Sweet Potato Pound Cake | Black Food Bloggers Virtual Thanksgiving Feast

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Sweet Potato Pound Cake – This recipe is a new spin on the traditional pound cake. It makes a delicious cake that taste similar to sweet potato pie.

I have found myself wanting to eat a sweet potato in every way imaginable.

Right now I have an entire produce drawer in my refrigerator dedicated solely to sweet potatoes.

In the past two weeks, I’ve had/made roasted sweet potato (my new favorite thing), mashed sweet potato, sweet potato biscuits, and muffins. I have added sweet potato to chili and even baked it and ate it with minimal ingredients. This is actually pretty weird considering pumpkin is the flavor of this time of year and pumpkin and pumpkin spice are added to any and everything right about now. But for whatever reason, I guess this year I have decided to change it up and have sweet potato as my flavor of the season instead.

And honestly, I think I can live with that because doesn’t sweet potato just speak “Fall” to you??

Which would make perfect sense because their peak season is from October through December and they are seen in abundance in free-standing bins at the grocery store.

I am also of the school of thought that if you are craving something then it could be due to your body needing something from that food…so my body must really need loads of vitamin A and vitamin C., At any rate, I will continue to enjoy the delicious sweet potato and try not to burn you out on it in the process.

Sweet potato is also a really good addition to the upcoming Thanksgiving table and this year I teamed up with 18 amazingly talented black food bloggers to bring you the ultimate virtual Thanksgiving feast. I say ultimate because there are 36 delicious recipes that you can give a try and truly something for everyone. So grab a seat at the table and check out our favorite recipes…and I’m bringing the Sweet Potato Pound Cake 😉

Breads

Southern Yeast Rolls by Sweet Tea and Thyme

Vegan Country Biscuits by Pretty Brown Vegan

Orange Popovers with Honey Butter by Jem of the South

Sides 

Southern Cornbread Dressing by Especially Southern

Southern Collard Greens by Brown Sugar Food Blog

Green Beans and Potatoes with Bacon by Whisk It Real Gud

Southern Cornbread Dressing by Especially Southern Dishes

Twice Baked Sweet Potato Pudding by Marisa Moore Nutrition

Smooth and Creamy Mashed Potatoes by Sweet Tea and Thyme

Smoked Gouda Baked Mac N Cheese by This African Cooks

Vegan Oven Baked Mac & Cheeze byPretty Brown Vegan

Creamed Corn by Brandi’s Foodie Diary

Maple Roasted Carrots by Mash & Spread

Powerhouse Brussels Sprouts by FoodLoveTog

Balsamic Glazed Acorn Squash by PlanCookHost

Homemade Cranberry Sauce by The Hungry Hutch

Instant Pot Cranberry Sauce by Marisa Moore Nutrition

Kale & Brussels Sprouts Salad by PlanCookHost

Meats

Glazed Ham by The Hungry Hutch

How to Deep Fry a Turkey by Sweet Savant

Honey Mustard Ham by Especially Southern Dishes

How to Make a Glazed Ham Without a Recipe by The Hungry Hutch

Desserts

Ultimate Red Velvet Cake by Dash of Jazz

Classic Sweet Potato Pie by Brown Sugar Food Blog

Bourbon Sweet Potato Pecan Pie by Dash of Jazz

Perfect Apple Pie from Scratch by Sweet Tea and Thyme

Apple Cranberry Lattice Pie by The Hungry Hutch

Sweet Potato Galette by Whisk It Real Gud

Pecan Pie Bars by First & Full

Old Fashioned Southern Pound Cake by Jem of the South

The Ultimate Red Velvet Cake by Dash of Jazz

Peach Dump Cake by Brandi’s Foodie Diary

Sweet Potato Praline Bread Pudding by Dash of Jazz

Banana Trifle by Black Girls Who Brunch

Drinks

Hot Zaddy by Meiko and the Dish

Sparkling Apple Cider by Especially Southern Dishes

Cranberry Orange Punch by FoodLoveTog

Autumn Apple Sangria by Butter Be Ready

Cranberry Apple Spice Mules by Dash of Jazz

Hot Zaddy by Meiko and the Dish

Print Recipe

Sweet Potato Pound Cake

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Cooking Time: 1 hour 10 minutes

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 2.5 cups cooked and mashed sweet potato
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon sea salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract

Instructions

1

Preheat the oven to 325 degrees F. and grease and flour a bundt (tube) pan and set aside.

2

In a small mixing bowl whisk together the flour, salt, baking powder, baking soda, nutmeg, cinnamon, and set aside.

3

In a large mixing bowl cream together (with an electric mixer) the butter and sugar. Add the mashed sweet potato and mix until the batter is light and fluffy. Add in the eggs one at a time, mixing well after each one.

4

Slowly add the flour mixture until well blended and then add the vanilla and lemon extracts.

5

Pour the sweet potato pound cake batter into the prepared bundt pan and bake at 325 degrees F. for 1 hour and 10 minutes or until the cake is golden brown and a cake tester comes out clean. Once the cake is finished remove from the oven and allow the cake to sit in the pan on a cooling rack for at least 10 minutes and then invert and remove the cake onto the rack and allow it to cool completely.

6

Store the cake in an airtight container or if storing for long-term it may be placed in the freezer.

Notes

Optional- if you would like a light glaze on the top of the sweet potato pound cake, mix 1 cup of powdered sugar with 3 Tablespoons of orange or lemon juice and drizzle on top of the cake and serve.

Got any comments, questions, or other ideas about this Sweet Potato Pound Cake? Share them in the comments below!