Spiced Sweet Potato Pound Cake with Vanilla Glaze

Byzitouni

There is something magical about the combination of roasted sweet potatoes and buttery cake batter. This Sweet Potato Pound Cake is incredibly moist, perfectly spiced, and finished with a sweet glaze and a crunch of pecans. It’s the kind of cake that fills your entire house with the aroma of cinnamon and nutmeg as it bakes.

Why You’ll Love This Recipe

  • The Perfect Crumb: High-fat content from butter and eggs ensures a dense, velvety texture.
  • Natural Sweetness: The sweet potato puree adds moisture and a rich orange hue without being overly heavy.
  • Crowd Favorite: It’s a sophisticated twist on a traditional vanilla pound cake that always gets requested at holiday gatherings.

Ingredients

The Cake

  • All-Purpose Flour: 3 cups
  • Granulated Sugar: 2 ½ cups
  • Unsalted Butter: 1 ½ cups (3 sticks), softened
  • Eggs: 6 large, room temperature
  • Sweet Potato Puree: 2 cups (roasted and mashed)
  • Whole Milk: ½ cup
  • Baking Powder: 1 tsp
  • Spices: 2 tsp Cinnamon, ½ tsp Nutmeg, ½ tsp Ground Ginger
  • Vanilla Extract: 2 tsp
  • Salt: ½ tsp

The Glaze & Topping

  • Powdered Sugar: 1 cup
  • Heavy Cream or Milk: 2–3 tbsp
  • Vanilla Extract: 1 tsp
  • Chopped Pecans: ½ cup, toasted

Instructions

1. Prep the Sweet Potatoes

For the best flavor, roast your sweet potatoes until tender, peel them, and mash them until completely smooth. Measure out 2 cups and let them cool to room temperature.

2. Cream the Butter and Sugar

Preheat your oven to 325°F (165°C). In a large bowl, cream together the softened butter and sugar until the mixture is light, pale, and fluffy (about 3–5 minutes).

3. Incorporate Eggs and Puree

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and the cooled sweet potato puree until fully combined.

4. Mix in Dry Ingredients

In a separate bowl, whisk together the flour, spices, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.

5. Bake to Golden Perfection

Pour the batter into a heavily greased and floured bundt or tube pan. Smooth the top with a spatula. Bake for 70–80 minutes, or until a long skewer inserted into the center comes out clean.

6. Glaze and Garnish

Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Whisk together the powdered sugar, cream, and vanilla to create a thick glaze. Drizzle the glaze over the cake, allowing it to drip down the sides, and immediately sprinkle with the toasted pecans.

Pro-Tips for Success

  • Don’t Overmix: Once you add the flour, mix on low speed just until the white streaks disappear to keep the cake tender.
  • Room Temperature Ingredients: Ensure your eggs and butter are at room temperature to create a smooth, emulsified batter.
  • The Sweet Potato: Avoid using canned yams in syrup. Freshly roasted sweet potatoes provide a much better texture and natural flavor.

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