Sweet Potato Pound Cake
Published Nov. 6, 2024
- Total Time
- 2 ¾ hours
- Prep Time
- 15 minutes
- Cook Time
- 1 ½ hours, plus 1 hour’s cooling
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/256 grams all-purpose flour, plus more for the pan
- ½ cup/112 grams unsalted butter, at room temperature, plus more for the pan
- 1½ cups/300 grams sugar
- 3large eggs, at room temperature
- 1cup/8 ounces/227 grams full-fat sour cream, at room temperature
- ½ cup/128 grams mashed sweet potato or leftover candied yams
- 1teaspoon baking soda
- ½ teaspoon kosher salt (such as Diamond Crystal)
- 2tablespoons unsalted butter
- ½packed cup/110 grams light brown sugar
- 2tablespoons maple syrup
- ¼teaspoon vanilla extract
- A pinch of ground cinnamon
- ⅛teaspoon kosher salt (such as Diamond Crystal)
- ¼cup/60 milliliters heavy cream
- ¾cup chopped pecans
For the Cake
For the Maple Pecan Sauce
Nutritional analysis per serving (10 servings)
515 calories; 26 grams fat; 12 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 68 grams carbohydrates; 2 grams dietary fiber; 44 grams sugars; 6 grams protein; 280 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Grease and flour a 9-by-5-inch loaf pan.
- Step 2
Make the cake: In a stand mixer fitted with the paddle attachment, beat together butter and sugar until light and fluffy. Add eggs one at a time and mix well. Beat in sour cream and mashed sweet potato. In another bowl, mix flour, baking soda and salt.
- Step 3
Mix dry ingredients into the wet until just incorporated, 1 to 2 minutes. Scoop batter into the prepared pan.
- Step 4
Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let loaf cool in the pan for about 10 minutes, then unmold onto a cooling rack, and let cool for about another 45 minutes.
- Step 5
As the loaf cools, make the sauce: In a small saucepan over medium heat, combine butter, brown sugar, maple syrup, vanilla, cinnamon and salt, and mix until melted. Turn heat down to low. Add heavy cream and bring to a simmer, then cook for 5 minutes. Add pecans and stir. Cook for another 5 minutes to coat and toast the pecans. Pour over the cake while both cake and sauce are slightly warm.
Private Notes
Comments
I just baked this pound cake using leftover sweet potatoes that I'd frozen a few weeks ago. I didn't have a 9"x5" loaf pan, but used two slightly smaller loaf pans and reduced baking time to 50 minutes. The maple pecan sauce seemed like gilding the lily, so instead I just stirred about 3/4 cup of chopped pecans into the batter. The results were excellent. Sweet enough for dessert, but also fine as an addition to a basket of breads for a festive table.
I made this as a gluten free Bundt cake and it was phenomenal. The glaze was heavenly and the cake was perfectly moist. I highly recommend!
Delicious - love the sweet “caramelly” flavor from the sweet potatoes. I split into 2 loaves - made 1 with the glaze and made the other without the glaze but added the spices and vanilla to the batter. One was a like a dessert cake and the other more of a sweet bread. Both were good! Would make either one again.
Made a double recipe tonight and it was enough for three cakes. Absolutely fantastic and the family loves it.
Delicious as written! Agreed with another reviewer, put in more like a cup of sweet potato, and it worked out fine. Definitely make the pecan caramel sauce - along with some whipped cream, makes for a delicious dessert.
I’m in the minority here but we didn’t love this pound cake. Texture was good but even with an extra 1/4 cup (canned) sweet potatoes, 1/2 tsp cinnamon and 1/4 tsp each nutmeg & clove the loaf still had no flavor. The topping was good but definitely won’t be making this one again.