Sweet Potato Pound Cake
This sweet potato pound cake turns a humble root vegetable into one of the most comforting desserts I make all fall.
Servings: 14 slices
Calories: 410kcal
Ingredients
Cake
- 1 1/2 cups unsalted butter, softened
- 2 1/2 cups packed light brown sugar
- 5 large eggs
- 1 1/2 cups mashed cooked sweet potato about 2 medium, roasted
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp salt
- 1/2 cup buttermilk
Brown Butter Glaze
- 1/4 cup salted butter
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Bake 2 medium sweet potatoes at 425°F for about 45 minutes until fork-tender, then cool, peel, and mash until smooth (you'll need 1½ cups).
- Preheat oven to 325°F and grease a 10-cup bundt pan thoroughly, including the center tube.
- Beat 1½ cups butter and 2½ cups brown sugar together for 3-4 minutes until light and fluffy.
- Beat in 5 eggs one at a time, then mix in the 1½ cups mashed sweet potato and 1 tablespoon vanilla.
- Whisk 3 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1½ teaspoons cinnamon, ½ teaspoon nutmeg, and 1 teaspoon salt in a separate bowl. Add it to the batter in three additions, alternating with ½ cup buttermilk, mixing just until combined each time.
- Pour batter into the prepared pan, tap on the counter to release air bubbles, and bake at 325°F for 65-70 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan 20 minutes, then invert onto a rack to cool completely. Brown ¼ cup butter in a saucepan until it smells nutty, then whisk in 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla. Drizzle over the cooled cake.
Notes
Store covered at room temperature up to 3 days, or refrigerate up to a week. Freeze the unglazed cake tightly wrapped for up to 3 months.