Pound Cake

Oh, the best part – eating it! This cake shines served slightly warm (10 seconds in the microwave does wonders) with a dollop of whipped cream. For storage, wrap tightly in plastic or keep in an airtight container at room temp for up to 3 days. Freeze whole or sliced for a month – just thaw overnight and it’ll taste freshly baked!

Sweet Potato Pound Cake FAQs

Can I use canned sweet potatoes?
Absolutely! Just drain them well and mash until smooth. I’ve used both fresh and canned with great results – though fresh-roasted gives that extra depth of flavor I love.

How do I prevent dryness?
Two secrets: don’t overbake (check early!), and make sure your sweet potatoes are properly mashed. That natural moisture is gold – lumpy mash means uneven baking.

Can I double the recipe?
You bet! It works beautifully in a Bundt pan – just add 10-15 minutes to the bake time. Watch for that golden crust and clean toothpick test.

Why buttermilk?
It reacts with the baking soda to give lift and tenderness. No buttermilk? Make your own with milk + ½ tablespoon vinegar – let it sit 5 minutes before using. For more baking tips, check out King Arthur Baking’s ingredient substitution guide.

Best way to mash sweet potatoes?
My trusty potato masher never fails, but a food processor makes silky-smooth mash in seconds. Just don’t over-process or it gets gluey!

Nutritional Information

Keep in mind all nutritional estimates vary based on your specific ingredients and brands used. This sweet potato pound cake provides a delicious balance of carbs, protein, and natural sweetness from the potatoes – enjoy in moderation as part of a balanced diet! For more information on the nutritional benefits of sweet potatoes, see the USDA FoodData Central.

Share Your Sweet Potato Pound Cake Experience

I’d love to hear how your sweet potato pound cake turns out! Leave a note in the comments or snap a photo to show off your baking masterpiece – nothing makes me happier than seeing others enjoy this family favorite.

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