Best 12 Sweet Potato Pound Cake Recipes

SWEET POTATO POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
• In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
• Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
• To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

WORLD'S BEST SWEET POTATO POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
• Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
• Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

SWEET POTATO POUND CAKE

Steps:

• Preheat oven to 350°. 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.

SOUTHERN SWEET POTATO POUND CAKE

Steps:

• Preheat the oven to 350 degrees.
• Generously butter a 10-cup tube or bundt pan.
• In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
• Set aside.
• In a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy.
• Add the sugar gradually, about 1/2 cup at a time, beating well after each addition.
• Add the eggs, 1 at a time, beating well after each addition.
• Add the sweet potatoes and mix until thoroughly combined.
• Reduce the speed to low or switch to a wooden spoon and gradually add the flour mixture to the creamed mixture in 3 additions, beating well after each addition.
• The batter should be stiff.
• Add the vanilla, pecans and, if desired, the coconut.
• Spoon the batter into the prepared pan.
• Bake until the cake tests done when a wire cake tester is inserted in the middle and comes out clean, 50 to 65 minutes.
• Transfer the pan to a wire rack to cool for 15 minutes.
• Invert the cake onto a plate and remove.
• Note: To cook sweet potatoes, peel and quarter potatoes, add to boiling water and simmer, uncovered, until tender, about 20 minutes, depending on size- Drain and mash.

SWEET POTATO & ORANGE POUND CAKE

Steps:

• FOR THE CAKE: Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan.
• In a large mixing bowl, cream butter & sugar until light & fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in the vanilla.
• In another bowl, whisk together flour, baking powder, cinnamon, baking soda, salt & nutmeg, then add this flour mixture to the butter mixture, a cup at a time, & alternating the flour mixture additions with a cup of sweet potato additions. BEFORE COMPLETELY MIXED, add the tablespoon of orange zest, & mix just until combined in a stiff batter.
• Pour batter into the prepared pan & bake 50-60 minutes or until a toothpick inserted near the center comes out clean.
• Remove from the oven & cool for 10 minutes before removing cake from the pan & placing the cake on a wire rack to cool completely.
• FOR THE GLAZE: In a small bowl, combine powdered sugar, 1 teaspoon of orange zest & enough juice to achieve an acceptable consistency.
• Drizzle over the cooled cake.

SWEET POTATO POUND CAKE WITH MOLASSES CREAM

Steps:

• Combine nut mixture and set aside.
• Roast sweet potatoes in 375 degree oven for 1 1/2 hours, or until a knife can entirely pierce the potato. When potatoes have cooled slightly, mash with a fork and set aside. Grease mini loaf pans and set aside. Cream butter and sugars together until light. Scrape bowl often. Add orange zest, then eggs one at a time. Again, scrape bowl often. In another bowl, combine dry ingredients and mix well. Alternate the dry and wet ingredients with the mashed sweet potato in 3 parts starting with the dry. Mix until batter is well combined, but do not over mix. Spoon batter into loaf pans and sprinkle the spiced nuts over the top of each loaf. Gently fold in nuts, leaving some exposed. Bake at 350 degrees for about 40 minutes. For the Molasses Cream: Whip cream 50 percent, add powdered sugar and molasses. Continue whipping until fully whipped. ASSEMBLING DESSERT: Slice pound cake and place on plate. With a wet spoon gently scoop whipped cream and place along side of pound cake. Enjoy.

SWEET POTATO POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and dust with flour two 8 1/2 x 4 1/2 x 2 5/8 (larger) loaf pans.
• Mix flour, baking powder, baking soda, nutmeg, mace, and cinnamon in a medium sized bowl.
• In a large bowl, beat at high speed with electric mixer, unsalted butter, granulated sugar and brown sugar until light and fluffy.
• At low speed, add sweet potato and eggs one at a time until well mixed.
• Beat flour mixture into the sweet potato mixture.
• Add vanilla and mix.
• Pour batter equally divided into 2 loaf pans.
• Bake for approximately 55 minutes.
• Serve warm or cold and can be frozen.
• Enjoy!

SWEET POTATO POUND CAKE WITH MOLASSES GLAZE

Steps:

• Bake the sweet potatoes at 375° for 1 hour or until tender.
• Allow potatoes to cool, then peel, mash, and set aside in a bowl.
• Preheat oven to 350°; thoroughly grease and flour a 10-inch tube pan, or spray it with baking spray.
• In a bowl, mix together the flour, baking powder, baking soda, nutmeg, and salt; set aside.
• In a big bowl, cream the butter and sugar until light and fluffy, stopping once or twice to scrape down the sides of the bowl.
• Add the eggs one at a time, beating well after each addition.
• Add the vanilla and sweet potatoes, and mix until the batter is combined (expect that the batter may look curdled at this point).
• With the mixer on low speed, gradually add in the flour mixture.
• Mix to just incorporate.
• Scrape the batter into the prepared pan and bake for 45-50 minutes or until the cake springs back when pressed lightly and a pick comes out clean.
• Cool the cake in the pan or a wire rack for 20 minutes.
• Run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack to cool completely.
• The glaze-combine the powdered sugar, molasses, and nutmeg in a small bowl.
• Mix until the sugar is completely absorbed and the glaze is smooth.
• Spoon the glaze over the cake while it is still warm and serve.

ORANGE SWEET POTATO POUND CAKE W/ORANGE GLAZE

Steps:

• 1. Preheat oven to 325 degrees F. DO NOT OPEN OVEN DOOR DURING FIRST HOUR OF BAKING. These are the spices, butter, eggs and sugars & orange needed to make the cake.
• 2. Additional extract ingredients & nuts used for the cake. I also used Buttermilk baking soda and self rising white lily flour.
• 3. I baked the sweet potatoes in the oven then whipped them till smooth and stored them in the fridge in a zip lock bag. I used Tropicana Orange juice.
• 4. Add flour to a sifter, and add in the salt, spices & baking soda and sift to blend together.
• 5. Cream butter till soft and creamy, then gradually add in both sugars, beating well after each addition is added. Beat until creamy and smooth and no granules are visible, about 10 minutes.
• 6. Add in the eggs one at a time. Then slowly add in the flour mixture alternately with the buttermilk.
• 7. In a medium size bowl add the beaten sweet potatoes along with the zest from one orange, and the orange juice, then beat till thoroughly blended together, then add to cake batter. Then add in the chopped nuts, and beat till blended.
• 8. Spray a 16 cup Bundt pan liberally with Bakers Joy, and then pour cake batter into pan, Garnish top with pecan halves if desired, and bake in preheated 325 degree F. oven for 90 minutes or until long wooden skewer inserted into center of cake comes out clean. PLEASE NOTE IF YOU DO NOT HAVE A 16 CUP BUNDT PAN, USE 2 SMALLER PANS. The pan in the picture is a 12 cup, but I added the remaining batter to a 3 cup Bundt pan. Did not realize the amount of batter I had until AFTER I had added it to the pan. REMEMBER TO LEAVE ROOM IN PAN FOR CAKE TO RISE AT LEAST 2 INCHES.
• 9. For the glaze add the softened butter to a medium size bowl, along with the orange extract, and about 2 tablespoons of the orange juice, then beat till glaze is blended together. Add additional orange juice as needed till desired spreading consistency is reached. Drizzle onto cooled cake as desired, and top with additional pecan halves if desired. Serve and enjoy.
• 10. HERE IS THE SMALLER CAKE, I GAVE IT TO MY NEIGHBOR, ALONG WITH a pecan pie, Homemade dinner Rolls, & a Sweet Potato Pie.
• 11. Here is a platter of the sliced cake that I gave to another neighbor. They really loved it.

SWEET POTATO POUND CAKE

Steps:

• Preheat the oven to 350°F Grease and flour a 10-inch tube or Bundt pan. (If your pan is nonstick, you can get away with just some cooking spray; no need to flour.).
• In a medium bowl, combine the flour, baking powder, baking soda, nutmeg, and salt. Whisk well. In a small bowl or measuring cup, combine the milk and vanilla.
• In a large bowl, beat the butter, sugar, and light brown sugar until light and fluffy, stopping once or twice to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Add the sweet potatoes, and mix until the batter is combined. (The batter may look terrible at this point: curdled, weird, terrible. Don't worry.).
• With the mixer on low speed, add half of the flour mixture. Beat to just incorporate. Then add half of the milk mixture, and continue to beat on low until well blended. Add the remaining flour, followed by the remaining milk, and beat on low until the batter is thick and smooth.
• Scrape the batter into the prepared pan, and bake for 60 to 75 minutes, or until the cake springs back when pressed lightly and a toothpick inserted in the center comes out clean.
• Cool the cake in the pan on a wire rack for 20 minutes. Run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack.
• Meanwhile, make the glaze, if using. In a medium saucepan, combine the buttermilk, sugar, butter, cornstarch, and baking soda. Place it over medium heat, and bring it just to a gentle boil.
• Immediately remove it from the heat, stir well, and set it aside to cool to room temperature. Add the vanilla, and stir well.
• Set the wire rack - with the cake atop it - over a rimmed sheet pan. Spoon the glaze through a fine-mesh sieve over the warm cake. (I recommend using a sieve because my batch of glaze had some little gelatinous bits of clumped cornstarch in it.).
• Cool completely before serving.

SWEET POTATO CHEESECAKE WITH A POUND CAKE CRUST

Steps:

• 1. In a medium saucepan, boil the sweet potatoes until tender, about 20 to 30 minutes. Drain completely, add the melted butter and mash until smooth; set aside. (Should yield at least 1 1/2 cups)
• 2. Preheat the oven to 350 degrees F. Place the pound cake slices into the bottom and halfway up the sides of a 10-inch springform pan; pressing firmly. Set pan aside.
• 3. In the bowl of an electric mixer, using paddle attachment, beat the cream cheese on medium to high speed until fluffy. Gradually add the sugar; scraping sides of bowl. Mix well. Add the eggs, one at a time, beating well after each. Pour in the heavy cream; mix well. Add the mashed sweet potato, vanilla extract, nutmeg, cinnamon, cloves and salt; blend until well incorporated and no white streaks. Pour mixture into pound cake lined pan.
• 4. Bake for 1 hour, 30 minutes. Turn the oven off and leave cheesecake in the oven for 45 minutes more (without opening the door). Remove from the oven and allow to cool, in the pan, on a wire rack for at least 30 minutes. Remove the springform, lightly wrap in plastic wrap, and place cheesecake in the refrigerator to chill for at least 2 hours. Just before you're ready to serve, prepare the Praline Topping (if desired). Drizzle or spread the topping over the top of the cheesecake, slice & serve. Enjoy!
• 5. PRALINE TOPPING: In a small heavy saucepan, stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in the pecans & vanilla. Cool slightly.
• 6. *NOTE: For the cheesecake you can use light or dark brown sugar (dark brown will just give more of a rich, molasses flavor) -OR- you can substitute 1 1/2 cups granulated sugar for the brown.

SWEET POTATO POUND CAKE WITH MARSHMALLOW FROSTING

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes and vanilla. , Combine the flour, baking powder, baking soda, nutmeg, cinnamon and salt; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 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. , In a small bowl, cream butter and confectioners' sugar. Beat in marshmallow creme and vanilla. Serve warm cake with a dollop of frosting.