Okay, so let me just say this upfront—I didn’t even like sweet potatoes as a kid. Like, at all. If they showed up at Thanksgiving dinner, I gave ’em the side eye and loaded up on mac and cheese instead. Fast forward to grown-up me… and now I’m out here baking sweet potato pound cake like it’s my love language. Go figure.
Whether you call it pound cake or pudding (I know, that part’s a little fuzzy depending on where you’re from), one thing’s for sure—this dessert is straight-up comfort food magic. Soft, buttery, rich, and a little bit earthy from the sweet potato—it checks all the boxes. And the best part? It tastes like fall, no matter what time of year it is.
Let’s get into it.
What Is Sweet Potato Pound Cake, Anyway?
So here’s the deal. This recipe’s kind of a crossover—some folks call it a cake, some say pudding, and honestly, both are right. It’s dense like a pound cake, but moist like a pudding-style dessert. If banana bread and pumpkin pie had a sweet Southern baby, this would be it.
It’s one of those desserts that feels like a warm hug. Perfect for Sunday dinners, potlucks, holidays—or just random Tuesday nights when you’re feelin’ snacky.
Ingredients That Make the Magic Happen
Now I’m not gonna lie—you could go all fancy with this. But I keep it simple because, well, I’ve got a toddler and a short attention span. Here’s what you’ll need:
- 2 cups mashed sweet potatoes (roasted is best, but canned will work too)
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- ½ cup brown sugar (because flavor)
- 4 large eggs
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup buttermilk (or regular milk with a splash of lemon juice works in a pinch)
Optional but very encouraged:
- A handful of chopped pecans
- A drizzle of cream cheese glaze (oh yes, we’ll get to that)
How to Make It (And Not Lose Your Mind)
This is one of those “dump, mix, bake, done” type deals. Super chill.
Step 1: Prep Your Sweet Potatoes
If you’re using fresh sweet potatoes—good on you. Roast ’em at 400°F until soft, scoop out the insides, and mash ’em up smooth. (I do this the night before if I remember. Spoiler: I usually forget.)
Step 2: Cream That Butter and Sugar
In a big ol’ mixing bowl, beat the butter, granulated sugar, and brown sugar until it’s fluffy and dreamy. Like, you want it to look like sweet, buttery clouds.
Step 3: Add Eggs, One by One
Crack in your eggs, one at a time, mixing well after each. Don’t rush it. This is the part where the batter starts to feel like something’s happening.
Step 4: Fold in the Sweet Potatoes & Vanilla
Toss in the mashed sweet potatoes and vanilla extract. Mix until combined, and take a sec to admire that pretty orange color. Honestly, it’s kinda satisfying.
Step 5: Mix Dry Ingredients Separately
In another bowl (ugh, I know, more dishes—but it’s worth it), whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 6: Combine It All
Add your dry ingredients to the wet mixture slowly, alternating with the buttermilk. Start and end with flour. Don’t overmix—just stir until it’s all blended. If you’re adding pecans, now’s the time.
Step 7: Pour and Bake
Pour the batter into a greased bundt pan or loaf pan. Bake at 350°F for about 60-70 minutes—or until a toothpick comes out clean.
Let it cool completely before slicing. I know, the waiting is rough. But trust me, it’s worth it.
Bonus Round: That Cream Cheese Glaze Tho
You don’t need the glaze. But also? You kinda do. Here’s a lazy version that still tastes fancy:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1-2 tbsp milk
- ½ tsp vanilla
Whisk it up until smooth and drizzle over the cooled cake. It’s the finishing touch that makes people think you’ve got your life together—even if you made this in pajamas with a baby on your hip. (Not that I’ve done that… okay, I’ve totally done that.)
How to Store It (If You Somehow Have Leftovers)
This sweet potato pound cake stays moist for days. Wrap it up and keep it in the fridge for up to 5 days—or freeze slices for later. Just warm ’em up in the microwave for that fresh-outta-the-oven vibe.
Pro tip: Toast a slice and slather it with butter. Thank me later.
Fun Twists to Try
Want to switch things up? Here are a few swaps that still hit the spot:
- Add crushed pineapple: It makes it super moist and adds a little tang.
- Swap the cinnamon for pumpkin pie spice if you’re feelin’ seasonal.
- Mix in coconut flakes for a tropical vibe.
- Top with marshmallows and broil for a sweet potato casserole remix.
Honestly, it’s a pretty forgiving recipe, so don’t be afraid to play around.
Why You’re Gonna Love It (Like, a Lot)
Look, I’ve made my fair share of banana breads and apple crisps. But this sweet potato pound cake? It’s on another level. It’s hearty without being heavy, sweet but not over-the-top, and it works for breakfast, dessert, or whatever excuse you wanna come up with.
And if you grew up in the South or around soul food traditions, it’s got that taste of home feeling baked right in.
Final Thoughts (a.k.a. Let’s Be Real)
If you’ve never tried sweet potato pound cake, now’s the time. Don’t wait for Thanksgiving. Don’t wait for fall. Don’t even wait for the weekend.
Just make it. Eat it. Share it (or not—your call).
And if anyone asks what you’re doing? Just say, “I’m making something good for my soul.”
Because honestly? That’s exactly what this is.
Want more sweet recipes and snacky ideas? Stick around—there’s always something good coming out of this kitchen. 🍠💛
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