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Sweet Potato Pound Cake | Magnolia Days

Sweet Potato Pound Cake

A recipe for a sweet potato pound cake. It is has a subtle sweet potato flavor, spiced with cinnamon, ginger, and nutmeg, and topped with pecans.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Author Renee

Ingredients

  • 1/2 cup chopped pecans
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground or grated nutmeg
  • 1 cup unsalted butter at room temperature
  • 2 cups granulated sugar
  • 6 eggs at room temperature
  • 1 cup cooked pureed sweet potatoes at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk at room temperature

Instructions

  1. Preheat oven to 350 degrees F. Grease and flour a 10-inch bundt pan. Sprinkle pecans in the pan.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
  3. Cream butter and sugar in a large bowl until light and fluffy.
  4. Add eggs, one at a time, mixing well after each addition.
  5. Add sweet potatoes and vanilla and beat to combine.
  6. Add flour mixture in three additions, alternatively with buttermilk in two additions, mixing until just combined. Do not over mix.
  7. Pour batter into prepared pan and spread batter evenly in the pan.
  8. Bake for 1 hour and 15 minutes or until a cake tester or toothpick when inserted into the center comes out clean.
  9. Cool cake in the pan for 10 minutes. Turn out cake on to a wire rack and cool completely.

Recipe Notes

A recipe for a sweet potato pound cake. It is has a subtle sweet potato flavor, spiced with cinnamon, ginger, and nutmeg, and topped with pecans.