Sweet Potato Pound Cake Recipe

Y’all the Queen of Pound Cakes is back with another one. My Sweet Potato Pound Cake recipe is the best you will find on the web boos. I bake my sweet potato then mash for more flavor before creating my spiced batter. Finally after I bake it up, I add a cinnamon brown butter glaze.

Ingredients · Servings 16

1 1/4 cups unsalted butter (room temperature (2 1/2 sticks))
3 cups cake flour (measured then sifted)
1 tsp baking powder
1 tsp ground cinnamon
1 tsp kosher salt
1/2 tsp baking soda
1/4 tsp ground nutmeg
2 1/2 cups granulated sugar
5 large eggs (room temperature)
3/4 cup sour cream (room temperature)
1 cup mashed sweet potato (see note below about roasting the sweet potato for this recipe)
1 1/2 tbsp vanilla extract
5 tbsp unsalted butter
2 tbsp honey
1 cup confectioner's sugar
2 tbsp milk
1/4 tsp ground cinnamon
1/4 tsp kosher salt

Method · 2 h 45 min

Prepare a 12 cup bundt pan by liberally greasing by spraying with baking spray that has flour or using my cake release. Set aside.
In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, and nutmeg until well combined. Set aside.
Preheat to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar on high speed until light and fluffy, about 5 minutes. Or you can beat the butter and sugar with a hand mixer in a large bowl.
Add the eggs one at a time, ensuring that each egg is incorporated before adding the next. You may want to stop the mixer after each addition and scrape down the sides and bottom of the bowl with a spatula to ensure everything is well incorporated.
Add the sour cream, sweet potato, and vanilla and beat on medium speed until incorporated (the batter will look curdled, but no worries—it’s all good).
Reduce the mixer speed to low, carefully add the dry ingredients to the wet ingredients by pouring in half of the dry ingredients, and mix until just combined. At this point you may need to scrape down the sides of the bowl to completely mix in the flour. Add the second half of the dry ingredients and mix until combined. The batter will be thick.
Scoop the batter into the prepared bundt pan and, using a small offset spatula, smooth out the top. Bake for 50 minutes then check to see if it is done by inserting a toothpick in the center to see if it comes out clean. If not, put it back in the oven and bake for another 5-10 minutes. Check again using a toothpick.
Transfer bundt pan to a wire rack and let cool in the pan for 10 minutes. Then invert the cake onto the rack or a plate. Let cool completely before glazing.
Start working on the glaze once the cake has completely cooled. Start by browning the butter. Melt butter over medium-low heat in a 2 quart saucepan. Continue to cook butter and allow it to slowly brown until it turns a dark golden color with specs throughout and a nutty fragrance develops. Be careful not to burn.
Whisk in the honey until combined and slowly add the powdered sugar in 3 increments. Mixture will thicken quickly. Whisk in the milk to loosen the mixture and continue mixing until combined. Whisk in the cinnamon until smooth.
Let the glaze sit for 10 minutes to cool down a bit and slightly thicken. Drizzle glaze over cooled cake, slice and serve.

Sweet Potato Pound Cake Ingredient Notes

Unsalted Butter: You can use salted. Just leave out the salt.
Cake Flour: If you don’t have any, homemade cake flour made with AP flour and cornstarch works.
Ground Cinnamon and Nutmeg: Swap in pumpkin pie spice here.
Sour Cream: Plain Greek yogurt is a good substitute.
Mashed Sweet Potato: I prefer to bake for more flavor but boiling is fine too.
Honey: Maple syrup can also be used.

How to Make Sweet Potato Pound Cake

These step-by-step photos show how to make a sweet potato bundt cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Sweet Potato Pound Cake Recipe.

1. Whisk together the flour, leavening, and spices

Mix until everything is just combined, then set aside.

2. Beat the butter and sugar until light and fluffy, then add the eggs

Add eggs one at a time, making sure each one is fully incorporated.

3. Add the sour cream, sweet potato, and vanilla, then mix in half the dry ingredients

Slowly add half of the dry mixture on low speed. Don’t overmix.

4. Add the remaining dry ingredients and mix

Finish mixing until everything is fully combined and the batter is thick and smooth.

5. Pour the sweet potato batter into a prepared bundt pan and bake

Smooth out the top and bake until a toothpick inserted in the center comes out clean.

6. Melt the butter and cook it for the spiced brown butter glaze

Watch closely as it turns golden and fragrant, then remove from heat.

7. Whisk in the honey, powdered sugar, milk, and cinnamon until smooth

Add the sugar gradually, then whisk in the milk to loosen and finish until silky.

8. Drizzle the glaze over your cooled sweet potato pound cake

Let it sit for a bit, then go ahead and dig in!