Description
A moist and flavorful pound cake infused with sweet potatoes, cinnamon, and nutmeg, perfect for any occasion.
Ingredients
Scale
- 3 large sweet potatoes, rinsed, peeled, and cut into 2-inch pieces
- 2 cups (400 g) granulated sugar
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon kosher salt
- 1/4 cup (1/2 stick / 57 g) unsalted butter (for glaze)
- 3 tablespoons pure maple syrup
- 3 tablespoons heavy whipping cream
- 1/2 cup (62.5 g) confectioners’ sugar, sifted
- 3 tablespoons finely chopped pecans, optional
Instructions
- Prepare the sweet potatoes: Bring a large pot of salted water to a boil. Add the sweet potatoes and reduce the heat to simmer. Cook for 15-20 minutes, or until fork-tender.
- Mash and cool: Drain and place the sweet potatoes into a large bowl. Mash them until smooth, yielding about 2 1/2 cups. Set aside to cool.
- Preheat oven: Preheat your oven to 350°F (175°C) and generously spray a 10-inch Bundt pan with nonstick spray.
- Cream butter and sugar: In a stand mixer, mix the sugar and butter on medium speed until light and fluffy. This should take about 3-5 minutes.
- Add sweet potatoes and vanilla: Mix in the cooled mashed sweet potatoes and vanilla until well blended.
- Incorporate eggs: Add the eggs one at a time, beating well after each addition for an even blend.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, allspice, and salt.
- Blend dry ingredients: Gradually add the dry mixture to the sweet potato mixture on low speed, mixing until just combined.
- Bake: Pour the batter into the prepared Bundt pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan: Once baked, cool the cake in the pan for 20 minutes before inverting it onto a plate to cool completely.
- Make the glaze: In a small saucepan, melt the remaining butter, add maple syrup and cream, then bring to a boil for 1 minute.
- Whisk in sugar: Remove from heat and whisk in the confectioners’ sugar until smooth, then cool for 25-30 minutes.
- Glaze and garnish: Drizzle the glaze over the cooled cake and top with chopped pecans if desired.
Notes
Keep the cake covered at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg