Sweet Potato Pound Cake
When it comes to capturing the warmth and comfort of fall, nothing quite does it like a Sweet Potato Pound Cake. This delightful twist on the classic pound cake brings together the creamy richness of sweet potatoes with a hint of spice, reminiscent of a sweet potato pie. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite in your kitchen.
Why You’ll Love This Recipe
This Sweet Potato Pound Cake is more than just a dessert; it’s an experience. The natural sweetness of the sweet potatoes adds depth without overwhelming, while the cream cheese provides a subtle tang that balances the flavors beautifully. Plus, it’s a wonderful way to celebrate the season with ingredients that are at their peak in fall.
Kitchen Equipment You’ll Need
- Heavy-duty electric stand mixer
- Mixing bowls
- 10-inch (12-cup) tube pan or two 8 1/2- x 4 1/2-inch loaf pans
- Wire rack
- Wooden pick or cake tester
Ingredients
- 1 (8-oz.) package cream cheese, softened
- 1/2 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 2 1/2 cups cooked, mashed sweet potatoes
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon or nutmeg (optional)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat your oven to 350ºF. In a stand mixer, beat the cream cheese and butter at medium speed until creamy. Gradually add the sugar, beating until the mixture is light and fluffy. Add the eggs one at a time, beating just until the yellow disappears. Add the sweet potatoes and beat well.
- In a separate bowl, stir together the flour, baking powder, baking soda, and salt. If desired, add cinnamon. Gradually add the flour mixture to the butter mixture, beating at low speed just until blended after each addition. Stir in the vanilla extract.
- Spoon the batter into a greased and floured 10-inch tube pan. Bake at 350ºF for 1 hour and 5 minutes to 1 hour and 10 minutes, or until a long wooden pick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and allow to cool completely on the wire rack for about an hour.
- For Sweet Potato Pound Cake Loaves: Prepare the batter as directed and pour into two greased and floured 8 1/2- x 4 1/2-inch loaf pans. Bake and cool as directed above.
Tips for Success
- Ensure your cream cheese and butter are softened to room temperature for easy mixing.
- Use freshly cooked and mashed sweet potatoes for the best flavor and texture.
- Don’t overmix the batter once you start adding the flour. This will help keep the cake tender.
Additional Tips and Variations
Feel free to add a glaze or sprinkle some powdered sugar on top for extra sweetness. You can also add chopped nuts, like pecans or walnuts, for a crunchy texture.
Nutritional Highlights (Per Serving)
This cake is a source of vitamins A and C from the sweet potatoes, along with calcium and protein from the cream cheese.
Frequently Asked Questions (FAQ)
Can I use canned sweet potatoes? Yes, canned sweet potatoes can be used, but make sure they are well-drained and mashed.
How should I store this cake? Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Can I freeze this cake? Absolutely! Wrap the cake tightly in plastic wrap and foil before freezing. It will last for up to three months in the freezer.
Conclusion
I invite you to try this Sweet Potato Pound Cake and experience the cozy flavors of fall in every bite. Don’t forget to share your creations and let me know how it turned out for you. Happy baking!