Description
A recipe for a rich, velvety sweet potato pound cake, perfect for holidays or comfort baking, topped with a simple cream cheese glaze.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can sweet potato puree (not pie filling)
- 1/2 cup buttermilk
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- For the Glaze: 4 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat your oven to 325 degrees F. Grease and flour a 10-inch tube or Bundt pan well.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a small bowl, mix the sweet potato puree and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sweet potato mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Pour the batter into the prepared pan. Bake for 70 to 85 minutes, or until a wooden skewer inserted near the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
- To make the glaze, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until combined. Stir in the vanilla extract and milk until the glaze is smooth and spreadable.
- Once the cake is completely cool, drizzle or spread the cream cheese glaze over the top.
Notes
- For the best texture, ensure your butter, eggs, and cream cheese are at room temperature before mixing.
- If you prefer a bourbon caramel glaze instead, substitute the cream cheese glaze ingredients with 1/2 cup butter, 1 cup brown sugar, 1/4 cup heavy cream, and 2 tablespoons bourbon, cooked gently on the stovetop until thickened.
- Use 100% sweet potato puree, not pre-seasoned pie filling, for accurate flavor and moisture control.
- Prep Time: 25 min
- Cook Time: 80 min
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg