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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 😉
Orange Popovers with Honey Butter by Jem of the South
Southern Cornbread Dressing by Especially Southern Dishes
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
Kale & Brussels Sprouts Salad by PlanCookHost
Honey Mustard Ham by Especially Southern Dishes
How to Make a Glazed Ham Without a Recipe by The Hungry Hutch
Apple Cranberry Lattice Pie by The Hungry Hutch
Pecan Pie Bars by First & Full
Old Fashioned Southern Pound Cake by Jem of the South
Peach Dump Cake by Brandi’s Foodie Diary
Sparkling Apple Cider by Especially Southern Dishes
Cranberry Orange Punch by FoodLoveTog
Hot Zaddy by Meiko and the Dish
Sweet Potato Pound Cake
- 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
Preheat the oven to 325 degrees F. and grease and flour a bundt (tube) pan and set aside.
In a small mixing bowl whisk together the flour, salt, baking powder, baking soda, nutmeg, cinnamon, and set aside.
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.
Slowly add the flour mixture until well blended and then add the vanilla and lemon extracts.
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.
Store the cake in an airtight container or if storing for long-term it may be placed in the freezer.
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.