Description
A rich and moist sweet potato pound cake with warm cinnamon flavor and a tender crumb. Perfect for gatherings or as a comforting dessert with a hint of natural sweetness.
Ingredients
- 1 1/2 cups smashed cooked sweet potato (or canned sweet potato puree)
- 1 1/2 cups unsalted butter (softened)
- 2 1/2 cups light brown sugar (packed)
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups all-purpose flour
Instructions
- Preheat the oven to 450°F. Place sweet potatoes on a baking sheet and bake for about 1 hour until tender. Cool, peel, mash, and measure 1 1/2 cups.
- Reduce the oven temperature to 325°F.
- Grease a 12-cup Bundt pan thoroughly with butter or shortening, then dust with flour or sugar to coat evenly.
- In a stand mixer, cream the butter and brown sugar together until light and fluffy, about 3 minutes. Scrape the bowl.
- Add the eggs and beat until well combined. Mix in the cooled sweet potato mash.
- On low speed, add vanilla extract, cinnamon, baking powder, salt, and flour gradually. Mix until fully incorporated and smooth.
- Pour the batter into the prepared Bundt pan. Tap the pan to remove air bubbles and smooth the top.
- Bake for 65 to 75 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for at least 20 minutes, then invert onto a rack and cool completely before serving.
Notes
- Ensure the sweet potato mash is fully cooled before mixing to avoid curdling the batter.
- You can substitute canned sweet potato puree for convenience.
- Serve with whipped cream or vanilla ice cream for added richness.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 120 mg
