I love baking with sweet potatoes—I’ve made Sweet Potato Bread, Sweet Potato Biscuits, Loaded Sweet Potato Muffins, and Sweet Potato Cinnamon Cake… so I thought it was about time to try a sweet potato pound cake! I found a recipe that I tweaked a little, using some brown sugar along with granulated sugar in the batter, and adding a little more cinnamon and nutmeg, plus some chopped pecans.
Having a slice of this cake is like having a little slice of sweet potato heaven! It’s rich and moist, and I really like the cinnamon-nutmeg flavors in this. The glaze on top is great, too, giving the cake a light orangey sweetness. It’s a perfect dessert for enjoying with a cup of coffee or tea during the fall and holiday seasons!
Sweet Potato Pound Cake
SWEET POTATO POUND CAKE by NancyC, adapted from Taste of Home
Makes 12 servings
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup light or dark brown sugar, well-packed
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose unbleached flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 3 cups cold mashed sweet potatoes (if using canned, you’ll need a 40-ounce can)
- 1 cup pecans, coarsely chopped (optional)
- 1 1/2 cups confectioners’ (powdered) sugar
- 3 Tablespoons orange juice
- 1 heaping Tablespoon of chopped pecans, for garnish
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; add to the creamed mixture in the large bowl alternately with the mashed sweet potatoes. Then fold in the pecans and mix just until combined (batter will be stiff).
Pour into a greased and floured 10-inch bundt pan. Bake at 350˚F for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
While cake is cooling, mix the glaze in a small bowl. Combine the confectioners’ sugar, orange peel, and orange juice, blending well. When cake is cool, drizzle glaze over cake and top with additional chopped pecans, if desired.
Recipe from NancyC | nancy-c.com
Do you like baking with sweet potatoes? What’s your favorite sweet potato dessert?
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